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

As a result of their nutritive values, algae have been used as a food resource for centuries,
and there is a growing interest to use them as enrichment ingredients in food products …

Chlorella and Spirulina are the two of the most well-known microalgae genus. Both
microalgae genus have a significant content of proteins, vitamins, pigments, fatty acids …

Cyanobacteria are one of the principal sources of volatile organic compounds (VOCs) which
cause offensive taste and odor (T&O) in drinking and recreational water, fish, shellfish and …

This review covers literatures pertaining to algal and cyanobacterial odor problems that
have been published over the last five decades. Proper evaluation of algal and …

Spirulina (Arthrospira platensis) is currently being increasingly researched for its usability
and suitability in human nutrition. The inclusion of alternative protein sources, such as …

Spirulina, a cyanobacterium widely used as a food supplement due to its high nutrient value,
contains volatile organic compounds (VOCs). It is crucial to assess the presence of VOCs in …

Food security has become a pressing issue in the modern world. The ever-increasing world
population, ongoing COVID-19 pandemic, and political conflicts together with climate …

Microalgae and microalgae-derived ingredients are one of the top trends in the food
industry. However, consumers' acceptance and purchase intention of a product will be …

In this study, aroma compounds produced by three marine microalgae species
(Crypthecodinium cohnii, Schizochytrium limacinum and Tetraselmis chuii) and two fresh …