Spirulina platensis Protein as Sustainable Ingredient for Nutritional Food Products Development

Spirulina platensis, microalgae, is emerging as a sustainable source for highly nutritional food ingredient production to cover the food demands of the global population. This study aimed to characterize food prototypes supplemented with microalgae protein isolate to develop health-promoting food pr...

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Veröffentlicht in:	Sustainability 2021-06, Vol.13 (12), p.6849
Hauptverfasser:	Ramírez-Rodrigues, Milena M., Estrada-Beristain, Carolina, Metri-Ojeda, Jorge, Pérez-Alva, Alexa, Baigts-Allende, Diana K.
Format:	Artikel
Sprache:	eng
Schlagworte:	Algae Alginic acid Amaranth Aquatic microorganisms Biodiversity Biomass Calcium Climate change Composition Cyanobacteria Dietary minerals Emission standards Emulsions Fatty acids Food Food composition Food production Food products Health promotion Iron Linolenic acid Magnesium Minerals Nitrogen Nutrition Nutritive value Pasta Physicochemical properties Population Population studies Potassium Product development Proteins Prototypes Sodium alginate Spirulina platensis Structural analysis Sustainability
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