Various dietary sulfated polysaccharides (SPs) have been isolated from seafoods, including
edible seaweeds and marine animals, and their health effects such as antiobesity and anti …

Sulfated polysaccharide (SP) from sea cucumber possesses unique structure with a wide
range of biological activities and health benefits. Many SPs from sea cucumbers have been …

Salted (S) sea cucumbers are not only used as the ingredient in most sea cucumber
products but also sold directly as the final product. Over-salted (OS) and sugar-treated (ST) …

The chemical compositions and nutritional values of the water-soluble fraction (WF),
myofibrillar protein (MP), and stroma protein (SP) from abalone muscle were investigated …

This study aimed to understand the structural, digestion and fecal fermentation behaviors of
sea cucumber polysaccharide fermented by Bacillus subtilis Natto. Results showed that both …

Nowadays, the true economic and nutritional value of food is underpinned by both origin
and quality traits, more often expressed as increased quality benefits derived from the origin …

Sea cucumber is consumed as a traditional, luxury, medicinal and health‐benefit seafood
product. Thermal treatment is a necessary step in sea cucumber processing. The quality of …

In the contemporary era, heightened emphasis on health and safety has emerged as a
paramount concern among individuals with food. The concepts of “natural” and “green” have …

To enhance thermal stability of ready-to-eat sea cucumbers (RSC), gallic acid (GA) and
chlorogenic acid (CA) were employed. Physicochemical and microstructural properties of …

Thermal treatment was essential in sea cucumber (SC) processing, which can affect textural
properties and storage stability of SC. TPA showed that the elastic gel of SC body wall was …