Utilizing Seaweeds for Food Production and Applications: A Comprehensive Review of <i>Kappaphycus Alvarezii</i>-Reference-Cited by-同舟云学术

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Utilizing Seaweeds for Food Production and Applications: A Comprehensive Review of Kappaphycus Alvarezii

Published:2024-07-24 Issue:7 Volume:33 Page:553-572
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Mamat Hasmadi¹,Abdul Aziz Ahmad Hazim¹,Zainol Mohd Khairi²,Pindi Wolyna¹,Mohammad Ridhwan Norazlina¹,Kobun Rovina¹,Putra Nicky Rahmana³

Affiliation:

1. Faculty of Food Science and Nutrition, Universiti Malaysia Sabah , Kota Kinabal, Sabah, Malaysia

2. Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Terengganu, Terengganu, Malaysia

3. Research Center for Pharmaceutical Ingredients and Traditional Medicine, National Research and Innovation Agency, Bogor, Indonesia

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2024.2381011

Reference94 articles.

1. A comparison of nutritional values of Kappaphycus alvarezii, Kappaphycus striatum, and Kappaphycus spinosum from the farming sites in Gorontalo Province, Sulawesi, Indonesia

2. Proximate and physical analyses of crackers incorporated with red seaweed, Kappaphycus alvarezii

3. Mineral availability, dietary fiber contents, and short-chain fatty acid fermentation products of Caulerpa lentillifera and Kappaphycus alvarezii seaweeds

4. Seasonal variation of nutritional and antioxidant properties of different Kappaphycus alvarezii strains (Rhodophyta) farmed in Brazil

5. Effect of knife-fish bone powder addition on characteristics of starch and seaweed kerupuk as calcium and crude fiber sources

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