Spirulina for the food and functional food industries

[Display omitted] •The molecular composition of Spirulina is discussed.•The effect of incorporating Spirulina into foods is reviewed.•Spirulina is being consumed mainly in cereal-based products and snacks.•Health-benefits of consuming Spirulina are revised and discussed.•Spirulina shows potential fo...

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Veröffentlicht in:	Food research international 2020-11, Vol.137, p.109356-109356, Article 109356
Hauptverfasser:	Lafarga, Tomas, Fernández-Sevilla, José María, González-López, Cynthia, Acién-Fernández, Francisco Gabriel
Format:	Artikel
Sprache:	eng
Schlagworte:	Alternative proteins Bioactive peptides Cyanobacteria Food Industry Functional Food Humans Marine biotechnology Mexico Microalgae Phycocyanin Spirulina
Online-Zugang:	Volltext
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