Results 61 to 70 of about 26,270 (227)
AgriFood: Journal of Agricultural Products for Food, EarlyView.A jackfruit‐based meat analog enriched with legumes and spirulina was developed, optimized, and evaluated for sensory, nutritional, and shelf‐life qualities. The best formulation offered superior taste, texture, nutrient density, and maintained safety and quality for up to 60 days under frozen storage. ABSTRACT This study focuses on the development and
Hannah Mary Thomas +1 more
wiley +1 more source
Drying Spirulina with Foam Mat Drying at Medium Temperature
International Journal of Science and Engineering, 2012 Spirulina is a single cell blue green microalgae (Cyanobacteria) containing many Phytonutrients (Beta-carotene, Chlorophyl, Xanthophyl, Phyocianin) using as anti-carcinogen in food. Producing dry spirulina by quick drying process at medium temperature is
Aji Prasetyaningrum, Mohamad Djaeni
doaj +1 more source
Asia-Pacific Journal of Chemical Engineering, EarlyView.ABSTRACT Greenhouse gas (GHG) emissions have emerged as one of the most critical drivers of climate change; this is primarily due to high concentrations and long atmospheric life of carbon dioxide (CO2). For a significant amount of time, various biological processes such as microalgal cultivation, cyanobacterial systems, photosynthetic microorganisms ...
Sadhana Semwal, Harish Chandra Joshi
wiley +1 more source
Biotechnology and Applied Biochemistry, EarlyView.ABSTRACT This study investigates the physiological and biochemical responses of a newly isolated microalgal strain, Dictyosphaerium sp. AM‐2024a, identified through 18S rDNA sequencing, under varying environmental conditions and microplastic (MP) interactions.
Khushboo Iqbal +2 more
wiley +1 more source
Jurnal Ilmiah Perikanan dan Kelautan, 2018 Abstrak Salah satu mikroalga yang berpotensi untuk dikembangkan dan banyak terdapat di perairan Indonesia adalah Spirulina sp. Kultur Spirulina sp. sebagai upaya peningkatan produksi dapat dilakukan dalam skala laboratorium dan skala semi massal. Tujuan
Nanik Retno Buwono +1 more
doaj +1 more source
Eclética Química, 2021 In this research, the physiological response of the microalgae Spirulina platensis to salinity stress (1 and 100 g L-1 ) was investigated. Spirulina platensis and Spirulina platensis (adapted to high salt concentration) were operated at laboratory scale ...
Javier Christian Ramirez-Perez +1 more
doaj +1 more source
Spirulina platensis Protein as Sustainable Ingredient for Nutritional Food Products Development
Sustainability, 2021 Spirulina platensis, microalgae, is emerging as a sustainable source for highly nutritional food ingredient production to cover the food demands of the global population.
M. Ramírez-Rodrigues +4 more
semanticscholar +1 more source
Biotechnology and Applied Biochemistry, EarlyView.ABSTRACT Gastrointestinal cancers (GICs) constitute one of the leading causes of cancer‐related morbidity and mortality worldwide. Despite currently available therapeutic strategies, new approaches and procedures are needed for their prevention and treatment.
Raúl Vergara +5 more
wiley +1 more source
Nutritional Quality and Safety of the Spirulina Dietary Supplements Sold on the Slovenian Market
Foods, 2022 The microalgae Spirulina may be a popular dietary supplement rich in essential nutrients and vitamins, but oversight of the supplement industry, in general, remains limited, and increasing incidents of adulteration, misbranding, and undeclared ...
Jasmina Masten Rutar +5 more
semanticscholar +1 more source
Food Chemistry International, EarlyView.Healthy snacks formulated with food by‐products are gaining interest within the food industry. Decoction residues of Hibiscus sabdariffa (roselle) retain thermostable polyphenols. Extruded snacks enriched with roselle showed a reduction in the expansion index as the roselle concentration increased.
Monserrat Hernández‐Bautista +3 more
wiley +1 more source