Introducing seaweed to new food markets entails new challenges concerning efficient
preservation. Hence, this study explores high-pressure processing (HPP) as an alternative …

Edible seaweeds Chondrus crispus (CC, Irish moss), Codium fragile (CF, green sea fingers),
Himanthalia elongata (HE, sea spaghetti), Ulva lactuca (UL, sea lettuce) and Undaria …

Fresh seaweeds, Alaria esculenta and Ascophyllum nodosum, are brown macroalgae
species recognised as an excellent source of macro-and micronutrients. Providing novel …

Seaweeds are highly perishable foods due to their richness in nutrients. High pressure
processing (HPP) has been applied for extending the shelf life of fresh seaweeds but there …

High-pressure (HP) processing technology has great application potential in bivalve mollusk
industry. In this study, the effects of HP treatment on shucking and shelf-life extension of …

Abstract BACKGROUND: High‐pressure (HP) treatment is being increasingly employed for
commercial processing of oysters, but there is relatively limited information on the …

The present work evaluated the nutritional impact of macroalgae flours used as new
ingredients in fermented sausages and the feasibility of using high-pressure processing …

The microbiological quality of oysters high-pressure (HP)-treated in-shell at 260 MPa for 3
min, or 500 or 800 MPa for 5 min and then stored at 2° C, were investigated. Microbial …

Seafood products have been one of the main drivers behind the popularity of high‐pressure
processing (HPP) in the food industry owing to a high demand for fresh ready‐to‐eat …

Many commercially important shellfish are filter feeders and, as a consequence, concentrate
microbes from the surrounding waters. Shellfish may be relayed or depurated to reduce the …