Browsing SINTEF Open by Author "Marfaing, Hélène"
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Biomass soaking treatments to reduce potentially undesirable compounds in the edible seaweeds sugar kelp (Saccharina latissima) and winged kelp (Alaria esculenta) and health risk estimation for human consumption
Stévant, Pierrick Francois Denis; Marfaing, Hélène; Duinker, Arne; Fleurence, Joël; Rustad, Turid; Sandbakken, Ingrid; Chapman, Annelise Sabine (Peer reviewed; Journal article, 2017)Samples of cultivated edible kelps Alaria esculenta and Saccharina latissima were analysed for their cadmium, iodine and inorganic arsenic contents. The inorganic arsenic levels were low in both species but samples of A. ... -
Effects of drying on the nutrient content and physico-chemical and sensory characteristics of the edible kelp Saccharina latissima
Stévant, Pierrick Francois Denis; Indergård, Erlend; Ólafsdóttir, Aðalheiður; Marfaing, Hélène; Larssen, Wenche Merete Emblem; Fleurence, Joël; Roleda, Michael; Rustad, Turid; Slizyte, Rasa; Nordtvedt, Tom Ståle (Journal article; Peer reviewed, 2018-03-23)The effects of convective air-drying at 25, 40, and 70 °C and freeze-drying on the quality of the edible kelp Saccharina latissima to be used for food were investigated. Based on the analysis of the carbohydrate and amino ... -
Iodine content in bulk biomass of wild-harvested and cultivated edible seaweeds: Inherent variations determine species-specific daily allowable consumption
Roleda, Michael; Skjermo, Jorunn; Marfaing, Hélène; Jonsdottir, Rosa; Rebours, Celine; Gietl, Anna; Stengel, Dagmar; Nitschke, Udo (Journal article; Peer reviewed, 2018-07-18)This study represents a large-scale investigation into iodine contents in three commercially important and edible seaweed species from the North Atlantic: the brown algae Saccharina latissima and Alaria esculenta, and the ... -
Variations in polyphenol and heavy metal contents of wild-harvested and cultivated seaweed bulk biomass: Health risk assessment and implication for food applications
Roleda, Michael; Marfaing, Hélène; Desnica, Natasa; Jónsdóttir, Rósa; Skjermo, Jorunn; Rebours, Celine; Nitschke, Udo (Journal article; Peer reviewed, 2018-07-27)Seaweeds are increasingly used in European cuisines due to their nutritional value. Many algal constituents, such as polyphenols, are important antioxidants and thus considered beneficial to humans. However, many seaweed ...