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What is Nutritional Impact of Drying Fucus vesiculosus about?
This research investigates the effects of different drying methods on the nutritional composition and phenolic compounds of the brown macroalga Fucus vesiculosus. The study finds that low-temperature oven drying preserves nutrients and polyphenols better than higher temperatures, with freeze-drying showing the highest retention of fatty acids. The results highlight the importance of selecting appropriate drying methods to maintain the nutritional quality of macroalgae for food and feed applications.
- Author
- Silvia Official
- Language
- EN