Results 71 to 80 of about 51,304 (262)
Research on Carbon Sink Effect of Marine Shellfish and Algae in China
FishesGlobal warming has increasingly become a widespread concern of the international community, and one of the key approaches to achieving carbon neutrality goals lies in the carbon sequestration capacity of oceans.
Peng Zheng +3 more
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ENERGY &ENVIRONMENTAL MATERIALS, EarlyView.A super‐slippery liquid‐infused composite organogel is engineered by localized interfacial grafting between hydrogel and oleogel networks, endowing the coating with a durable, multifunctional marine‐protective interface. Dynamic antifouling surfaces have emerged as a promising alternative, offering the potential for eco‐friendly and high‐performance ...
Mengsheng Xia +6 more
wiley +1 more source
Nitrogen content, dietary fiber, and digestibility in algal food products
Czech Journal of Food Sciences, 2010 The basic nutritional aspects and parameters of freshwater and marine algal food products are described. Blue-green algae (Spirulina pacifica, S. platensis), green algae (Chlorella pyrenoidosa), red algae (Palmaria palmata, Porphyra tenera), and brown ...
Ladislava Mišurcová +3 more
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Food Chemistry International, EarlyView.ABSTRACT The growing global demand for sustainable, nutritionally balanced protein sources has intensified interest in plant‐derived proteins, particularly those derived from oilseeds such as groundnut (Arachis hypogaea L.). However, although groundnut protein isolates (GPIs) have high nutritional quality, they exhibit limitations in technofunctional ...
Ángel Efraín Rodríguez Rivera +6 more
wiley +1 more source
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
Food Biomacromolecules, EarlyView.Bidirectional interactions between food‐derived sensory compounds, gut sensing and microbiota, host physiological feedback, and metabolite production within the food matrix collectively shape sensory perception, microbial dynamics, and metabolic health.
Mohammad Nazrul Islam Bhuiyan
wiley +1 more source
On the Marine Algae of Barbadoes. [PDF]
Journal of the Linnean Society of London, Botany, 1874 n ...
openaire +2 more sources
Food Biomacromolecules, EarlyView.Abstract Alginate, a renewable polysaccharide produced by brown seaweeds and selected bacterial species, has gained significant attention due to its tunable gelation behavior, biocompatibility, and wide utility in food, biomedical, and packaging applications.
Mehvish Habib +3 more
wiley +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
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Hemagglutinins in marine algae.
NIPPON SUISAN GAKKAISHI, 1981 We surveyed the Japanese marine algae for hemagglutinins with rabbit erythrocytes. Algae used in this screening were 53 species; 6 species of green algae, 42 of red algae and 5 of brown algae. The results showed the presence of the active components with strong activities in 14 species; 4 species of the green algae, 9 of the red algae and 1 of the ...
HORI, Kanji +2 more
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