Different deep-freezing processes commonly used in the food industry can be applied to seaweed. However, depending on the variety, some processes have been found to […]
There is currently hardly any frozen seaweed on the market. However, this stabilization method on chopped seaweed could facilitate their use by food processors and […]
As part of the Sensalg collaborative project, high pressure processing (HPP), also called Pascalisation, was tested on various types of seaweed as well as on […]
Pascalisation is a technique that subjects food products to very high pressures, around 6000 bars, in order to improve the quality of their preservation. The […]
Drying is a commonly used process for the stabilization of algae (macro- or microalgae) and is particularly adapted to industrial activities. However, this process can […]
Drying is an ancestral process which is traditionally applied in many countries for stabilising algae biomass. Drying is most commonly done in the sun. Many […]
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