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Zocht je misschien: physiology, psychology?

Effect of pH on Rhodomonas salina growth, biochemical composition, and taste, produced in semi‑large scale under sunlight conditions

Christos Latsos (Onderzoeker); Eric Wassenaar (Onderzoeker); Tanja Moerdijk-Poortvliet (Onderzoeker); Bert Coleman (Onderzoeker); Johan Robbens (Onderzoeker); Sandra van Roy (Onderzoeker); Leen Bastiaens (Onderzoeker); Jasper van Houcke (Onderzoeker); Klaas Timmermans (Onderzoeker)

Rhodomonas salina is a microalgal species, belonging to the cryptophytes, and is widely used as aquaculture feed because of its high nutritional profile and phycoerythrin content. This study investigated the effect of pH on the growth, biochemical composition, and taste of R. salina when cultivated on …

2022-04-06Natuur & LandbouwArtikel

Effect of salinity and pH on growth, phycoerythrin, and non‑volatile umami taste active compound concentration of Rhodomonas salina using a D‑optimal design approach

Christos Latsos (Onderzoeker); Georglos Bakratsas (Onderzoeker); Tanja Moerdijk-Poortvliet (Onderzoeker); Jasper van Houcke (Onderzoeker); Klaas Timmermans (Onderzoeker)

The cryptophyte Rhodomonas salina is widely used in aquaculture due to its high nutritional profile. This study aims to investigate the effect of salinity and pH on the growth, phycoerythrin concentrations, and concentrations of non-volatile umami taste active compounds of R. salina, using a design of …

2021-06-16Natuur & LandbouwArtikel

Effects of preservation on protein extraction in four seaweed species

Wijers, T. (Onderzoeker); Hylkema, A. (Lid Lectoraat); Visser, T.A. (Onderzoeker); Timmermans, K.

Using either freshly pulped or preserved seaweed biomass for the extraction of protein can have a great effect on the amount of protein that can be extracted. In this study, the effect of four preservation techniques (frozen, freeze-dried, and air-dried at 40 and 70 °C) on the protein extractability, …

2020-06-29Natuur & LandbouwArtikel

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Effect of pH on Rhodomonas salina growth, biochemical composition, and taste, produced in semi‑large scale under sunlight conditions

Effect of salinity and pH on growth, phycoerythrin, and non‑volatile umami taste active compound concentration of Rhodomonas salina using a D‑optimal design approach

Effects of preservation on protein extraction in four seaweed species

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