2 documents found, page 1 of 1
Clean production of microalgae high-value lipid fraction: Influence of differen...
Vladic, Jelena; Radman, Sanja; Jerkovic, Igor; Besu, Irina; Speranza, Lais Galileu; Hala, Ahmad Furqan; Kovacevic, Strahinja; Perreira, HugoABSTRACT: Microalgae have emerged as a promising natural resource rich in bioactive compounds. Health-beneficial properties of microalgae, coupled with advantageous characteristics such as high biomass productivity, adaptability, robustness, and carbon dioxide mitigation, position them as a viable solution for global sustainable food production. This study explored clean and environmentally friendly processes t...
Algae as food in Europe: an overview of species diversity and their application
Mendes, Madalena Caria; Navalho, Sofia; Ferreira, Alice; Paulino, Cristina; Figueiredo, Daniel; Silva, Daniel; Gao, Fengzheng; Gama, FlorindaABSTRACT: Algae have been consumed for millennia in several parts of the world as food, food supplements, and additives, due to their unique organoleptic properties and nutritional and health benefits. Algae are sustainable sources of proteins, minerals, and fiber, with well-balanced essential amino acids, pigments, and fatty acids, among other relevant metabolites for human nutrition. This review covers the hi...