Algae as a Functional Food: A Case Study on Spirulina-Reference-Cited by-同舟云学术

Algae as a Functional Food: A Case Study on Spirulina

Published:2023-12-01 Issue: Volume: Page:563-594
ISSN:
Container-title:Value-added Products from Algae
language:
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Author:

Stunda-Zujeva Agnese,Berele Megija

Publisher

Springer International Publishing

Link

https://link.springer.com/content/pdf/10.1007/978-3-031-42026-9_17

Reference115 articles.

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2. Agustini TW, Suzery M, Sutrisnanto D, Ma’ruf WF, Hadiyanto (2015) Comparative study of bioactive substances extracted from fresh and dried Spirulina sp. Procedia Environ Sci 23:282–289. https://doi.org/10.1016/j.proenv.2015.01.042

3. Agustini TW, Ma’ruf WF, Widayat W, Suzery M, Hadiyanto H, Benjakul S (2016) Application of Spirulina platensis on ice cream and soft cheese with respect to their nutritional and sensory perspectives. J Teknol 78:245–251. https://doi.org/10.11113/jt.v78.8216

4. Agustini TW, Soetrisnanto D, Ma’ruf WF (2017) Study on chemical, physical, microbiological and sensory of yoghurt enriched by Spirulina platensis. Int Food Res J 24:367–371

5. Ahmad MT, Shariff M, Yusoff FM, Goh YM, Banerjee S (2020) Applications of microalga Chlorella vulgaris in aquaculture. Rev Aquac 12:328–346. https://doi.org/10.1111/raq.12320

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