Macro-and microalgae-based foods are becoming popular due to their high nutritious value.
The algal biomass is enriched with polysaccharides, protein, polyunsaturated fatty acids …

Fermentation is among the oldest recorded preservation methods; originally, it was used to
enhance the organoleptic profile and stability of food. More recent applications have focused …

Fermentation is an ancient method used worldwide to process and preserve food while
enhancing its nutraceutical profile. Alga-based fermented products have recently been …

The area of functional beverages made from plant-based or non-dairy milk is one of the
fastest-growing sectors in the world. The microalgae Chlorella vulgaris is a source of …

This study aimed to investigate the nutritional character (carbohydrates, proteins, pigments,
and phycocyanin), total antioxidant capacity (TAC) and the capability of simulating the …

Microalgae, which are mainly autotrophic organisms that exhibit widespread distribution and
rapid growth, have gained considerable attention in the past years. Various species of …

The microalga Chlorella and strains of Bifidobacterium have been used in human or animal
food supplements for decades because of their positive health effects. The presented study …

The market for new functional foods and food supplements is rapidly evolving, with a current
emphasis on using natural sources. Algae, probiotics, and colostrum are rich sources of …

The aim of this study is to produce a lactose-free product with Chlorella vulgaris, providing a
large amount of lactic acid bacteria (LAB). The survival rate of Levilactobacillus brevis ŁOCK …

Euglena gracilis, a single-celled microalga with various trophic growth styles under different
cultivation conditions, contains nutrients, such as ß-1, 3-glucans, essential amino acids, fatty …