Five types of seaweed screened under high pressure.

Research scientists have managed to increase the shelf life of fresh seaweed by applying high pressure processes.

In their article “Preservation of five edible seaweeds by high pressure processing: effect on microbiota, shelf life, colour, texture and antioxidant capacity”, Ana del Olmo, Antonio Picon and Manuel Nunez, (Algal Research, 49 (2020), 101938) point out solutions for increasing the lifespan of fresh...

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