Preservation of five edible seaweeds by high pressure processing: effect on microbiota, shelf life, colour, texture and antioxidant capacity
Ana del Olmo, Antonia Picón, Manuel Núñez
Topics & Concepts
Ulva lactucaShelf lifeFood sciencePascalizationBiologyAntioxidant capacityPolyphenolBotanyAlgaeAntioxidantHigh pressureEngineeringEngineering physicsBiochemistrySeaweed-derived Bioactive CompoundsProtein Hydrolysis and Bioactive PeptidesFood Industry and Aquatic Biology