Spirulina is a kind of blue-green algae (BGA) that is multicellular, filamentous, and
prokaryotic. It is also known as a cyanobacterium. It is classified within the phylum known as …

Researchers are nowadays focused on the importance of bioactive compounds (BACs) of
natural origin, which are secondary metabolites derived from seeds, food and fermentation …

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 …

Abstract Single Cell Protein (SCP) refers to dry cells of microorganisms, and it constitutes a
highly promising and alternative protein source for multiple applications. SCP presents a …

Arthrospira platensis is a filamentous cyanobacterium of the class Cyanophyceae and is the
most cultivated photosynthetic prokaryote. It is used in the pharmaceutical sector, medicine …

Consumer interest in protein rich diets is increasing, with more attention being paid to the
protein source. Despite the occurrence of animal proteins in the human diet, non-animal …

Taking into account that many advantages have been associated with the consumption of
spirulina (microalgae) in terms of antioxidant capacity, anticancer, anti-inflammatory, and …

Current projections estimate that in 2050 about 10 billion people will inhabit the earth and
food production will need to increase by more than 60%. Food security will therefore …

The choices for dairy products have increased in recent years because of medical
recommendations or lifestyle preferences. This study was set out to assess the importance of …