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MICROALGAE PROTEIN INGREDIENTS FOR THE FOOD AND FEED OF THE FUTURE

Deliverables

Initial dissemination and communication action plan

Report on the first ddraft of the project dissemination and communication plan

Project identity and website

Report on the visual identity created to ensure a common graphic line (logo, leaflets, website, presentation templates etc.) for all communications material produced by the consortium and on the project website.

Publications

Development of High-Protein Vegetable Creams by Using Single-Cell Ingredients from Some Microalgae Species

Author(s): Fatma Boukid, Josep Comaposada, Albert Ribas-Agustí, Massimo Castellari
Published in: Foods, Issue 10/11, 2021, Page(s) 2550, ISSN 2304-8158
Publisher: MDPI
DOI: 10.3390/foods10112550

Food and Beverages Containing Algae and Derived Ingredients Launched in the Market from 2015 to 2019: A Front-of-Pack Labeling Perspective with a Special Focus on Spain

Author(s): Fatma Boukid, Massimo Castellari
Published in: Foods, Issue 10/1, 2021, Page(s) 173, ISSN 2304-8158
Publisher: mdpi
DOI: 10.3390/foods10010173

Mixotrophic cultivation of Galdieria sulphuraria for C-phycocyanin and protein production

Author(s): Fabian Abiusi; Pedro Moñino Fernández; Stefano Canziani; Marcel Janssen; René H. Wijffels; Maria Barbosa
Published in: Algal Research,61, Issue 1, 2022, Page(s) 102603, ISSN 2211-9264
Publisher: Elsevier BV
DOI: 10.1016/j.algal.2021.102603

Algae as Food in Europe : An Overview of Species Diversity and Their Application<sup>†</sup>

Author(s): Madalena Mendes; Sofia Navalho; Alice Ferreira; Cristina Paulino; Daniel Figueiredo; Daniel Silva; Fengzheng Gao; Florinda Gama; Gabriel Bombo; Rita Jacinto; Susana Aveiro; Peter Schulze; Ana Teresa Gonçalves; Hugo Pereira; Luisa Gouveia; Rita Patarra; Maria Helena Abreu; Joana Silva; João Navalho; João Varela; Lais Speranza
Published in: Foods, 11(13), Issue 1, 2022, Page(s) 1871, ISSN 2304-8158
Publisher: MDPI
DOI: 10.3390/foods11131871

Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion

Author(s): Barbara Prandi; Fatma Boukid; Simon Van De Walle; Sara Cutroneo; Josep Comaposada; Geert Van Royen; Stefano Sforza; Tullia Tedeschi; Massimo Castellari
Published in: Foods; Volume 12; Issue 12; Pages: 2395, Issue 2, 2023, ISSN 2304-8158
Publisher: MDPI
DOI: 10.3390/foods12122395

Drying microalgae using an industrial solar dryer: a biomass quality assessment

Author(s): Benjamin Schmid; Sofia Navalho; Peter S. C. Schulze; Simon Van De Walle; Geert Van Royen; Lisa M. Schüler; Inês B. Maia; Carolina R. V. Bastos; Marie-Christin Baune; Edwin Januschewski; Ana Coelho; Hugo Pereira; João Varela; João Navalho; Alexandre Miguel Cavaco Rodrigues
Published in: Foods; Volume 11; Issue 13; Pages: 1873, Issue 1, 2022, Page(s) 1873, ISSN 2304-8158
Publisher: MDPI
DOI: 10.3390/foods11131873

Vegan Alternatives to Processed Cheese and Yogurt Launched in the European Market during 2020: A Nutritional Challenge?

Author(s): Fatma Boukid, Melisa Lamri, Basharat Nabi Dar, Marta Garron, Massimo Castellari
Published in: Foods, Issue 10/11, 2021, Page(s) 2782, ISSN 2304-8158
Publisher: MDPI
DOI: 10.3390/foods10112782

Drying microalgae using an industrial solar dryer: a biomass quality assessment

Author(s): Benjamin Schmid; Sofia Navalho; Peter S. C. Schulze; Simon Van De Walle; Geert Van Royen; Lisa M. Schüler; Inês B. Maia; Carolina R. V. Bastos; Marie-Christin Baune; Edwin Januschewski; Ana Coelho; Hugo Pereira; João Varela; João Navalho; Alexandre Miguel Cavaco Rodrigues
Published in: Foods; Volume 11; Issue 13;, Issue 1, 2022, Page(s) 1873, ISSN 2304-8158
Publisher: MDPI
DOI: 10.3390/foods11131873

Enhancing energy bars with microalgae: A study on nutritional, physicochemical and sensory properties

Author(s): Fabio Fanari, Josep Comaposada, Fatma Boukid, Elia Climent, Anna Claret Coma, Luis Guerrero, Massimo Castellari
Published in: Journal of Functional Foods, 2023, ISSN 2214-9414
Publisher: Elsevier
DOI: 10.1016/j.jff.2023.105768

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