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“Why eat algae?” by Hélène Marfaing

Manger algues
Nowadays, algae appear to be part of the super Food category. But what is it exactly? What is the exact composition of fresh seaweed? And what are the main nutritional benefits in a reasonable serving of seaweed?

The nutritional value of algae and their interest in a healthy diet is explained by the environment in which they grow: a marine environment rich in minerals, stressful environmental conditions varying between high tide and low tide which induce the production of fibres with original structures and...

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Seaweed deep-freezing: impacts of the processes
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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?
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