Currently, global demand for microalgae foods is growing and their functional potential is now evident in several books and scientific studies. One of the aims of the current paper was to review the most important food ingredients that can be obtained from microalgae, focusing on pigments and proteins, which are both industry relevant and top-trends in the food industry. In addition, this review also highlights the importance of key aspects that need to be considered when using microalgae for food. These include strain selection and cultivation, harvesting, and drying conditions. Recent advances on extraction technologies were also reviewed and discussed.Abbreviations: PEFs: Pulsed electric fields; HPH: High pressure homogenisation; US: Ult...
Microalgae have demonstrated potential to meet the population's need for a more sustainable food sup...
ABSTRACT: Microalgae have been consumed by humans for thousands of years. Research has shown that mi...
Microalgae are a potential source of molecules for a wide range of food and novel high-value product...
Microalgae have characteristics that make them unique and full of potential. Their capacity to gener...
Despite the high content of macro- and micro-nutrients found in microalgae, only a limited number of...
Microalgae have been recognized as powerful phototrophic cell-factories whose applications range fro...
Microalgae have demonstrated potential to meet the population's need for a more sustainable food sup...
Microalgae are a rich source of various high-value biomolecules such as lipids, carbohydrates, prote...
Microalgal products are an emerging class of food, feed, and nutraceuticals. They include dewatered ...
The human population is expected to reach 9.5 billion people by 2050. Feeding this expanded populati...
Microalgae are evaluated as a rich and sustainable source of natural bioactive compounds with therap...
The use of microalgae as food ingredients has been tested in several food products due to their pot...
Fermentation is an ancient method used worldwide to process and preserve food while enhancing its n...
Microalgae have been long recognized as potential food and feed solution, since they are able to mee...
Several microalgae species have been exploited due to their great biotechnological potential for the...
Microalgae have demonstrated potential to meet the population's need for a more sustainable food sup...
ABSTRACT: Microalgae have been consumed by humans for thousands of years. Research has shown that mi...
Microalgae are a potential source of molecules for a wide range of food and novel high-value product...
Microalgae have characteristics that make them unique and full of potential. Their capacity to gener...
Despite the high content of macro- and micro-nutrients found in microalgae, only a limited number of...
Microalgae have been recognized as powerful phototrophic cell-factories whose applications range fro...
Microalgae have demonstrated potential to meet the population's need for a more sustainable food sup...
Microalgae are a rich source of various high-value biomolecules such as lipids, carbohydrates, prote...
Microalgal products are an emerging class of food, feed, and nutraceuticals. They include dewatered ...
The human population is expected to reach 9.5 billion people by 2050. Feeding this expanded populati...
Microalgae are evaluated as a rich and sustainable source of natural bioactive compounds with therap...
The use of microalgae as food ingredients has been tested in several food products due to their pot...
Fermentation is an ancient method used worldwide to process and preserve food while enhancing its n...
Microalgae have been long recognized as potential food and feed solution, since they are able to mee...
Several microalgae species have been exploited due to their great biotechnological potential for the...
Microalgae have demonstrated potential to meet the population's need for a more sustainable food sup...
ABSTRACT: Microalgae have been consumed by humans for thousands of years. Research has shown that mi...
Microalgae are a potential source of molecules for a wide range of food and novel high-value product...