Seaweeds as promising resource of bioactive compounds: Overview of novel extraction strategies and design of tailored meat products-Reference-Cited by-同舟云学术

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Seaweeds as promising resource of bioactive compounds: Overview of novel extraction strategies and design of tailored meat products

Published:2020-06 Issue: Volume:100 Page:1-18
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Gullón Beatriz,Gagaoua Mohammed,Barba Francisco J.,Gullón Patricia,Zhang Wangang,Lorenzo José M.

Funder

GAIN

CYTED

Spanish Ministry of Economy and Competitiveness

European Union ERDF funds

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference102 articles.

1. Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels;Agregán;Journal of the Science of Food and Agricultural,2019

2. Shelf life study of healthy pork liver pâté with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata;Agregán;Food Research International,2018

3. Phenolic compounds from three brown seaweed species using LC-DAD–ESI-MS/MS;Agregán;Food Research International,2017

4. The effect of low-fat beef patties formulated with a low-energy fat analogue enriched in long-chain polyunsaturated fatty acids on lipid oxidation and sensory attributes;Alejandre;Meat Science,2017

5. Recovery and utilization of seaweed pigments in food processing;Aryee;Current Opinion in Food Science,2018

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1. Valorization of hop (Humulus lupulus L.) pruning to produce valuable compounds using two biorefinery strategies: Conventional processing and microwave-assisted autohydrolysis;Industrial Crops and Products;2024-11

2. Effects of Lactarius hatsudake fortification on physicochemical, microbiological and antioxidant properties of stirred-type yogurt during cold storage;Food Science of Animal Resources;2024-09-09

3. Nutritional and techno-functional properties of the brown seaweed;Food Research International;2024-09

4. Strategies to Reduce Salt Content: PDO and PGI Meat Products Case;Foods;2024-08-25

5. Adsorption Strategies in Surface Modification Techniques for Seaweeds in Wastewater Treatment: Exploring Environmental Applications;Reviews of Environmental Contamination and Toxicology;2024-08-21

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