Chemical composition, antioxidant activity and sensory evaluation of five different species of brown edible seaweeds

Abstract

Chemical composition, antioxidant activity and sensory evaluation of five different species of brown edible seaweeds. Food Research International, 66. pp. 36-44. ISSN 0963-9969 Available from: http://eprints.uwe.ac.uk/24525 We recommend you cite the published version. The publisher's URL is: http://dx.

Fermentative Bioethanol Production Using Enzymatically Hydrolysed <i>Saccharina latissima</i>

“…For example, Norway has an extensive coastline of relatively warm water (considering the latitude) due to the Gulf stream, providing perfect growing conditions for the largely abundant carbohydrate-rich (laminarin, mannitol and alginate) sugar kelp Saccharina latissima [23] [24]. Laminarin and mannitol serve as storage carbohydrates in S. latissima that accumulate in the summer, while alginate is a structural carbohydrate.…”

Characterization, antioxidative and ACE inhibitory properties of hydrolysates obtained from thornback ray ( Raja clavata ) muscle

“…However, it has been noted that the combination of nucleotides with umami amino acids (aspartic and glutamic acids) would increase synergistically the umami response. Many researches were focused on the umami taste of seafood to reduce the need for added salt, as well as providing components possessing bioactivities such as antioxidant activity from brown seaweeds [39] or ACE inhibitory activity from shrimp processing by-product hydrolysates [40]. …”

Impact of icing systems with aqueous, ethanolic and ethanolic‐aqueous extracts of alga Fucus spiralis on microbial and biochemical quality of chilled hake (Merluccius merluccius)

“…It is olive‐brown in colour, grows about 30 cm long and is generally attached to rock. Previous reports have shown its valuable nutritious content (Andrade et al ., ; Paiva et al ., ) as well as the presence of a wide range of preserving molecules (Tierney et al ., ; Peinado et al ., ), this including polymeric phlorotannins (Cérantola et al ., ). Consequently, an inhibitory effect on microbial activity and lipid oxidation of refrigerated megrim ( Lepidorhombus whiffiagonis ) was demonstrated as a result of including lyophilised F. spiralis in the packaging film (García‐Soto et al ., ) as well as an ethanolic extract of this alga in the icing medium (Miranda et al ., ).…”