Results 101 to 110 of about 10,236 (220)

A perspective on algal biogas [PDF]

open access: yes, 2015
Algae are suggested as a biomass source with significant growth rates, which may be cultivated in the ocean (seaweed) or on marginal land (microalgae). Biogas is suggested as a beneficial route to sustainable energy; however the scientific literature on ...
ALLEN Eoin   +5 more
core  

Effects of different drying conditions on the rehydration ratio and water holding capacity properties in three different species of algae Ulva lactuca, Codium vermilara and Codium tomentosum [PDF]

open access: yes, 2014
Over the last years, algae have been increasingly used in Human food due their rich chemical and nutritional composition, particularly the high supply of essential nutrients to the human body such as protein and dietary fiber.
Afonso, Clélia   +3 more
core   +1 more source

Effects of CO2 enrichment on photosynthesis, growth, and nitrogen metabolism of the seagrass Zostera noltii [PDF]

open access: yes, 2012
Seagrass ecosystems are expected to benefit from the global increase in CO2 in the ocean because the photosynthetic rate of these plants may be C-i-limited at the current CO2 level.
Alexandre   +56 more
core   +1 more source

MANFAAT ULVA LACTUCA SEBAGAI MASKER WAJAH ALAMI

open access: yesBeujroh : Jurnal Pemberdayaan dan Pengabdian pada Masyarakat
Cosmetic products in Indonesia are growing rapidly in this era of technological progress, so now cosmetics are synonymous with women, and men are also interested in skincare. However, due to the lack of knowledge about the function of the substances contained in a product whether it is good or not if used in cosmetic products.
Rulita Maulidya   +4 more
openaire   +1 more source

Chemical composition of the green alga Ulva lactuca

open access: yesCiencias Marinas, 1996
A chemical study was conducted on the marine alga Ulva luctuca, collected during the summer of 1994 in La Paz, B.C.S. (Mexico). The results were as follows: crude protein, 10.7%; carbohydrates, 30.9%; ashes, 53.2%; crude fiber, 4.8%; in vitro digestibility, 64.6%; multienzymatic digestibility, 86.5%.
MI Castro-González   +3 more
openaire   +2 more sources

Carotenoid content in Ulva lactuca cultivated under aquaculture conditions and collected from intertidal beds in southeastern Brazil: biotechnological implications for biomass use and storage

open access: yesCiencias Marinas
Ulva lactuca is an edible green macroalga (Chlorophyta) that can be produced in cultivation systems; it is a natural source of high-value molecules. Ulva lactuca produces metabolites including carotenoids, which are pigments with antioxidant properties ...
Alejandra Irina Eismann   +4 more
doaj   +1 more source

Una dieta a base de harina de Ulva lactuca mejora el crecimiento de alevines de bauncos Girella laevifrons (Pisces: Kyphosidae)

open access: yesScientia Agropecuaria, 2019
El objetivo fue evaluar el uso del alga verde Ulva lactuca en el crecimiento de alevines de bauncos Girella laevifrons. Se emplearon tres dietas experimentales con niveles de inclusión del 15, 30 y 45% de harina de U.
César Cruz
doaj   +1 more source

Optimasi Ekstraksi Flavonoid dari Ulva lactuca dengan Kombinasi Cell Disruption dan Ultrasound-Assisted Hot Water

open access: yesAlchemy
Ulva lactuca merupakan biota laut yang berpotensi sebagai sumber bahan aktif kosmetik karena kandungan bioaktifnya seperti flavonoid, alkaloid, saponin, terpenoid, dan tanin.
Helda Wika Amini   +9 more
doaj   +1 more source

The Change in Fiber Components of Caulerpa SP. Seaweeds (From Tual of Maluku) Due to Boiling Process [PDF]

open access: yes, 2018
Caulerpasp. seaweeds are known as a source of fiber. The seaweeds are found on the coasts of Indonesia, such as Tual, Southeast Maluku. Caulerpa sp. is often consumed at fresh or boiled first by coastal communities.
Chrystiawan, R. (Rudy)   +3 more
core  

Functional Salt Characteristics from Green Seaweed Ulva lactuca

open access: yesJurnal Pengolahan Hasil Perikanan Indonesia, 2019
Ulva lactuca is one of the potential seaweed in the raw material for making functional salt. The obstaclein making seaweed functional salt is the fishy smell on the product. The purpose of this research was todetermine the concentration of activated charcoal that can reduce the fishy odor of seaweed salt withfunctional properties that are acceptable to
Raudhi Kurniawan   +4 more
openaire   +1 more source

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