Micro-algae as a source of protein.

By E. Becker. Biotechnology Advances, 2007

2,063 citations recorded by the source corpus.

Subfields: Food Science, Renewable Energy, Sustainability and the Environment

View Paper: https://www.semanticscholar.org/paper/27da781b39f1e6ce6de6f6d4950a0705a61eb12d

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Citations in the corpus

Algal Proteins: Extraction, Application, and Challenges Concerning Production (2017, positive): “Treatments to disrupt the cellulosic cell wall could help to overcome this issue to make algal proteins and other cell components more accessible [28].”
Fatty acids of microalgae: diversity and applications (2021, background): “It has been established that the protein content in the biomass of some microalgae can reach 71% (Becker 2007; Plaza et al. 2009; Milovanovic et al. 2012), total lipids—75%, which exceeds many indicators among higher plants (for example, in soybeans—15–25% of lipids, 30–50% of protein) (Moraes et…”
A limited supply of fishmeal: Impact on future increases in global aquaculture production (2012, background): “The cost of producing this protein source in relatively small amount is high and unless the processing costs are substantially reduced, it cannot be considered as a potential protein source for aquaculture feeds (Becker, 2007; Ratledge, 2011).”
Functional Composition, Nutritional Properties, and Biological Activities of MoroccanSpirulinaMicroalga (2019, background): “Spirulina is an abundant source of nutritious composition, including protein, vitamins, lipids, fibers, minerals, carbohydrates, and some of natural pigments [10].”
CO2 bioremediation by microalgae in photobioreactors: Impacts of biomass and CO2 concentrations, light, and temperature (2014, background): “) and nutrition [27,29,34–37] vitamins [29, 38,39], minerals [27,39], proteins [27,29,38,40], fats [40,41], sugars [40,42], antioxidants [18,43], animal feeds [18,44,45], cosmetics [29, 45–47], pharmaceuticals [18,37,38,48–59], chemicals [18,27,29,46], bioactive neutraceuticals [60–62], biofertilise”
The Microalgal Cell (2013, background): “Cyanobacteria have peptidoglycan cell walls and, therefore, are an excellent source of proteins, that is, 40–60% of the dry weight is protein (e.g., Arthrospira/Spirulina, Synechococcus) (Becker, 2007).”
Enhancement of Protein and Pigment Content in Two Chlorella Species Cultivated on Industrial Process Water (2016, background): “Animal source of amino acids such as fish meal contain a good balance of essential amino acids, but plant proteins such as soybeans are known as poor-quality as they lack some amino acids [4,35].”
Nutritional evaluation of cookies produced from pigeon pea, cocoyam and sorghum flour blends (2011, methodology): “Chlorella cells have hemicellulotic cell walls and are spherical with a diameter ranging from 2 to 10 m (Kay, 1991; Becker, 2007).”