Incorporation of Spirulina in milk as thermally dried powder has the disadvantages of non-
uniform distribution with undesirable odor and flavor. Through homogenization (200±10 …

BACKGROUND Consumption of Spirulina‐based functionalized food is usually unpleasant
due to its specific sensorial properties. Therefore, Spirulina was encapsulated using alginate …

The microalga Spirulina platensis is recognized for its high nutritional value, particularly in
terms of protein and bioactive compounds, and can be used to produce functional foods …

Spirulina platensis, a microalga known for its exceptional nutritional value, especially its
bioactive compounds and protein content, holds promise for incorporation into functional …

The main objectives of this research were to test the microbiological properties of
commercial Spirulina powders and to monitor the influence of a cyanobacterial biomass on …

In recent years, there has been an unprecedented increase in the demand for fermented
dairy products due to medical recommendations and lifestyle preferences. Cultured …

Spirulina is an excellent source of proteins, vitamins, minerals, and essential fatty acids. Due
to its nutritional composition, this microalga has been commercially produced and used in a …

Abstract Effects of Spirulina (Arthrospira platensis) addition were evaluated on probiotic
Lactobacillus casei growth in bacteriologically acidified feta-type (BAF) cheese. The …

The objectives of this research were:(1) to test the influence of a Spirulina (Arthrospira)
platensis biomass on growth and acid production of various Lactococcus and Leuconostoc …

The Spirulina sp. biomass has been used as an alternative for the production of high added-
value functional and nutraceutical foods. This study aimed to develop a ready-made …