Seaweed- A Sustainable Food Source in the Food Industry
Author:
Publisher
Springer Nature Switzerland
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-46046-3_10
Reference62 articles.
1. Ansari AA, Ghanem SM (2017) Seasonal variation in the growth responses of some chlorophytic algal flora of the red seaweed. Egypt J Aqua Res 43(2):129–134
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3. Aryee AN, Agyei D, Akanbi TO (2018) Recovery and utilization of seaweed pigments in food processing. Curr Opin Food Sci 19:113–119. https://doi.org/10.1016/j.cofs.2018.03.013
4. Barbosa M, Lopes G, Andrade PB, Valentão P (2019) Bioprospecting of brown seaweeds for biotechnological applications: phlorotannin actions in inflammation and allergy network. Trends Food Sci Technol 86:153–177. https://doi.org/10.1016/j.tifs.2019.02.037
5. Barkia I, Saari N, Manning SR (2019) Microalgae for high-value products towards human health and nutrition. Mar Drugs 17(5):304. https://doi.org/10.3390/md170503044
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