Papers mentioning kelp or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The fishy odor of salted kelp, mainly derived from halogenated hydrocarbons, sulfur-containing compounds, and free fatty acids, limits its sensory quality and market value. This st... Read full abstract on PubMed →
Seaweed is a sustainable ingredient that has been suggested to improve the nutritional aspects as well as the sensory properties of different food products. The objective of this s... Read full abstract on PubMed →
<i>Gracilariopsis lemaneiformis</i> is an important edible marine alga, currently recognized as the second most productive seaweed in China. In this study, the flavor and nutrition... Read full abstract on PubMed →
Pig large intestines (PLIs) are usually processed into various dishes for consumption through cooking methods such as stir frying, stewing, and braising, which are difficult for ma... Read full abstract on PubMed →
Feed terrestrial components can induce intestinal stress in fish, affecting their overall health and growth. Recent studies suggest that seaweed products may improve fish intestina... Read full abstract on PubMed →
To assess the level of oxidative stress, expression of immune-related genes, histomorphology, and changes in the intestinal tract of hybrid snakeheads(Channa maculata ♀ × Channa ar... Read full abstract on PubMed →
This study employs sensory evaluation, headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), and headspace solid-phase microextraction gas chromatography-mass spectro... Read full abstract on PubMed →
Habitat associations can be critical predictors of larger-scale organism distributions and range shifts. Here the authors consider how a critical habitat, kelp (Ecklonia radiata) a... Read full abstract on PubMed →
Macroalgae are a rich source of dietary fibre, protein, lipids and bioactives. However, more research is needed to understand how processing methods impact macroalgae techno-functi... Read full abstract on PubMed →
Predator recovery often leads to ecosystem change that can trigger conflicts with more recently established human activities. In the eastern North Pacific, recovering sea otters ar... Read full abstract on PubMed →
peer-reviewedSeaweeds are widely distributed throughout the world. Many seaweeds are of commercial importance with some consumed directly or used as an ingredient as they have func... Read full abstract on PubMed →
Green algae are of great economic importance. Seaweed is consumed fresh or as seasoning in Japan. The commercial value is determined by quality, color, and flavor and is also stron... Read full abstract on PubMed →
The effect of Coriolus versicolor extract supplemented diets on innate immune response and disease resistance in kelp grouper, Epinephelus bruneus against Listonella anguillarum, i... Read full abstract on PubMed →
The immunomodulatory effect of Siegesbeckia glabrescens extract-supplementation diets on innate immune response and disease resistance of kelp grouper, Epinephelus bruneus against... Read full abstract on PubMed →
Feeding kelp grouper, Epinephelus bruneus (26.1 ± 1.4), with 0%, 0.1%, 1.0%, and 2.0% Kalopanax pictus extract-supplementation diets, for 30 days reduced mortality on being challen... Read full abstract on PubMed →
The present study investigated the effect of Eriobotrya japonica extracts at 0%, 0.1%, 1.0%, and 2.0% doses supplementation with feed on non-specific immune response, hematological... Read full abstract on PubMed →
The effect of diet supplemented with Phellinus linteus fed for 30 days was investigated in grouper Epinephelus bruneus challenged with Vibrio anguillarum, Vibrio harveyi, Vibrio al... Read full abstract on PubMed →
The effect of Lactobacillus sakei BK19 (10(8) cells g(-1)) supplemented diet fed to kelp grouper, Epinephelus bruneus against streptococcosis caused by Streptococcus iniae and Stre... Read full abstract on PubMed →
The aim of this study was to evaluate the influence of lactic acid bacteria (LAB) strains (Lactiplantibacillus plantarum No.122 and Lacticaseibacillus casei No.210) and milling pro... Read full abstract on PubMed →
As the main consumed meat of Chinese residents, pork has a unique flavor, but the internal volatile organic compounds that cause the flavor differences between pork muscles are not... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.