Scope and challenges of seaweed utilization in food and nutraceutical industry in India: a review
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05676-5.pdf
Reference61 articles.
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2. Agregán R, Franco D, Carballo J, Tomasevic I, Barba FJ, Gómez B, Muchenje V (2018) Lorenzo JM (2018) Shelf life study of healthy pork liver pâté with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata. Food Res Int 1(112):400–411
3. Antony T, Chakraborty K, Dhara S (2022) Sulfated galactofucan from seaweed Padina tetrastromatica attenuates proteolytic enzyme dipeptidylpeptidase-4: a potential anti-hyperglycemic lead. Nat Product Res 36(24):6240–6251
4. Arufe S, Sineiro J, Moreira R (2019) Determination of thermal transitions of gluten-free chestnut flour doughs enriched with brown seaweed powders and antioxidant properties of baked cookies. Heliyon 5(6):e01805
5. Arumugam G, Rajendran R, Khaleelullah NS, Ramanathan S (2019) Anti-candidal and anti-virulence efficiency of selected seaweeds against azole resistance Candida albicans. Biocatal Agric Biotechnol 20:101195
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