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Micro-algae as a source of protein

Paper ID Volume ID Publish Year Pages File Format Full-Text
14822 1255 2007 4 PDF Available
Title
Micro-algae as a source of protein
Abstract

About five decades ago, the mass production of certain protein-rich micro-algae was considered as a possibility to close the predicted so called “protein gap”. Comprehensive analyses and nutritional studies have demonstrated that these algal proteins are of high quality and comparable to conventional vegetable proteins. However, due to high production costs as well as technical difficulties to incorporate the algal material into palatable food preparations, the propagation of algal protein is still in its infancy. To date, the majority of micro-algal preparations are marketed as health food, as cosmetics or as animal feed.

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Publisher
Database: Elsevier - ScienceDirect
Journal: Biotechnology Advances - Volume 25, Issue 2, March–April 2007, Pages 207–210
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
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Price was $35.95
You save - $31
Price after discount Only $4.95
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Full-text PDF Download
Online Support
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