Effects of processing on the physicochemical characteristics and health benefits of algae products: Trade-offs among food carbon footprint, nutrient profiles, health properties, and consumer acceptance-Reference-Cited by-同舟云学术

Effects of processing on the physicochemical characteristics and health benefits of algae products: Trade-offs among food carbon footprint, nutrient profiles, health properties, and consumer acceptance

Published:2024-05 Issue: Volume:147 Page:104375
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Chen Yifan,You Lijun^ORCID,Sun-Waterhouse Dongxiao

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference192 articles.

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3. Bioactive peptides derived from seaweed protein and their health benefits: Antihypertensive, antioxidant, and antidiabetic properties;Admassu;Journal of Food Science,2018

4. Brown macroalgae as valuable food ingredients;Afonso;Antioxidants,2019

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

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