Results 101 to 110 of about 10,279 (217)

Research of Extraction Process of Mycosporine-like Amino Acids of Ulva lactuca and Its Mechanism of Anti-bacterial Properties Against Vibrio parahaemolyticus

Shipin gongye ke-ji
To explore the extraction process of mycosporine amino acids (MAAs) and the antibacterial mechanism of Vibrio parahaemolyticus, the effects of liquid-solid ratio, extraction temperature and extraction time on the yield of MAAs were analyzed by single ...
Xiaoqi HU, Shenchen XU, Siyu WANG, Mengxuan PU, Zhenhong XU, Xiao MA, Yingying SUN   +6 more
doaj   +1 more source

Introduced marine macroflora of Lebanon and its distribution on the Levantine coast [PDF]

, 2017
The marine macroflora introduced into Lebanon was studied through an analysis of historical data and field studies carried out since 1991. A total of 29 introduced species have been listed: 3 Chromobionta, 13 Rhodobionta, 12 Chlorobionta and 1 ...
Bitar, G., El Shaer, H., Forcada, Aitor, Ocaña, O., Ramos-Esplá, Alfonso A., Sghaier, Y. R., Valle-Pérez, Carlos, Verlaque, M.   +7 more
core   +4 more sources

MANFAAT ULVA LACTUCA SEBAGAI MASKER WAJAH ALAMI

Beujroh : 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, Lia Handayani, Faisal Syahputra, Azwar Thaib, Ainal Mardhiah   +4 more
openaire   +1 more source

Chemical composition of the green alga Ulva lactuca

Ciencias 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, F Pérez-Gil, S Pérez-Estrella, S Carrillo-Domínguez   +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

Ciencias 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, Renata Perpetuo Reis, Johana Marcela Concha Obando, Thalisia Cunha dos Santos, Diana Negrão Cavalcanti   +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)

Scientia 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

Monitoring Macroalgae in the Great Bay Estuary for 2014 [PDF]

, 2016
Four more intertidal fixed transect sites were added to the long5term macroalgal monitoring array, resulting in a total of eight sites for the Great Bay Estuary. Monitoring results from 2014 show high levels of cover of nuisance green and red algae (Ulva
Burdick, David M, Mathieson, Arthur C., Nick, Sydney   +2 more
core   +1 more source

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

Alchemy
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, Muhammad Rizky Kurniawan, Nida Ayu Salsabila, Boy Arief Fachri, Zuhriah Mumtazah, Meta Fitri Rizkiana, Istiqomah Rahmawati, Bekti Palupi, Yukti Nurani, Rekfa Wika Amini   +9 more
doaj   +1 more source

Functional Salt Characteristics from Green Seaweed Ulva lactuca

Jurnal 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, null Nurjanah, Agoes M.Jacoeb, Asadatun Abdullah, Rizsa Mustika Pertiwi   +4 more
openaire   +1 more source

Effects of Dietary Inclusion of Saccharina latissima and Ulva lactuca on Growth Performance and Gut Health in Growing Rabbits

Agriculture
Rabbit meat production faces challenges due to the prevalence of gastrointestinal diseases in rabbits, exacerbated by restrictions on antibiotic use in European animal production.
Sabela Al-Soufi, Ana Paula Losada, Marta López-Alonso, Alejandra Cardelle-Cobas, Azucena Mora, Alexandre Lamas, Rosario Panadero, Marta Miranda, Antonio Muíños, Eugenio Cegarra, Javier García   +10 more
doaj   +1 more source