Green seaweed, as the most abundant species of macroseaweeds, is an important marine
biological resource. It is a rich source of several amino acids, fatty acids, and dietary fibers …

Background Seaweeds (macroalgae) are marine bioresources rich in a range of valuable
ingredients that are used in food, pharmaceutical, cosmetic, and animal feed applications …

The sterilization of raw ready-to-eat aquatic products is a crucial method for ensuring their
safety for consumption after production. However, achieving intelligent decision-making and …

The ability to efficiently and accurately detect pathogenic microorganisms in food is a critical
tool for ensuring food safety. However, traditional culture and PCR techniques, regarded as …

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 …

Roasted seaweed snacks are getting popular worldwide. To reveal the main origins of
microorganisms present in the roasted seaweed snacks, samples of raw materials, finished …

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

For centuries, macroalgae, or seaweeds, have been a significant part of East Asian diets. In
Europe, seaweeds are not considered traditional foods, even though they are increasingly …

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

Ulva, a genus of green macroalgae commonly known as sea lettuce, has long been
recognized for its nutritional benefits for food and feed. As the demand for sustainable food …