Spirulina (SP) is the commercial name of Arthrospira algae species, especially A. maxima
and A. platensis. This microalga has a unique composition of macro/micronutrients and is …

In house cultivated Spirulina powder was incorporated at 2 to 15% concentrations to enrich
pasta prepared from semolina. Spirulina incorporation led to development of green color …

The market of nutraceuticals and foods elaborated with natural additives are constantly
growing and leading researchers and professionals of pharmaceutical and food industry to …

The increasing interest in functional foods has led to research into nutraceutical sources,
which has resulted in the discovery of microalgae, particularly spirulina, as a promising …

The chapter aims to approach food fortification naturally as a result of the need for nutritional
improvement and therefore underlines sustainable activities that would facilitate effective …

The functionalizing of staple and economic foods, which means adding health-promoting
substances, has been visualized as a solution to reduce the concerning increase in diet …

The marine resource hosts wide biodiversity, regarded as a rich source of diverse bioactive
compounds, which are widely investigated for their bioactive composition and nutraceutical …

World Health Organization conferred Spirulina (Microalgae) as a" super food" as it contains
all amino acids, essential fatty acids, vitamins, minerals and pigments required to ensure a …

The incorporation of Spirulina platensis into food products has been extensively explored. In
this study, wet noodles were enriched with spirulina at three different concentrations …