Results 21 to 30 of about 1,727,865 (248)

Effect of brown and green seaweeds on diet digestibility, ruminal fermentation patterns and enteric methane emissions using the rumen simulation technique

Frontiers in Animal Science, 2022
Inclusion of the red seaweed Asparagopsis taxiformis as a feed additive, has led to significant reductions in methane (CH4) production from ruminants.
Emily Roskam, Emily Roskam, Stuart F. Kirwan, David A. Kenny, David A. Kenny, Caroline O’Donnell, Vincent O’Flaherty, Maria Hayes, Sinéad M. Waters, Sinéad M. Waters   +9 more
doaj   +1 more source

In vitro study on the inhibitory effects of Korean brown, green, and red seaweed extracts on collagenase, elastase, and hyaluronidase

Fisheries and Aquatic Sciences
Skin aging is classified according to intrinsic factors, such as genetic and metabolic processes, and extrinsic factors, such as stress and exposure to ultraviolet radiation.
Hyo-Bin Kim, Eun-Song Kim, Kyung Tae Kim, Young-Mog Kim, Sung-Hwan Eom   +4 more
doaj   +1 more source

Feasibility of Kappaphycus alvarezii seaweed farming using the longline method in Muna Regency [PDF]

BIO Web of Conferences
Seaweed is a major source of foreign exchange and a leading export commodity in the fisheries sector. Seaweed farming offers many advantages, it also involves high risks.
Hasriah Rahmat, Diatin Iis, Budiardi Tatag   +2 more
doaj   +1 more source

Immunological effects of feeding different sources of vitamin E and seaweed in a sheep herd during the winter season [PDF]

, 2012
In winter fed organic raised sheep inadequate plasma vitamin E levels is common and therefore supplementation is recommended. The objective of the present work was to test the supplementation of natural vitamin E and seaweed meal on the immune status ...
Larsen, Hans J.S., Steinshamn, Håvard, Lind, Vibeke, Aanesen, Lise, Govasmark, Espen, Novoa-Garrido, Margarita   +5 more
core   +1 more source

Study of Actinotrichia fragilis Indonesian Red Seaweed as Raw Material for Healthy Salt

Squalen, 2023
Healthy seaweed salt is low sodium salt from seaweed that offers health benefits for hypertension patients. Indonesian seaweed has the potential to produce healthy seaweed salt. Research to date still focuses on green and brown seaweed but there is still
Nurjanah Nurjanah, Agoes Mardiono Jacoeb, Asadatun Abdullah, Joko Ahadi Priyanto, Naufal Muharam Nurdin, Anggrei Viona Seulalae   +5 more
doaj   +3 more sources

Seaweed in Marine Ecosystem: A Review [PDF]

, 2023
A total of 221 different species of seaweed from the 32 Chlorophyta, 64 Phaeophyta, and 125 Rhodophyta are employed for a wide range of applications worldwide. Roughly 145 species are consumed as food (L. W. Zemke-White and M. Ohno). India is home to 216
Nirali, Mehta, Dr. Shailesh, Mehta
core  

Characterizing Biopolymer Electrolytes in Zinc–Air Batteries: Challenges, Best Practices, and a Robust Workflow Guiding Future Research Paths

Advanced Energy Materials, EarlyView.
Bio‐based gel polymer electrolytes promise sustainable, mechanically adaptable zinc–air batteries, yet their progress is constrained by inconsistent characterization. This review critically links formulation, structure, interfaces, and cell performance, identifies methodological gaps under alkaline operating conditions, and proposes application ...
Matteo Milanesi, Hiba Ali, Barbara Belza, Mattia F. Palermo, Claudio Gerbaldi, Giuseppe Antonio Elia, Nagore Ortiz‐Vitoriano   +6 more
wiley   +1 more source

Mechanistic Elucidation of green seaweed compounds in orthodontic relapse management via RANKL/TNF-α-mediated ROS/Keap1/Nrf2 signaling: In silico and Ex Vivo studies

Journal of Agriculture and Food Research
Orthodontic relapse, the return to a pre-treatment position after orthodontic correction, is driven by the RANKL/TNF-α-mediated ROS/Keap1/Nrf2 signaling axis.
Ananto Ali Alhasyimi, Alexander Patera Nugraha, Aulia Ayub, Trianna Wahyu Utami, Timothy Sahala Gerardo, Nuril Farid Abshori, Mohammad Adib Khumaidi, Trina Ekawati Tallei, Nurpudji Astuti Taslim, Bonglee Kim, Raymond Rubianto Tjandrawinata, Apollinaire Tsopmo, Fahrul Nurkolis   +12 more
doaj   +1 more source

Stabilization of PUFA‐Rich Mayonnaise Against Lipid Oxidation: A Review of the Last Three Decades of Research

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi, Betül Yesiltas, Charlotte Jacobsen   +2 more
wiley   +1 more source

Sensory and consumer aspects of sea lettuce (Ulva fenestrata) – impact of harvest time, cultivation conditions and protein level

Future Foods
The green seaweed Ulva fenestrata is a future food candidate, however, both compositional, e.g. protein content, and sensory qualities depend on cultivation and harvest conditions. The aim was to explore sensory qualities of, and consumer attitudes to, U.
Karin Wendin, Kristoffer Stedt, Sophie Steinhagen, Henrik Pavia, Ingrid Undeland   +4 more
doaj   +1 more source