الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
Population growth combined with increasingly limited resources of arable land and fresh water has resulted in a need for alternative protein sources. It is estimated that the world will need an extra 265 million tons of protein by the middle of the century, so the race is on to find sustainable sources. Considering arable land restrictions and need for CO2 neutral solutions, single-cell protein sources offer an interesting approach to the challenge of sustainable protein supply for food and feed. Spirulina is a kind of blue-green algae (BGA). It has received increasing attention due to the fact that it represents one of the most promising sources of compounds with biological activity that could be used as functional ingredients. Its balanced chemical composition (good quality proteins, balanced fatty acid profiles, vitamins, antioxidants and minerals) and its interesting attributes can be applied in the formulation of a great number of medicinal foods, functional foods, nutritional supplements and cosmetic industries. It also used as an additive for dairy products, snacks, cookies, pasta, chips, fruit juices, sauces, spice mixtures, soups and other products.