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 …

Backgroud Recently, meat analogues have been introduced as a healthier and more
sustainable alternative to alleviate or even overcome the increasing demand of meat …

Microalgae and cyanobacteria are a promising new source of biomass that may complement
agricultural crops to meet the increasing global demand for food, feed, biofuels and …

CO 2 is main contributor of global warming crisis. Among various existing carbon-capture
technologies, microalgae based biological carbon-capture is one of the promising less …

Microalgae are unicellular microorganisms that can be rich in proteins and are therefore a
valuable ingredient in different foods. So far microalgae are mainly utilized in foods in low …

Integration of anaerobic digestion (AD) with microalgae processes has become a key topic
to support economic and environmental development of this resource. Compared with other …

Spirulina (Limnospira platensis) is a microalga recognised for its rich nutritional composition
and diverse bioactive compounds, making it a valuable functional food, feed, and …

In the current global context marked by a growing population and rapid urbanization, there
are pressing challenges related to shrinking arable land and the effective management of an …

Cyanobacteria are prokaryotic oxygenic phototrophs receiving attention in a wide variety of
technological applications such as food and feed supplements and production of valuable …

Spirulina is known to produce high protein and phycocyanin of commercial importance with
concomitant CO 2 utilisation. The pH is one of the most important factors for cell growth, CO …