Makroalger som bärare av näringsämnen i en cirkulär livsmedelskedja - innovativa steg mot ett proteinskifte (CirkAlg)

Forskningsprojekt, 2018 – 2023

Deltagare

Samarbetspartners

Finansiering

Relaterade styrkeområden och infrastruktur

Hållbar utveckling

Drivkrafter

Publikationer

Seaweed as a sustainable source of food protein: maximizing seaweed protein content, protein recovery, and nutritional quality

Nutritional and toxicological characteristics of Saccharina latissima, Ulva fenestrata, Ulva intestinalis, and Ulva rigida: a review

Mild blanching prior to pH-shift processing of Saccharina latissima retains protein extraction yields and amino acid levels of extracts while minimizing iodine content

Closed life-cycle aquaculture of sea lettuce (Ulva fenestrata): performance and biochemical profile differ in early developmental stages

Cultivation of seaweeds in food production process waters: Evaluation of growth and crude protein content

Combining pressing and alkaline extraction to increase protein yield from Ulva fenestrata biomass

Effect of storage conditions on lipid oxidation, nutrient loss and colour of dried seaweeds, Porphyra umbilicalis and Ulva fenestrata, subjected to different pretreatments

In vitro digestibility and Caco-2 cell bioavailability of sea lettuce (Ulva fenestrata) proteins extracted using pH-shift processing

Seaweed as food – Attitudes and preferences among Swedish consumers. A pilot study

Mer information

Projektets webbplats

https://www.chalmers.se/sv/projekt/Sidor/M...

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