Results 71 to 80 of about 55,402 (240)
Food Chemistry International, EarlyView.This review highlights non‐thermal extraction technologies for seaweed proteins, emphasizing their mechanisms, impacts on protein structure and functionality, and sustainability potential. Key limitations related to species dependence, extract complexity, and scale‐up are discussed to guide future industrial and biorefinery applications.
Rahat Mahmud +3 more
wiley +1 more source
Antioxidants, 2023 Seaweed, also known as macroalgae, represents a vast resource that can be categorized into three taxonomic groups: Rhodophyta (red), Chlorophyta (green), and Phaeophyceae (brown).
Muhammad A. B. Siddik +5 more
doaj +1 more source
Low-level seaweed supplementation improves iodine status in iodine-insufficient women [PDF]
, 2014 Iodine insufficiency is now a prominent issue in the UK and other European countries due to low intakes of dairy products and seafood (especially where iodine fortification is not in place).
Combet, Emilie +4 more
core +2 more sources
Nutritional, phytochemical, and potential health benefits of Monostroma spp.: A systematic review
Food Biomacromolecules, EarlyView.Abstract Monostroma spp., belonging to the green seaweed, has been known to be health‐promoting food items as prophylactic agents worldwide. It has shown wide arrays of bioactivities for the prevention and treatment of various diseases. A total of 47 articles were selected to review following the Preferred Reporting Items for Systematic reviews and ...
Md Shariful Islam
wiley +1 more source
Comparative disease incidence and prevalence in green and brown varieties of Kappaphycus alvarezii cultivated in Pelakak Village, Lingga District [PDF]
BIO Web of ConferencesThis study was aimed to analyze the disease incidence and prevalence development of Kappaphycus alvarezii from green and brown varieties. This study used a completely randomized design experimental method with two treatments and four replications ...
Muzahar Muzahar +2 more
doaj +1 more source
Food Biomacromolecules, EarlyView.Abstract Edible coatings have emerged as a significant advancement in the food industry. This review explains the different materials, methods, and applications of edible coatings, with a special focus on the integration of nanotechnology and its contribution to the circular economy.
Shankar Senthilkumar +4 more
wiley +1 more source
Foods, 2022 Seaweeds have a long history of use as both food and medicine, especially in Asian cultures. Moreover, there is growing interest in the use of seaweed ingredients and bioactive compounds in pharmaceutical and nutraceutical products.
Diane Purcell +2 more
doaj +1 more source
A laser-scanning confocal microscopy study of carrageenan in red algae from seaweed farms near the Caribbean entrance of the Panama Canal [PDF]
, 2016 Kappaphycus alvarezii (Doty) Doty ex P.C. Silva, a red macroalga, is a commercial source of carrageenan, a widely used polysaccharide compound important in the food and pharmaceutical industries, in nanotechnology, and in pharmacological applications ...
Anzalone, A +4 more
core +1 more source
Food Safety and Health, EarlyView.Planned harvesting and processing of marine macroalgae could meet future global food needs and mitigate fuel‐originated carbon dioxide responsible for climate change. Microalgal foods are nutritious and safe. The utilization of macroalgae would avoid environmental problems arising from the release of overgrowing macroalgae caused by heatwaves, which ...
Upali Samarajeewa
wiley +1 more source
Laminaria japonica Extract Enhances Intestinal Barrier Function by Altering Inflammatory Response and Tight Junction-Related Protein in Lipopolysaccharide-Stimulated Caco-2 Cells. [PDF]
, 2019 In the normal physiological state, intestinal epithelial cells act as a defensive frontline of host mucosal immunity to tolerate constant exposure to external stimuli.
Ding +13 more
core +1 more source