Impact of dry, particle-size fractionation on protein and amino acid content of three seaweed species

Impact of dry, particle-size fractionation on protein and amino acid content of three seaweed species

Market demand for “clean and green” food products is increasing, and so there is growing opportunity for the seaweed aquaculture industry to take a position as a key food producer in this area. In this study, in order to investigate the impact of dry fractionation on seaweed protein qualities, dried...

Full description

Bibliographic Details
Main Authors: Laura E Healy, Xianglu Zhu, Milica Pojic, Mahesha M Poojary, James Curtin, Uma Tiwari, Carl Sullivan, Brijesh K Tiwari
Format: Article
Language:English
Published: Taylor & Francis Group 2022-12-01
Series:International Journal of Food Properties
Subjects:
Seaweed
Particle size
fractionation
True protein
Total protein
Amino acids
Online Access:https://www.tandfonline.com/doi/10.1080/10942912.2022.2120001

Internet

https://www.tandfonline.com/doi/10.1080/10942912.2022.2120001

Similar Items