12 research outputs found
Green macroalgae for biomitigation of nutrients, purification of biogas and energy production
Growth of Saccharina and Palmaria compared to chemical and physical parameters in the inner Danish waters
High rate algal biomass production for food, biochemicals and Biofuels: An Indo-Danish collaboration project.
Variation in growth, yield and protein concentration in Saccharina latissima (Laminariales, Phaeophyceae) cultivated with different wave and current exposures in the Faroe Islands
Enzyme-assisted extraction and characterization of protein from red seaweed Palmaria palmata
Biochemical and Nutritional Composition of Industrial Red Seaweed Used in Carrageenan Production
Sorption of fluorescent polystyrene microplastic particles to edible seaweed Fucus vesiculosus
Phytochemical components and amino acid profile of brown seaweed Durvillaea antarctica as affected by air drying temperature
The emerging science of gastrophysics and its application to the algal cuisine
<p>Abstract</p> <p>This paper points to gastrophysics as an emerging scientific discipline that will employ a wide range of the most powerful theoretical, simulational and experimental biophysical techniques to study the empirical world of cooking and gastronomy. Gastrophysics aims to exploit recent advances in the physical sciences to forward the scientific study of food, its raw materials, the effects of processing food and quantitative aspects of the physical basis for food quality, flavour and absorption into the human body. It suggests the use in cooking of a class of raw materials little used in the Western world, the marine macroalgae or seaweeds, as a laboratory for defining, characterizing and shaping the emerging scientific discipline of gastrophysics. In relation to gastronomy, seaweed materials are virtually unexplored scientifically by physical experimentation and theory. The sea is one of the last resorts for humankind to exploit the ability to obtain more food to feed a hungry world, because world fisheries can no longer meet the need for healthy seafood. Hence, seaweeds offer a rich and virtually unexploited source of primary marine foodstuff in the Western world. To explore the full gastronomical potential of this resource, there is a need for fundamental research into the gastrophysics of seaweeds.</p