Global population is estimated to reach about 9.22 billion by 2075. The increasing
knowledge on the relationship between food biochemistry and positive health gives an …

Humans are no strangers to the consumption of microalgae as already in the sixteenth
century Spirulina was harvested from Lake Texcoco and consumed in markets in …

Microalgae are receiving increased attention in the food sector as a sustainable ingredient
due to their high protein content and nutritional value. They contain up to 70% proteins with …

Food thickening agents are widely used to modify rheological and textural properties as well
as to enhance the quality attributes. Improvement in moisture binding capacity, structural …

Despite the high content of macro-and micro-nutrients found in microalgae, only a limited
number of products containing microalgae have been launched into the market. Most of …

Microalgae are considered promising functional food ingredients due to their balanced
composition, containing multiple nutritional and health-beneficial components. However …

As the global population continues to grow, the demand for dietary protein is rapidly
increasing, necessitating the exploration of sustainable and nutritious protein sources. Algae …

Astaxanthin is a high-value carotenoid currently being produced by chemical synthesis and
by extraction from the biomass of the microalga Haematococcus pluvialis. Other microalgae …

N-3 polyunsaturated fatty acids (n-3 PUFAs), and especially eicosapentaenoic acid (EPA)
and docosahexaenoic acid (DHA), are essential compounds for human health. They have …

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 …