Impact of pickling and brining on the perceptual and nutritional characteristics of sea lettuce (Ulva fenestrata)

Seaweed is a promising candidate as a healthy, tasty, and sustainable future food in Western cultures, but currently lacks gastronomic applications in these settings. Therefore, this study aimed to refine the green seaweed Ulva fenestrata into sustainable, nutritious, and appealing food products and...

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Detalhes bibliográficos

Principais autores:	Sara Björkman, Jessica Jenemyr, Karin Wendin, Madeleine Jönsson
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Elsevier 2026-06-01
coleção:	Future Foods
Assuntos:	Seaweed Marine macroalgae Preservation techniques Sensory attributes Acid treatment Salt treatment
Acesso em linha:	http://www.sciencedirect.com/science/article/pii/S2666833526000158
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