In recent years, the development of healthier foods, richer in nutraceutical or functional
compounds, has been in great demand. Microalgae are attracting increasing attention, as …

Microalgae have demonstrated potential to meet the population's need for a more
sustainable food supply, specifically with respect to protein demand. These promising …

Microalgae have been consumed by humans for thousands of years. Research has shown
that microalgae exhibit huge potential to meet the dietary needs of the growing population …

Highlights•Incorporation of microalgae biomass in feed of ruminant and non-ruminant
animals.•Microalgae in animal feed improve nutritional quality and lipid profile of …

It is a practice to add microalgae into plain and probiotic fermented milks in order to promote
the functionality of these products via their direct health effects as well as the enhancing …

Microalgae feasibility as food ingredients or source of nutrients and/or bioactive compounds
and their health effects have been widely studied. This review aims to provide an overview …

Much attention has been given to the use of microalgae to produce functional foods that
have valuable bioactive chemicals, including essential amino acids, polyunsaturated fatty …

The implications of diet on health sustainability have assumed a major importance,
supported by considerable epidemiological evidences, and is well recognized by the …

Viability of probiotic bacteria during the production and storage of fermented milks is the
most important topic of discussion in the dairy industry. Addition of microalgae into milk for …

Sažetak Research background. Microalgae represent an emergent sustainable source of
bioactive compounds such as antioxidants, vitamins, minerals and polyunsaturated fatty …