Evolution of volatile compounds and sensory characteristics of edible green seaweed (Ulva rigida) during storage at different temperatures.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9808
Abstract: BACKGROUND Edible seaweeds are one of the most important resources that currently exist for their multiple uses and applications. Like other food types, during their storage there are significant changes in sensory characteristics associated with… read more here.
Keywords: storage; seaweed ulva; green seaweed; sensory characteristics ... See more keywords
Nutritional Value and Biofunctionalities of Two Edible Green Seaweeds (Ulva lactuca and Caulerpa racemosa) from Indonesia by Subcritical Water Hydrolysis
Sign Up to like & getrecommendations! Published in 2021 at "Marine Drugs"
DOI: 10.3390/md19100578
Abstract: Caulerpa racemosa (sea grapes) and Ulva lactuca (sea lettuces) are edible green seaweeds and good sources of bioactive compounds for future foods, nutraceuticals and cosmeceutical industries. In the present study, we determined nutritional values and… read more here.
Keywords: caulerpa racemosa; water; ulva lactuca; edible green ... See more keywords