From raw seaweed to processed seaweed, influence of preservation processes on the characteristics of sea spaghetti

L’algue alimentaire qui arrive dans nos assiettes est un produit transformé qui a subi des traitements entre sa récolte et sa mise sur le marché. Mais quels sont les impacts de ces transformations sur la couleur, la texture et le goût du haricot de mer ?

We shall here present the influence of different treatment processes (blanching, pasteurization, deep freezing, brining and dehydration) on the physicochemical parameters (Aw, pH, texture, colour), but also sensory, nutritional and culinary characteristics of the edible algae Himanthalia elongata o...

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