Effect of Cell Disruption Methods on Functional Properties of Microalgae for the Application in Minimally Processed Vegan Food KU Leuven
Climate change and the scarcity of natural resources pose a major challenge fot the global community. The production of animal-derived, land and water use intensive food, which is causing high greenhouse gas emissions, is adding to our negative impact on nature and world hunger. Within the context of a transition to plant-based food with a lower environmental impact, microalgae are expected to contribute to a safe and healthy nutrition for ...