ERD

Social media monitoring report

Project: ProFuture

Updated at: 11-05-2024

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Project acronym ProFuture

Final dissemination and communication report

Project: ProFuture

Updated at: 11-05-2024

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Project acronym ProFuture

Final Conference

Project: ProFuture

Updated at: 11-05-2024

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Project acronym ProFuture

Innovative vs classical methods for drying heterotrophic Chlorella vulgaris: Impact on protein quality and sensory prope...

Project: ProFuture

Updated at: 07-03-2024

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Project acronym ProFuture

Consumers’ willingness-to-buy pasta with microalgae proteins – Which label can promote sales?

Project: ProFuture

Updated at: 07-03-2024

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Project acronym ProFuture

Exploring the Nutritional Potential of Microalgae in the Formulation of Bakery Products

Project: ProFuture

Updated at: 07-03-2024

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Project acronym ProFuture

Taurine, Homotaurine, GABA and hydrophobic amino acids content influences “in vitro” antioxidant and SIRT1 modulatio...

Project: ProFuture

Updated at: 07-03-2024

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Project acronym ProFuture

Scale-down of oxygen and glucose fluctuations in a tubular photobioreactor operated under oxygen-balanced mixotrophy

Project: ProFuture

Updated at: 07-03-2024

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Project acronym ProFuture

Dunaliella viridis TAV01: A Halotolerant, Protein-Rich Microalga from the Algarve Coast

Project: ProFuture

Updated at: 07-03-2024

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Project acronym ProFuture

Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph Strength

Project: ProFuture

Updated at: 07-03-2024

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Project acronym ProFuture

Extraction of soluble proteins by bead milling from Tetraselmis chui in two different physiological states

Project: ProFuture

Updated at: 07-03-2024

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Project acronym ProFuture

Insect frass as a fertilizer for the cultivation of protein-rich Chlorella vulgaris

Project: ProFuture

Updated at: 07-03-2024

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Project acronym ProFuture

Consumer segments less or more willing to adopt foods with microalgae proteins

Project: ProFuture

Updated at: 07-03-2024

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Project acronym ProFuture

Actor groups influencing and shaping sustainable microalgae value chains in Europe

Project: ProFuture

Updated at: 07-03-2024

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Project acronym ProFuture

Consumer Acceptance and Nutritional Expectations of Microalgae Protein Products: Insights from a Cross-European Study

Project: ProFuture

Updated at: 07-03-2024

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Project acronym ProFuture

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

Project: ProFuture

Updated at: 29-02-2024

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Project acronym ProFuture

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

Project: ProFuture

Updated at: 29-02-2024

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Project acronym ProFuture

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

Project: ProFuture

Updated at: 14-11-2023

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Project acronym ProFuture

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

Project: ProFuture

Updated at: 14-11-2023

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Project acronym ProFuture

Food and Beverages Containing Algae and Derived Ingredients Launched in the Market from 2015 to 2019: A Front-of-Pack La...

Project: ProFuture

Updated at: 14-11-2023

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Project acronym ProFuture

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

Project: ProFuture

Updated at: 14-11-2023

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Project acronym ProFuture

Project identity and website

Project: ProFuture

Updated at: 14-11-2023

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Project acronym ProFuture

Initial dissemination and communication action plan

Project: ProFuture

Updated at: 14-11-2023

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Project acronym ProFuture

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

Project: ProFuture

Updated at: 14-11-2023

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Project acronym ProFuture

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

Project: ProFuture

Updated at: 14-11-2023

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Project acronym ProFuture

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

Project: ProFuture

Updated at: 14-11-2023

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Project acronym ProFuture

Periodic Reporting for period 2 - ProFuture (MICROALGAE PROTEIN INGREDIENTS FOR THE FOOD AND FEED OF THE FUTURE)

Project: ProFuture

Updated at: 07-07-2023

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Project acronym ProFuture

Resources

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Social media monitoring report

Final dissemination and communication report

Final Conference

Innovative vs classical methods for drying heterotrophic Chlorella vulgaris: Impact on protein quality and sensory prope...

Consumers’ willingness-to-buy pasta with microalgae proteins – Which label can promote sales?

Exploring the Nutritional Potential of Microalgae in the Formulation of Bakery Products

Taurine, Homotaurine, GABA and hydrophobic amino acids content influences “in vitro” antioxidant and SIRT1 modulatio...

Scale-down of oxygen and glucose fluctuations in a tubular photobioreactor operated under oxygen-balanced mixotrophy

Dunaliella viridis TAV01: A Halotolerant, Protein-Rich Microalga from the Algarve Coast

Effect of Spirulina in Bread Formulated with Wheat Flours of Different Alveograph Strength

Extraction of soluble proteins by bead milling from Tetraselmis chui in two different physiological states

Insect frass as a fertilizer for the cultivation of protein-rich Chlorella vulgaris

Consumer segments less or more willing to adopt foods with microalgae proteins

Actor groups influencing and shaping sustainable microalgae value chains in Europe

Consumer Acceptance and Nutritional Expectations of Microalgae Protein Products: Insights from a Cross-European Study

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

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

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

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

Food and Beverages Containing Algae and Derived Ingredients Launched in the Market from 2015 to 2019: A Front-of-Pack La...

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

Project identity and website

Initial dissemination and communication action plan

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

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

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

Periodic Reporting for period 2 - ProFuture (MICROALGAE PROTEIN INGREDIENTS FOR THE FOOD AND FEED OF THE FUTURE)