Zobrazeno 1 - 10
of 327
pro vyhledávání: '"Green seaweed"'
Autor:
Danar Wicaksono, Nurpudji Astuti Taslim, Vincent Lau, Rony Abdi Syahputra, Aiman Idrus Alatas, Purnawan Pontana Putra, Trina Ekawati Tallei, Raymond Rubianto Tjandrawinata, Apollinaire Tsopmo, Bonglee Kim, Fahrul Nurkolis
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-17 (2024)
Abstract Human melanoma is linked with aging-related disorders, prompting interest in the development of functional foods derived from natural ingredients to mitigate its incidence. Molecules in green seaweeds such as Caulerpa racemosa can serve this
Externí odkaz:
https://doaj.org/article/0a1cc02fe14d469880667ccbb2ef4429
Autor:
Ananto Ali Alhasyimi, Alexander Patera Nugraha, Aulia Ayub, Trianna Wahyu Utami, Timothy Sahala Gerardo, Nuril Farid Abshori, Mohammad Adib Khumaidi, Trina Ekawati Tallei, Nurpudji Astuti Taslim, Bonglee Kim, Raymond Rubianto Tjandrawinata, Apollinaire Tsopmo, Fahrul Nurkolis
Publikováno v:
Journal of Agriculture and Food Research, Vol 18, Iss , Pp 101396- (2024)
Orthodontic relapse, the return to a pre-treatment position after orthodontic correction, is driven by the RANKL/TNF-α-mediated ROS/Keap1/Nrf2 signaling axis. This mechanism triggers aseptic inflammation and oxidative stress, influencing bone resorp
Externí odkaz:
https://doaj.org/article/54157b70d41e4b228a41fe4b56f2c82e
Publikováno v:
Tropical Animal Science Journal, Vol 47, Iss 3 (2024)
Seaweed provides macro-, micro-nutrients, and biological bioactive components that may improve broiler production. The study aimed to evaluate the effects of various levels of brown seaweed (BS) and green seaweed (GS) on growth performance, carcass c
Externí odkaz:
https://doaj.org/article/e395db668995457cb87b054b810e149a
Autor:
Alejandra Irina Eismann, Renata Perpetuo Reis, Johana Marcela Concha Obando, Thalisia Cunha dos Santos, Diana Negrão Cavalcanti
Publikováno v:
Ciencias Marinas, Vol 50 (2024)
Ulva lactuca is an edible green macroalga (Chlorophyta) that can be produced in cultivation systems; it is a natural source of high-value molecules. Ulva lactuca produces metabolites including carotenoids, which are pigments with antioxidant properti
Externí odkaz:
https://doaj.org/article/b90f416247814fe08e7a116bbc60825c
Autor:
Natalia Niedzbała, Ewa Lorenc-Grabowska, Piotr Rutkowski, Jacek Chęcmanowski, Anna Szymczycha-Madeja, Maja Wełna, Izabela Michalak
Publikováno v:
Bioresources and Bioprocessing, Vol 11, Iss 1, Pp 1-24 (2024)
Abstract In this work, the properties of biochar produced from green macroalga Ulva intestinalis by pyrolysis were studied at temperatures of 300, 500, and 700 °C. This biochar was characterized in terms of multielemental composition, BET surface ar
Externí odkaz:
https://doaj.org/article/2c83258fbad24bef825f7329af0e9785
Publikováno v:
Foods, Vol 13, Iss 20, p 3287 (2024)
Codium fragile (CF) contains various bioactive compounds, but its high salt content (39.8%) makes its use as a functional food challenging. Here, we aimed to optimize the desalination process and verify changes in functionality based on variations in
Externí odkaz:
https://doaj.org/article/4a9d5b64540e43e486eba10e23d10b87
Publikováno v:
Journal of Sustainable Environment, Vol 2, Iss 3 (2024)
Seaweeds contain many macronutrients including protein, therefore they can be utilized to fulfil the protein requirements of human beings. This research focused on extracting total protein in green seaweed Ulva anandii (Amjad et Shameel 1993), from t
Externí odkaz:
https://doaj.org/article/b8302387605e4bae8c9397bbf5d0c098
Autor:
Vincent Lau, Fahrul Nurkolis, Moon Nyeo Park, Didik Setyo Heriyanto, Nurpudji Astuti Taslim, Trina Ekawati Tallei, Happy Kurnia Permatasari, Raymond R. Tjandrawinata, Seungjoon Moon, Bonglee Kim
Publikováno v:
Marine Drugs, Vol 22, Iss 6, p 272 (2024)
The marine environment provides a rich source of distinct creatures containing potentially revolutionary bioactive chemicals. One of these organisms is Caulerpa racemosa, a type of green algae known as green seaweed, seagrapes, or green caviar. This
Externí odkaz:
https://doaj.org/article/f587247a84be45388d2fc6f54ae66d5b
Autor:
Ardiba R. Sefrienda, Jasmadi Jasmadi, Hilda Novianty, Indyaswan T. Suryaningtyas, Rachma Wikandari
Publikováno v:
Jurnal Ilmiah Perikanan dan Kelautan, Vol 15, Iss 1, Pp 142-151 (2023)
Highlight Research • Proximate of Ulva lactuca after cooking treatments were analyzed. The cooking treatments carried out in this study were roasted and boiled-roasted • Protein quality such as in-vitro digestibility, protein solubility, and a
Externí odkaz:
https://doaj.org/article/04cad01d57e14279abb5ec21cb568235
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.