Search results for " Seaweeds"
showing 5 items of 5 documents
The Stagnone of Marsala lagoon
2009
The Stagnone of Marsala is an oligotrophic lagoon situated on the western coast of Sicily. The area has been under study since the mid-nineteenth century. Research has focused on its physiographic, chemical-physical, biological, ecological features and, particularly, on submerged vegetation. Its main biotic component, a meadow of Posidonia oceanica, is distributed among peculiar reef formations inside and outside the lagoon, which are extremely interesting from an ecological and environmental point of view. The seagrass grows near to its thermal and salinity tolerance level in the inner lagoon, where it is partially replaced by Cymodocea nodosa and Caulerpa prolifera meadows. Algal assembla…
Proximate Composition and Nutritional Value of Three Macroalgae: Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata
2017
Proximate composition (moisture, protein, lipid and ash content) and nutritional value (fatty acid, amino acid and mineral profile) of three macroalgae (Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcate) were studied. Chemical composition was significantly (p < 0.001) different among the three seaweeds. In this regard, the B. bifurcata presented the highest fat content (6.54% of dry matter); whereas, F. vesiculosus showed the highest protein level (12.99% dry matter). Regarding fatty acid content, the polyunsaturated fatty acids (PUFAs) were the most abundant followed by saturated fatty acids (SFAs) and monounsaturated fatty acids (MUFAs). On the other hand, the three seawe…
Influence of the addition of different origin sources of protein on meat products sensory acceptance
2019
The effect of the addition of different protein sources on the sensory properties of meat products was evaluated. Pork liver pâte, turkey patties, cooked turkey breast, fresh pork sausages, and marinated turkey breast were elaborated with soybean (control), and other protein sources, such as aspea, lentil, bean, Chlorella, Spirulina, and dairy protein. Physicochemical parameters (pH, color, and hardness), taste profile, acceptance, and preference were assessed. The incorporation of different protein sources in meat products modified the sensorial characteristics, which differentially influenced the acceptance of panelists, generating panelist groups with different preference profiles. Meat …
Innovative alternative technologies to extract carotenoids from microalgae and seaweeds
2016
Marine microalgae and seaweeds (microalgae) represent a sustainable source of various bioactive natural carotenoids, including β-carotene, lutein, astaxanthin, zeaxanthin, violaxanthin and fucoxanthin. Recently, the large-scale production of carotenoids from algal sources has gained significant interest with respect to commercial and industrial applications for health, nutrition, and cosmetic applications. Although conventional processing technologies, based on solvent extraction, offer a simple approach to isolating carotenoids, they suffer several, inherent limitations, including low efficiency (extraction yield), selectivity (purity), high solvent consumption, and long treatment times, w…
Guida all'identificazione delle Cistoseire (Area Marina Protetta "Capo Gallo-Isola delle Femmine")
2009
Questa guida naturalistica, finalizzata alla identificazione delle specie di Cistoseire presenti nell’A.M.P. di Capo Gallo - Isola delle Femmine, è un utile strumento sia per i gestori dell’area protetta sia per i visitatori subacquei che desiderano conoscere queste specie che formano il paesaggio sommerso nel piano infralitorale ed in parte anche nel piano circalitorale. Molte delle specie, descritte in maniera semplice ed efficace, ma ben determinate, sono inserite nelle liste delle specie protette di diverse Convenzioni internazionali ed in particolare nella Convenzione di Barcellona. Pertanto la guida è anche un utile strumento per conoscere queste specie ai fini di una gestione che ne …