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Therefore, microencapsulation is an important technological solution contributing to the more stable and safe use of Spirulina in functional foods ( 2.1.1 Proteins and amino acids Spirulina's main component is protein, accounting for 60%70% of its dry weight ( 2.1.2 Carbohydrates Spirulina contains carbohydrates as the most abundant component after protein content (Table 1
These uncertainties in the oxygen diffusion coefficient (a factor two is commonly found) enter only in the pattern length-scale (by a factor 1.4) without changing the results drastically
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