menu
S'abonner

Which drying process for what nutritional quality of macro and microalgae?

Nicolas1
Different drying technologies exist, including sun-drying, freeze-drying or oven-drying… Sensalg has reviewed several studies in order to highlight the impact of processes on the nutritional quality of food products.

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 have consequences on their nutritional qualities and antioxidant properties.

Various studies have been performed on brown algae ...

This page is reserved for Sensalg' subscribers

and requires a connection to read.

 

Autres articles

Par les experts Sensalg'

Transformation and stabilisation
Sensory qualities / flavour
Nutritional values
Culinary properties
Harvesting and culture
Subscriber
Seaweed deep-freezing: impacts of the processes
Seaweed deep-freezing: impacts of the processes
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 be more suitable than others. Three different processes (Forced Air Freezing, Fluidized Bed Freezing and Cryogenic Flash-Freezing) were tested on different varieties of seaweed and halophyte plants, with contrasting results.
Deep-freezing as a method of seaweed preservation
Deep-freezing as a method of seaweed preservation
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 consumers in the same manner as for frozen vegetables or aromatic herbs. To learn more about this method of preparation combining quality and convenience of use, three different deep-freezing processes
High pressure processing (HPP) for the preservation of seaweed
High pressure processing (HPP) for the preservation of seaweed
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 Salicornia (or sea asparagus). General information Pascalisation is a technique that subjects food products to very high pressures, around 6000 bars, six times the pressure exerted in the depths of
New solutions for the preservation of seaweed?
New solutions for the preservation of seaweed?
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 advantages of this process include the decrease in bacterial flora, unchanged levels of vitamins and hardly any change in colour and taste. It could therefore constitute an alternative to thermal

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