menu
Subscribe

Atlantic wakame or alaria esculenta

alaria
,
Discover the culinary skills of Atlantic wakame (Alaria esculenta), a brown seaweed that is still quite rare on the French coasts, but has great potential to accompany future culinary innovations.

Alaria esculenta, also known as Atlantic wakame is a Laminaria brown seaweed belonging to the Alariaceae family that can reach up to 2 m in length and 15 cm in width. The stipe is short, fastened by a holdfast, and flexible so that the seaweed lies on the moist substratum at spring tides, avoi...

This page is reserved for Sensalg' subscribers

and requires a connection to read.

 

More articles

By Sensalg' experts

Transformation and stabilisation
Sensory qualities / flavour
Nutritional values
Culinary properties
Harvesting and culture
Food transition
Additional resources
Subscriber
From the side of the plate to a main dish : seaweed finds their way
From the side of the plate to a main dish : seaweed finds their way
Over the last few months there have been several developments: from vegetable meatballs to mixed seaweed/meat steaks, from chefs to distribution centres, people all over the world are working hard to incorporate seaweed in all its forms. Fish analogues, meat substitutes, mixed products - these are the latest innovations we've seen in recent months. In
High Pressures to facilitate protein extraction from spirulina
High Pressures to facilitate protein extraction from spirulina
Spirulina (Arthrospira platensis) is rich in C-phycocyanin (C-pc), a protein-pigment complex with antioxidant, anti-inflammatory, hepatoprotective and anti-carcinogenic properties. This protein requires an extraction phase due to its intracellular location; preferably a cold extraction as high temperatures can alter its functionality. The extraction techniques currently used, such as a succession of freezing and thawing phases, are
What about the digestibility of seaweed in farmed poultry?
What about the digestibility of seaweed in farmed poultry?
©Magda Ehlers Researchers looked at two macroalgae (Caulerpa lentillifera J. Agardh and Ulva rigida C. Agardh), one cyanobacterium (Spirulina) and two microalgae (Coelastrella sp. (KKUP1) and Scenedesmus sp. (KKUP2)) to assess their protein content, amino acid profile and in vitro digestibility, with a view to evaluating their potential as poultry feed. The authors assessed the
Do algae allow pathogenic bacteria to grow?
Do algae allow pathogenic bacteria to grow?
Like all food products, seaweed must be safe and without risk to the consumer. Due to its high content of commensal marine bacteria (naturally present on the surface of the seaweed), seaweed does not appear to be a good medium for the growth of pathogenic bacteria.  These would have to compete with the flora already

Subscribe to our Sensalg' newsletter

CEVA
83 Rue de Pen Lan
22610 Pleubian

©2023 – All rights reserved CEVA : 83 Rue de Pen Lan 22610 Pleubian – Legal – Terms of sales – Privacy Policy

On reste
en contact

Se connecter
Nous contacter

Regards
des
experts

Webinaires :

Mangez
des
algues

Références

Abonnement ou à la carte

Découvrez toute
l'offre Sensalg'

Abonnement

Une adhésion annuelle pour accéder aux services exclusifs : formations en ligne, ateliers pratiques, conseils, réseautage d'affaires... Plus d'infos

A la carte

Des produits à la carte, sans engagement : modules formation, mise en avant produit, conseil d'expert, atelier pratique... Plus d'infos

small_c_popup-sensalg

remise à zéro

Purge les infos de segments du mail

Keep
contact

Connect
Contact us

Your
scientific
resources

Your
sensalg’

Our
ecosystem

SUBSCRIPTION

Subscribe to obtain all the information

Freemium

A free account to obtain the latest scientific data and numerous innovation areas. More info

Premium

An annual membership to access exclusive services: online training, practical workshops, consultancy, business networking… More info