Results 191 to 200 of about 39,963 (257)
Designing the Future of Food: Challenges to Innovation in Microalgae‐Derived Blue Protein Systems
Sustainable Food Proteins, Volume 4, Issue 1, March 2026.This image illustrates the key factors in protein extraction from microalgae, along with the main sustainability opportunities and associated risks. ABSTRACT Microalgae are emerging as promising sources of “blue proteins,” a term used to categorize aquatic proteins derived from marine and freshwater organisms.
Luisa Chitolina Schetinger +6 more
wiley +1 more source
Beta-Carotene Production Using Algal Biotechnology
Journal of Nutritional Science and Vitaminology, 1992 openaire +3 more sources
Veterinary Medicine and Science, Volume 12, Issue 2, March 2026.Alfalfa‐based silage pellets (ABSP) showed significant results regarding production performance, yolk colour and ω‐3 (PUFAs), as well as the ratio ω‐6/ω‐3 (p < 0.05). The ABSP group also exhibited a higher abundance of beneficial bacteria and a lower abundance of pathogenic bacteria compared to the control group (p < 0.05).
Abbas Hamim +7 more
wiley +1 more source
Dietary Spirulina Ameliorates Arsenic‐Induced Toxicity in Nile Tilapia, Oreochromis niloticus
Veterinary Medicine and Science, Volume 12, Issue 2, March 2026.Arsenic contamination poses serious risks to Nile tilapia by reducing growth, feed efficiency and haemoglobin, while elevating blood glucose and muscle arsenic levels. This 56‐day feeding trial evaluated the protective role of spirulina (20 g/kg) under varying arsenic exposure.
Md Sazzad Hossain +4 more
wiley +1 more source
Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.ABSTRACT Protein gels have diverse applications in food industry, with plant proteins as potential alternatives to animal‐derived products. The applications of protein gels mainly depend on gel properties while gel digestibility affects the delivery and release of nutrients. However, the relationship and synergistic influences among gelation mechanism,
Xue Dong +3 more
wiley +1 more source
Microalgae Techno‐Functional Properties in Bread, Cookies, and Pasta Products: A Review
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.ABSTRACT Microalgae are gaining increasing attention in the food industry not only for their nutritional richness but also for their promising techno‐functional properties. Research shows that isolated compounds from microalgae exhibit excellent techno‐functional properties as emulsifiers and thickeners, sometimes outperforming commercial additives ...
Bridget Atubukha +5 more
wiley +1 more source
Journal of Food Science, Volume 91, Issue 3, March 2026.ABSTRACT This study investigated the centesimal composition, physicochemical properties, bioactive compounds, antimicrobial activity, and anti‐quorum sensing (QS) potential of red pulp (RP; Hylocereus polyrhizus) and white pulp (WP; Hylocereus undulatus) pitayas.
Raíssa Soares Gomes +7 more
wiley +1 more source
Annals of Applied Biology, Volume 188, Issue 2, Page 549-560, March 2026.Phenological growth stages of Greyia radlkoferi: The phenological growth stages of Greyia radlkoferi were monitored for a period of 3 years from 2018, 2019 and 2020. The flower budding, bud burst, flowering, fading, fruiting, seeding, leaf senescence and vegetative stage were recorded. The tyrosinase inhibitory activity of G.
Joseph Malele +3 more
wiley +1 more source