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

Spaghetti de mer
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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Transformation and stabilisation
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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
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What about the digestibility of seaweed in farmed poultry?
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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

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