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An amount of 100g of spirulina in supplement form as a dried powder supplies 290 kilocalories (1,200 kJ) and is a rich source (20% or more of the Daily Value, DV) of numerous essential nutrients, particularly protein, B vitamins (thiamin, riboflavin, and niacin, providing 207%, 306%, and 85% DV, respectively), and dietary minerals, such as iron ...
Unlike other biofuels, algal feedstock remains unaffected by fluctuations in food market prices, ensuring greater price stability for consumers of algal-based fuel. Algae possess significant promise due to their rapid growth rate and exceptional yield per hectare, surpassing that of land-based biomass by a considerable margin. Renowned as the ...
Dulse is one of many edible algae. Algaculture may become an important part of a healthy and sustainable food system [11]. Several species of algae are raised for food. While algae have qualities of a sustainable food source, "producing highly digestible proteins, lipids, and carbohydrates, and are rich in essential fatty acids, vitamins, and minerals" and e.g. having a high protein ...
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Algaculture – Aquaculture involving the farming of algae; Seaweed fertilizer; Algae fuel – Use of algae as a source of energy-rich oils; Edible seaweed – Algae that can be eaten and used for culinary purposes Aonori – Type of edible green seaweed; Cochayuyo – Species of seaweed, a form of kelp used as a vegetable in Chile
Therefore, algae can be considered as a natural source of great interest, since they contain compounds with numerous biological activities and can be used as a functional ingredient in many technological applications to obtain functional foods. Polysaccharides in seaweed may be metabolized in humans through the action of bacterial gut enzymes ...
Green tea-flavored yōkan, a popular Japanese red bean jelly made from agar A blood agar plate used to culture bacteria and diagnose infection. Agar (/ ˈ eɪ ɡ ɑːr / or / ˈ ɑː ɡ ər /), or agar-agar, is a jelly-like substance consisting of polysaccharides obtained from the cell walls of some species of red algae, primarily from "ogonori" and "tengusa".
A range of microalgae species are produced in hatcheries and are used in a variety of ways for commercial purposes. Studies have estimated main factors in the success of a microalgae hatchery system as the dimensions of the container/bioreactor where microalgae is cultured, exposure to light/irradiation and concentration of cells within the reactor.