Danish brown algae could prolong shelf life and improve taste

[Denmark] Danish bladderwrack seaweed contains antioxidants which could prevent fatty acids from becoming “rancid” in food products, a new paper suggests.

 

Photo: Thoughts now need to turn to making cost-effective onshore cultivation of bladderwrack a reality, say the Danish researchers. © iStock/indigojt

View full article at: Danish brown algae could prolong shelf life and improve taste

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