Article
Recent developments in the application of seaweeds or seaweed extracts as a means for enhancing the safety and quality attributes of foods
2011-10-01
Abstract excerpt
The production of rancid flavors and odors due to oxidative stress in foods can lead to a reduction in the sensory attributes, nutritional quality and food safety. Due to consumer demands, interest has been generated in searching plant products for natural “green” additives. Extracts from macroalgae or seaweeds are rich in polyphenolic compounds which have well documented antioxidant properties. They also have ant...
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Identifiers and source
- Literature Corpus work
- 1591a706-8029-52dc-a131-1cd464f006de
- DOI
- 10.1016/j.ifset.2011.07.004