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Sustainable Food Proteins, Volume 4, Issue 2, June 2026.The review provides a comprehensive comparison in terms comparison of commercially established and emerging plant protein sources, focusing on their structural, rheological, and sensory attributes for developing sustainable plant‐based meat analogues (PBMAs).
Mian N. Riaz +3 more
wiley +1 more source
, 2022 Spirulina je komercijalni naziv za nitaste cijanobakterije iz roda Arthrospira koje obitavaju u suptropskim i tropskim područjima. Vrste iz navedenog roda imaju bogatu povijest kao jedne od ključnih sastavnica u prehrani ljudi s navedenih područja. U novije vrijeme provode se mnoga istraživanja o pozitivnim učincima spiruline kako u prehrambene tako i ...
openaire +3 more sources
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.Protein fibrils can be synthesized from both conventional and by‐product protein sources, each having distinct advantages. Stabilization through polysaccharides and polyphenols can enhance fibril functional properties, such as gelling, foaming, and emulsification, thus furthering their application in food and non‐food materials.
Sanjana Sawant, Audrey L. Girard
wiley +1 more source
C-PHYCOCIANIN WATER EXTRACT КЕЕРING FROM MICROALGAE SPIRULINA PLATENSIS
, 2010 Different kinds of keeping of C-phycocyanin water extract (a pigment from microalgae Spirulina platensis (Nordst.) Geitler which is widely used in pharmacology and food industry) have been observed. On the basis of our data it was concluded that the most
Гудвилович, И. Н. +1 more
core
Impact of Spirulina sp. on growth and food intake in Danio rerio Hamilton, 1822
یافتههای نوین در علوم زیستی, 2015 Danio rerio Hamilton, 1822 is one of the commercial ornamental fresh water fishes and living in tropical zones, of considerable economic value in our country. This study aimed at investigating the impact of Spirulina sp.
Majid Beiranvand +2 more
doaj
Turkish Journal of Agriculture: Food Science and TechnologyThe food industry has been working to decrease artificial additives while simultaneously creating products that contain ingredients that have positive effects on human health and enhance physical and mental well-being, as well as essential nutrients ...
Hanan Aboelfotouh M. Ali
doaj +1 more source
Lipids in Health and Disease, 2010 Background Oxidative damage has been proposed as a possible mechanism involved in lead toxicity, specially affecting the liver and kidney. Previous studies have shown the antioxidant effect of Spirulina maxima in several experimental models of oxidative ...
Juárez-Oropeza Marco A +4 more
doaj +1 more source
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.Despite its considerable potential as a functional food ingredient, T. obliquus faces a major limitation in protein recovery due to the rigidity of its cell wall. In the microalgae industry, protein extraction typically involves two main steps: cell disruption and protein extraction.
César Augusto Sodré da Silva +6 more
wiley +1 more source
Thermogravimetric and kinetic analysis of Spirulina wastes under nitrogen and air atmospheres
, 2013 The pyrolysis and combustion of Spirulina wastes were assessed by thermogravimetric analysis. The results showed that combustion has considerable difference from pyrolysis under the inert atmosphere, such as the enhancement of the decomposition at low ...
Zhao, Nan +5 more
core +1 more source
Spirulina platensis’ten mavi pigment fikosiyanin ekstraksiyonu
, 2020 Phycocyanin is a blue pigment and water-soluble biliprotein from the Spirulina platensis. In this study, the water was used as a solvent for the extraction of phycocyanin.
Sevket GÖKPINAR +11 more
core +1 more source