Results 71 to 80 of about 434,247 (204)
Potential of Seaweed to Improve the Quality and Shelf Life of Fish and Fishery Products
Food Safety and Health, EarlyView.Growing global demand for safe fish preservation has increased interest in natural alternatives. Seaweed‐derived bioactive compounds possess antioxidant and antimicrobial properties that enhance fish quality, safety, and shelf life. These sustainable preservatives may reduce spoilage and synthetic preservative use, though further research ...
Ashika Banu Rodela +5 more
wiley +1 more source
Seaweed extracts as biostimulant [PDF]
, 2019 Morske alge so enostavni organizmi, sestavljeni iz ene ali več celic, ki se pojavljajo kot kolonije ali skupek celic, ki skupaj tvorijo enostavna tkiva. Večinoma so zgrajene v obliki steljke.
Trdan, Klemen
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Irrigation and Drainage, EarlyView.ABSTRACT Climate change is making water availability more uncertain, with growing consequences for the productivity and long‐term sustainability of tropical and subtropical fruit orchards. Mangifera indica L. and Persea americana Mill. both require large amounts of water to sustain growth and productivity.
Eleonora Cataldo
wiley +1 more source
Journal of FisheriesSeaweed crude extracts are a promising source of bioactive compounds for use in the aquaculture feed industry. In present study, five different seaweed crude extracts (Ulva spp., Caulerpa spp., Sargassum spp., Cystoseira spp., and Gracilaria spp.) were ...
Rajesh V. Chudasama +5 more
doaj +1 more source
Microbial communities and functional diversity in seafood
JSFA reports, EarlyView.Abstract Functional diversity encompasses ecosystem processes that enhance adaptability to environmental change. This study explores the diversity of microorganisms associated with seafood. In this paper, we present our knowledge of microbial diversity in relation to seafood.
Christian Larbi Ayisi +3 more
wiley +1 more source
Effects of Seaweed Substitution on Breadmaking. : (IV) Ulva pertusa [PDF]
, 2003 P(論文)Physical properties of wheat flour replaced with 0.5 to 1.5 % of seaweed Ulva pertusa (WFRS) and baking properties of them were estimated. Water absorption capacity of WFRS increased gradually as seaweed level increased.
KANAI, SETSUKO +23 more
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[Seaweed] Farm to Table: Designing with shells, seagrass and seaweed for the Dutch Building Industry
, 2022 https://kathrynlarsen.com/seaweed-farm-to-table Seaweed Material ArchiveArchitecture, Urbanism and Building Sciences ...
Larsen, Kathryn (author)
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Agricultural and Food Science, 2013 Brassica crops are rich is phytochemical compounds and frequent consumption of these vegetables has been associated with a lower risk in cancer, heart disease, hypertension and stroke.
Theodora Lola-Luz +2 more
doaj
Mass Spectrometry Reviews, EarlyView.ABSTRACT The use of MALDI mass spectrometry for the analysis of carbohydrates and glycoconjugates is a well‐established technique and this comprehensive review is the twelfth update of the original article published in 1999 and brings coverage of the literature to the end of 2024.
David J. Harvey
wiley +1 more source
Effects of Seaweed Substitution on Breadmaking. : (I) Gloiopeltis [PDF]
, 1997 P(論文)Physical properties of wheat flour replaced with 0.5 to 1.5% of seaweed Gloiopeltis (WFRS) and baking properties of it were estimated. Water absorption capacity of WFRS increased gradually and adhesive properties of WFRS increased gradually as ...
11559 +11 more
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