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

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 ...

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