Zobrazeno 1 - 10
of 635
pro vyhledávání: '"edible seaweed"'
Autor:
Jadna Nayara de Souza Bezerra, Henrique D. S. Borburema, Marcella Araújo do Amaral Carneiro, Eliane Marinho-Soriano
Publikováno v:
Acta Botânica Brasílica, Vol 38 (2024)
Abstract Seaweeds have been used by several industrial sectors, such as the food, feed, pharmaceutical and biofuel industries. Thereby, techniques to increase seaweed production are needed due to the rising global demand for biomass. Thus, we investi
Externí odkaz:
https://doaj.org/article/9f48e6b90c4042289080f4e95b06255c
Autor:
Harini Noor, Izzah Lathifah Nur, Winarsih Sri, Ikarini Imro’ah, Hanif Zainuri, Ashari Hasim, Jan Asad
Publikováno v:
BIO Web of Conferences, Vol 104, p 00030 (2024)
Eucheuma cottoni J. is one type of seaweed that is widely cultivated in Indonesia. The economic value of seaweed can be increased by processing seaweed into semi-finished products such as carrageenan. This research was conducted to determine the effe
Externí odkaz:
https://doaj.org/article/d81f453d8fd74b019cf1183a372bc802
Akademický článek
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Autor:
Luz Verónica Pacheco, Javier Parada, José R. Pérez-Correa, María Salomé Mariotti-Celis, Mario Simirgiotis
Publikováno v:
Foods, Vol 12, Iss 18, p 3326 (2023)
Seaweeds, notably cochayuyo (Durvillaea incurvata), are recognized for their rich macro- and micronutrient content, along with their inhibitory effects on the α-glucosidase enzyme. The present study aims to evaluate the effectiveness of this inhibit
Externí odkaz:
https://doaj.org/article/bb95327b9f1843e1881f07b2ccac6451
Publikováno v:
Songklanakarin Journal of Science and Technology (SJST), Vol 43, Iss 3, Pp 881-888 (2021)
The agarophytic seaweed, Gracilaria fisheri is used as food and also for agar extraction. This study investigated the use of a novel cleaning method to improve the quality of seaweed products. Dried seaweed was sampled from seaweed farms in Pattani
Externí odkaz:
https://doaj.org/article/f3fd75b984934a52a45b5dba83e36bf0
Publikováno v:
Plants, Vol 12, Iss 12, p 2287 (2023)
Edible seaweeds are an excellent source of macronutrients, micronutrients, and bioactive compounds, and they can be consumed raw or used as ingredients in food products. However, seaweeds may also bioaccumulate potentially hazardous compounds for hum
Externí odkaz:
https://doaj.org/article/58eeea85c8a04a6aa5aac75498885f74
Autor:
Bhakti Tanna, Babita Choudhary, Avinash Mishra, Sonam Yadav, OP Chauhan, Hosam O. Elansary, Shadi Shokralla, Tarek K. Zin El-Abedin, Eman A. Mahmoud
Publikováno v:
Arabian Journal of Chemistry, Vol 15, Iss 6, Pp 103868- (2022)
Seaweeds are being used as food items in Asian countries from ancient times. Seaweeds mainly grow in intertidal zone and survive extreme environmental conditions and thus have developed metabolites, which help them survive in such conditions. Red sea
Externí odkaz:
https://doaj.org/article/5ed8de135fe04678a9b7c0c95bf48bc2
Akademický článek
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Publikováno v:
Biology, Vol 11, Iss 10, p 1458 (2022)
Seaweeds are multicellular marine macroalgae with natural compounds that have potential anticancer activity. To date, the identification of those compounds has relied on purification and assay, yet few have been documented. Additionally, the genomes
Externí odkaz:
https://doaj.org/article/cfb6e571acaf44e2bee380fc7e6f3444
Autor:
Bruno Miguel Campos, Edgar Ramalho, Isa Marmelo, João Paulo Noronha, Manuel Malfeito-Ferreira, Paulina Mata, Mário Sousa Diniz
Publikováno v:
Frontiers in Bioscience-Elite, Vol 14, Iss 4, p 26 (2022)
Background: The aim of this work was the study of the proximate composition and profile of fatty acids, minerals, and some microbiological aspects of four edible seaweed species (Chondrus crispus, Palmaria palmata, Porphyra sp., and Ulva sp.) availab
Externí odkaz:
https://doaj.org/article/4c9c96f1d5e44af79e698f66ed72f7fb