The Controlled Semi-Solid Fermentation of Seaweeds as a Strategy for Their Stabilization and New Food Applications

For centuries, macroalgae, or seaweeds, have been a significant part of East Asian diets. In Europe, seaweeds are not considered traditional foods, even though they are increasingly popular in Western diets in human food applications. In this study, a biological processing method based on semi-solid...

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Detalles Bibliográficos
Autores principales: Maiorano, Gabriele, Ramires, Francesca Anna, Durante, Miriana, Palamà, Ilaria Elena, Blando, Federica, De Rinaldis, Gianluca, Perbellini, Ezio, Patruno, Valeria, Gadaleta Caldarola, Carlo, Vitucci, Santa, Mita, Giovanni, Bleve, Gianluca
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9497830/
https://www.ncbi.nlm.nih.gov/pubmed/36140940
http://dx.doi.org/10.3390/foods11182811

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9497830/
https://www.ncbi.nlm.nih.gov/pubmed/36140940
http://dx.doi.org/10.3390/foods11182811

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