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Authors
Advisor(s)
Abstract(s)
(Introduction) Protein sources will experience great increase in demand due primarly to the growing
population and the change in consumer's habbits. Animal proteins account for about 40% of global protein consumption, however, they are associated with a high environmental footprint. Microalgae are emerging as promising sustainable alternatives. Beyond their rich protein content, Spirulina has a spectrum of dietary bioactive compounds, essential fatty acids, and vitamins, positioning it as a valuable addition to mainstream foods, with the potential to increase their nutritional value and mitigate environmental impact.
Description
Keywords
Enriched products Spirulina biomass Nutricional quality Acceptance
Pedagogical Context
Citation
Santos, C., &, Caetano, N. (2024, June 16-21). Spirulina in the creation of new nutritionally fortified products [Poster presentation]. 8th Congress of the International Society of Applied Phycology, Porto, Portugal