将海藻用于食品生产和应用：Kappaphycus Alvarezii 综述

IF 1.3 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY Journal of Aquatic Food Product Technology Pub Date : 2024-07-24 DOI:10.1080/10498850.2024.2381011

Hasmadi Mamat, Ahmad Hazim Abdul Aziz, Mohd Khairi Zainol, Wolyna Pindi, Norazlina Mohammad Ridhwan, Rovina Kobun, Nicky Rahmana Putra

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引用次数: 0

摘要

本综述探讨了阿尔瓦雷茨蘑菇在烘焙、肉类、零食、果酱和益生元等各种食品应用中的多功能性。阿尔瓦雷茨蘑菇富含维生素、矿物质、抗氧化剂和生物活性物质...

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Utilizing Seaweeds for Food Production and Applications: A Comprehensive Review of Kappaphycus Alvarezii

This review explores the versatility of K. alvarezii in various food applications, including bakery, meat, snacks, jams, and prebiotics. Abundant in vitamins, minerals, antioxidants, and bioactives...

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来源期刊

Journal of Aquatic Food Product Technology 农林科学-食品科技

CiteScore

3.50

自引率

6.20%

发文量

审稿时长

7 months

期刊介绍： The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to: -harvesting and handling practices- processing with traditional and new technologies- refrigeration and freezing- packaging and storage- safety and traceability- byproduct utilization- consumer attitudes toward aquatic food. The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.