Seaweeds are widely distributed throughout the world. Many seaweeds are of commercial
importance with some consumed directly or used as an ingredient as they have functional …

Background Edible algae are rich in high-value nutrient active substances, such as
polysaccharides, high-unsaturated fatty acids, taurine, carotenoids and alfalfa. Whether as …

Alaria esculenta is one of the most abundant edible brown seaweeds in
Irelandandisconsidered an excellent source of nutrients, sought after by the food …

Currently, sustainability is one of the most critical issues confronting society today. The
growing of macroalgae in ocean farms appears more sustainable than agriculture on land …

The volatile fraction of dehydrated edible seaweeds belonging to seven species
(Himanthalia elongata, Laminaria ochroleuca, Palmaria palmata, Porphyra umbilicalis …

The flavour of aquatic animal products is distinct from terrestrial foods, facilitating a
competitive marketing advantage. However, the flavour of aquatic animals can also be …

Specimens of the red alga Bostrychia tenella J. Agardh (Rhodomelaceae, Ceramiales) were
collected from the São Paulo coast and submitted to room temperature solvent extraction …

Green algae are of great economic importance. Seaweed is consumed fresh or as
seasoning in Japan. The commercial value is determined by quality, color, and flavor and is …

Conventional conservation techniques such as drying, salting or freezing do not allow for
preserving the original characteristics of seaweeds. The present work aims to study the …

The chemical composition of green Codium tomentosum Stackhouse and red Plocamium
cartilagineum (Linnaeus) PS Dixon seaweeds from the Atlantic Ocean surrounding Portugal …