Advantages Of Spirulina

Entrepreneurs use many tools to propel their endeavors. One of the tools that many entrepreneurs use is the innovation concept. The innovation concept is the development of new disciplines and practices within the frame work of the concept. Entrepreneurs bring about innovation through opportunities that are caused by change. Technology innovation, processes innovation, service innovation and product innovation are some of the ways that the opportunities within the innovation concept can be found. Each of these ways of finding opportunities happen in different ways.

Usually fermentation of raw materials by their indigenous microflora has been applied for production of fermented foods, nevertheless, many risks associated with that should be distinguished: questionable sanitary safety of obtained products and unstable fermentation process due to instability of commonly multi-strain starter culture are main of them. These disadvantages of spontaneous fermentation and its related risks should be minimised in industrial production of fermented foods. Therefore microbiologically defined starter cultures that ensure faster and more controlled fermentation process and final products with constantly desired quality are extensively studied in respect to physiological properties of certain strains and their mutual relationship with environment of specific raw-material and conditions of the process (Faid et al., 1997; Sahlin, 1999; Dai et al., 2013).

Doctors consider Spirulina to be safe in general, especially in light of its long history as a food. But Spirulina may become contaminated with toxic metals, harmful bacteria, and microcystins — toxins produced from some algae if it is grown in unsafe conditions. Contaminated Spirulina can cause liver damage, nausea, vomiting, thirst, weakness, rapid heartbeat, shock and even death. Contaminated Spirulina may be especially dangerous for children. The NIH recommends researching the source of Spirulina in supplements to ensure they are grown in safe conditions and tested for

Spirulina is a cyanobacteria or algae plant that grows in the water and often times, it is categorized as an herb, however, it should not be. It is a bacteria which lives due to the fact it produces its own food and

I’m proposing building a community algaculture system in Vilcabamba, Ecuador for the purpose of growing spirulina, a blue-green alga that contains much of the needed protein and micronutrients missing from the diets of children suffering from malnutrition. This yearlong program will also be responsible for managing the daily distribution of spirulina supplement pills to a control group of 100 children, who will be subject to monthly blood panels, which will be collected and used by its directors in making final conclusions regarding the overall efficacy of the program upon its completion.

Spirulina has high amounts of nutrients and has many detoxifying properties. There are 36 species of spirulina that are edible.

Feminism in India is a set of movements aimed at defining, establishing, and defending equal political, economic, and social rights and equal opportunities for Indian women. It is the pursuit of women's rights within the society of India. Like their feminist counterparts all over the world, feminists in India seek gender equality: the right to work for equal wages, the right to equal access to

His claim is extremely rational and he defends it well by making important points and using lots of outside information. He uses information from the FDA, an agency responsible for checking the healthiness of a product and the Canadian Health Protection Branch, another health agency. These are official sources people will recognize and are familiar with. The FDA themselves state that “spirulina products provide only negligible amounts of protein” (Barrett). Stephen also mentions the trial that is against the corruption of companies, such as Manna, making false claims to effectively sell their algae products. “The government showed that taken at the recommended dosage of 1.5 grams, its value as a nutrient is negligible” (Barrett). The only thing that really weakens his claim is that his sources the information was collected from are old, but at this time the article was published, his claims are definitely valid. Both articles acknowledge counter claim, but Stephen Barrett goes in to depth and thoroughly explains why the other agreement is ‘wrong’, strengthening his argument. He makes sure to explain the harm of microcystins present in the algae and how they are prone “to cause gastroenteritis and hepatitis” (Barrett). Infections that cause inflammatory problems in certain parts of the body and could have other side effects that weaken the immune

Spirulina is an extremely nutritious blue-green algae that is gaining popularity in health food stores of late.

Startups by design are about breaking the mold. Many form to offer an alternative to the status quo. Think about

Algae is considered to be one of the stable, traditional food for people in Mexico (Spirulina platensis) and for people in Chad (Spirulina maxima) (Kuhad et al. 1997). Spirulina is one of the cheapest sources of protein and essential vitamins(Babu and Rajasekaran 1991). It is also rich in ß-carotene and dietary gamma- linolenic acid (GLA) (Chronakis and Madsen 2011). Spirulina is declared as a GRAS (Generally Recognized as Safe) by the FDA (Food and Drug Administration) (FDA, 2003). Spirulina is produced extensively around different parts of the world (3000 tons/year) and used in food and animal feed(Gouveia et al. 2008).

Some benefits can also benefit the product itself. Like many other lactic acid bacteria lactobacillus plantarum229v releases lactic acid if in dairy based product lactic acid might bring a negative side effect of giving it a crude rancid taste and smell in juices with a sour taste like orange, black current, and mango these lactic acid give or enhance the taste. According to a 2006 study of comparison of both probiotic and non-probiotic juice, juices containing lactobacillus plantarum yields a higher mark with emphasis on them being more fragrant and tasteful. Another side effect of these lactic acid is that the lactobacillus plantarum uses the lactic acid to control competing microorganism this affects the product by giving it a longer shelf life without any excessive amount of sugar and or any other added preservative.it is also worth mentioning that by eliminating the need of any preservative production cost can be cut down significantly and the product can now avoid any problems based on the use of

Focussing on the organizational level, research argues that in order to pursue exploratory innovation, the business departments are supposed to be decentralized with loose cultures and have to be relatively small (Benner & Tushman, 2003). Startups more or less all meet those characteristics. This should mean that the possibility to present ideas within business plan competitions could mostly be exploratory in nature. There is no business structure more flexible and loose as a startup.

Innovation, Incubation & Entrepreneurship are the three basic modules behind brief start-ups as it provide an area of employment, research and analytical advancement to a country. In these terms Innovation defined as novel idea which can fulfill all the demands at one time without any disadvantages. An innovation took birth when a former invention identified with many obstacles, such obstacles not only effect its production but it also loses faith in the globalized market. This is the time of globalization which demands fastness, on time approach which should be financially profitable then only it get identification in globalized market. In terms of biotechnology, innovation came in the earlier 19th century. Introduction to food biotechnology, in which preparation of curd from milk, preparation of cream, and many dairy products like cheese, butter etc were existing evidence from ancient Egypt. According to time line of biotechnology the history signified that biotechnology is not a singular term as it includes – microorganisms, food, agriculture, bio-chemicals, environment, plants, animals, humans and technology. From

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