Results 111 to 120 of about 26,270 (227)
[Nutritive value of the spirulina algae (Spirulina maxima)].
Archivos latinoamericanos de nutricion, 1979 Nine experiments were conducted, five of them in vivo to determine the limiting amino acids and digestibility of spiruline algae for the rat, and four in vitro to determine the digestibility of the product in pepsin and ruminal liquid. None of the amino acids studied (lysine, methionine, histidine) added alone or in combination to 10% protein (either ...
I, Tejada de Hernández, A S, Shimada
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In vitro digestion of cake, biscuit and peanut balls infused with Spirulina using dynamic models
Scientific ReportsThe formulations were prepared using standard protocols, with 4% (w/w) spirulina powder added to each product. After each digestion phase, the samples were analyzed for carbohydrates, protein, carotenoids, and phycocyanin.
Saravanan Chinnadurai +3 more
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Jurnal Abadimas Adi Buana, 2020 Spirulina merupakan mikroalga sel tunggal yang hidup di air dan berkembang biak dengan cara membelah diri ini dikenal sebagai sumber nutrisi nabati terlengkap yang kaya akan asam amino esensial, vitamin, mineral dan karotenoid. Salah satu contoh produk kecantikan yang paling sering digunakan adalah masker wajah.
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Ethology, Volume 132, Issue 3, Page 204-215, March 2026.This study examined how background colour influences behaviour and development in golden mantella (Mantella aurantiaca) tadpoles across ontogeny. Tadpoles preferred darker backgrounds, and this preference got less strong with increasing age. Individuals reared in darker conditions were less active but did not differ in growth rate and shelter use when ...
Prathik Amin +2 more
wiley +1 more source
Journal of Food Process Engineering, Volume 49, Issue 3, March 2026.Infrared‐assisted refractance window drying was applied to tomato pulp to obtain tomato powder under defined processing conditions. Optimal parameters (100°C, 1000 W infrared power, 2 mm thickness) resulted in tomato powder with measurable lycopene content, phenolic content, and color attributes.
Zehra Gunel, Ece Nur Turk, Ismail Tontul
wiley +1 more source
Limnospira fusiformis from Lake Solenoe, Omsk: Rationalizing Marketing and Research
Техника и технология пищевых производствA diverse food product range makes the consumer more demanding and pickier in terms of choice, safety, and price. As a result, food producers turn to alternative protein sources, such as microalgae. Microalgae are rich in protein (60%), unsaturated fatty
Elena A. Moliboga +1 more
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Safety evaluation of blue galdieria extract as a food additive
EFSA Journal, Volume 24, Issue 3, March 2026.Abstract The EFSA Panel on Food Additive and Flavourings (FAF Panel) provides a scientific opinion on the safety of blue galdieria extract as a food additive. Blue galdieria extract is an enzymatically treated C‐phycocyanin extract derived from the lysed biomass of the microalgae Galdieria sulphuraria.
EFSA Panel on Food Additives and Flavourings (FAF) +30 more
wiley +1 more source
MoleculesIn this study, in order to verify the effects due to the addition of spirulina (Arthrospira platensis) in a food product, a wildflower honey was analyzed in terms of chemical composition, physicochemical properties and antioxidant activity before and ...
Cosimo Taiti +4 more
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Frontiers in Sustainable Food SystemsIntroductionOrganic spirulina has emerged as a popular superfood, increasingly valued by consumers seeking foods that reduce the risk of non-communicable diseases and promote health and wellbeing. In this context, our study aimed to provide comprehensive
Abdelrhman Ebrahem Eldesoky Mohamed Solyman Ahmed +4 more
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Digestibility, rumen fermentation, and blood metabolites of Barki rams fed Panicum maximum cv. Mombasa hay as a substitute for alfalfa hay, with or without spirulina. [PDF]
Trop Anim Health ProdMeteab MI +4 more
europepmc +1 more source