The effect of commercial processing methods on the nutritional value of ready‐to‐eat (RTE)
sea cucumber Apostichopus japonicas was examined in this study. RTE sea cucumber …

The close relationship between the consumption of sea cucumber and health status stems
from the nutritional and functional substances found in sea cucumber that play a key role in …

The proximate composition, fatty acid, and amino acid profile of the body wall and viscera of
each red and black sea cucumber (Apostichopus japonicus) from Ulleungdo (Island) and …

BACKGROUND Deep sea growth sea cucumber (Stichopus japonicus)(DSG‐SC) is
considered a most nutritious and luxurious seafood in Asia. This study compared the …

Sea cucumbers, belonging to the phylum Echinodermata, are marine animals living in
seawater. Since sea cucumbers will be subject to autolyze rapidly after leaving from …

The sea cucumber (Apostichopus japonicus) is a high-priced and appreciated food. Output
of cultured sea cucumber has been increasing in China. From a nutritional point of view …

Drying is one of the most common methods for processing and preserving sea cucumber.
Based on the research of pretreatment and drying process, this paper develops a dried sea …

Hot water pretreatment of sea cucumbers potentially changes nutritional benefits. This study
aimed to quantify hot water pretreatment-induced changes in metabolite profiles of sea …

A study on the technology of utilization of Atlantic sea cucumber (Cucumaria frondosa) as
food has been conducted and systematic procedures for developing the sea cucumber …

Proximate composition, amino acid and fatty acid profiles, and mineral and vitamin contents
of by‐products from Atlantic sea cucumber (Cucumaria frondosa) and green urchin …