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Kumar SK, Ganesan K, Rao SVP (2015) Seasonal variation in nutritional composition of
Kappaphycus alvarezii (Doty) Doty—an edible seaweed. J Food Sci Technol 52(5):2751–2760
Li T, Xu J, Wu H, Jiang P, Chen Z, Xiang W (2019) Growth and biochemical composition of
Porphyridium purpureum SCS-02 under different nitrogen concentrations. Mar Drugs 17(124):1–
16
Lucas BF, de Morais MG, Santos TD, Costa JAV (2018) Spirulina for snack enrichment: nutritional,
physical and sensory evaluations. LWT Food Sci Technol 90:270–276
Marrion O, Schwertz A, Fleurence J, Gueant JL, Villaume C (2003) Improvement of the digestibility
of the proteins of the red alga Palmaria palmata by physical processes and fermentation. Mol
Nutr Food Res 47:339–344
Mason T, Paniwnyk L, Lorimer J (1996) The uses of ultrasound in food technology. Ultrason
Sonochem 3:S253–S260
Montgomery J, Allen V, Pond K, Miller M, Wester D, Brown C, Evans R, Bagley C, Ivy R, Fontenot
J (2001) Tasco-Forage: IV. Influence of a seaweed extract applied to tall fescue pastures on sensory
characteristics, shelf-life, and vitamin E status in feedlot-finished steers. J Anim Sci 79:884–894
Müller-Feuga A (2013) Microalgae for aquaculture: the current global situation and future trends. In:
Richmond A, Hu Q (eds) Handbook of microalgal culture: applied phycology and biotechnology,
2nd edn. Wiley, Oxford, UK, pp 352–364
O’Brien E, Brooks BR, Thirumalai D (2012) Effects of pH on proteins: predictions for ensemble
and single molecule pulling experiments. J Am Chem Soc 134(2):979–987
Paiva LS, Lima EMC, Neto AI, Baptista J (2016) Isolation and characterization of angiotensin
I-converting enzyme (ACE) inhibitory peptides from Ulva rigida C. Agardh protein hydrolysate.
J Funct Foods 26:65–76
Pulz O, Gross W (2004) Valuable products from biotechnology of microalgae. Appl Microbiol
Biotechnol 65:635–648
Sabirin F, Soo KK, Ziau HS, Kuen LS (2016) Antihypertensive effects of edible brown seaweeds
in rats. Int J Adv Appl Sci 3:103–109
Safi C, Olivieri G, Campos RP, Engelen-Smit N, Mulder WJ, van den Broek LAM, Sijtsma L (2017)
Biorefinery of microalgal soluble proteins by sequential processing and membrane filtration.
Bioresour Technol 225:151–158
Saito M, Hagino H (2005) Antihypertensive effect of oligopeptides derived from nori (Porphyra
yezoensis) and Ala-Lys-Tyr-Ser-Tyr in rats. J Jpn Soc Nutr Food Sci 58:177–184
Saito M, Kawai M, Hagino H, Okada J, Yamamoto K, Hayashida M, Ikeda T (2002) Antihypertensive effect of Nori-peptides derived from red alga Porphyra yezoensis in hypertensive patients.
Am J Hypertens 15:210A
Saker K, Allen V, Fontenot J, Bagley C, Ivy R, Evans R, Wester D (2001) Tasco-Forage: II. Monocyte
immune cell response and performance of beef steers grazing tall fescue treated with a seaweed
extract. J Anim Sci 79:1022–1031
Sankaran R, Manickam S, Yap YJ, Ling TC, Chang JS, Show PL (2018) Extraction of proteins from
microalgae using integrated method of sugaring-out assisted liquid biphasic flotation (LBF) and
ultrasound. Ultrason Sonochem 48:231–239
Seca AML, Pinto DCGA (2018) Overview on the antihypertensive and anti obesity effects of
secondary metabolites from seaweeds. Mar Drugs 16(237):1–18
Sekar S, Chandramohan M (2008) Phycobiliproteins as a commodity: trends in applied research,
patents and commercialization. J Appl Phycol 20:113–136
Silva FVM, Sulaiman A (2019) Polyphenoloxidase in fruit and vegetables: inactivation by thermal and non-thermal processes. In: Encyclopedia of food chemistry. Reference module in food
science, pp 287–301. https://doi.org/10.1016/B978-0-08-100596-5.21636-3
Singh RS, Thakur SR, Bansal P (2015) Algal lectins as promising biomolecules for biomedical
research. Crit Rev Microbiol 1(1):77–88
Singh RS, Walia AK, Khattar JS, Singh DP, Kennedy JF (2017) Cyanobacterial lectins characteristics
and their role as antiviral agents. Int J Biol Macromol 102:475–496
231
Kumar SK, Ganesan K, Rao SVP (2015) Seasonal variation in nutritional composition of
Kappaphycus alvarezii (Doty) Doty—an edible seaweed. J Food Sci Technol 52(5):2751–2760
Li T, Xu J, Wu H, Jiang P, Chen Z, Xiang W (2019) Growth and biochemical composition of
Porphyridium purpureum SCS-02 under different nitrogen concentrations. Mar Drugs 17(124):1–
16
Lucas BF, de Morais MG, Santos TD, Costa JAV (2018) Spirulina for snack enrichment: nutritional,
physical and sensory evaluations. LWT Food Sci Technol 90:270–276
Marrion O, Schwertz A, Fleurence J, Gueant JL, Villaume C (2003) Improvement of the digestibility
of the proteins of the red alga Palmaria palmata by physical processes and fermentation. Mol
Nutr Food Res 47:339–344
Mason T, Paniwnyk L, Lorimer J (1996) The uses of ultrasound in food technology. Ultrason
Sonochem 3:S253–S260
Montgomery J, Allen V, Pond K, Miller M, Wester D, Brown C, Evans R, Bagley C, Ivy R, Fontenot
J (2001) Tasco-Forage: IV. Influence of a seaweed extract applied to tall fescue pastures on sensory
characteristics, shelf-life, and vitamin E status in feedlot-finished steers. J Anim Sci 79:884–894
Müller-Feuga A (2013) Microalgae for aquaculture: the current global situation and future trends. In:
Richmond A, Hu Q (eds) Handbook of microalgal culture: applied phycology and biotechnology,
2nd edn. Wiley, Oxford, UK, pp 352–364
O’Brien E, Brooks BR, Thirumalai D (2012) Effects of pH on proteins: predictions for ensemble
and single molecule pulling experiments. J Am Chem Soc 134(2):979–987
Paiva LS, Lima EMC, Neto AI, Baptista J (2016) Isolation and characterization of angiotensin
I-converting enzyme (ACE) inhibitory peptides from Ulva rigida C. Agardh protein hydrolysate.
J Funct Foods 26:65–76
Pulz O, Gross W (2004) Valuable products from biotechnology of microalgae. Appl Microbiol
Biotechnol 65:635–648
Sabirin F, Soo KK, Ziau HS, Kuen LS (2016) Antihypertensive effects of edible brown seaweeds
in rats. Int J Adv Appl Sci 3:103–109
Safi C, Olivieri G, Campos RP, Engelen-Smit N, Mulder WJ, van den Broek LAM, Sijtsma L (2017)
Biorefinery of microalgal soluble proteins by sequential processing and membrane filtration.
Bioresour Technol 225:151–158
Saito M, Hagino H (2005) Antihypertensive effect of oligopeptides derived from nori (Porphyra
yezoensis) and Ala-Lys-Tyr-Ser-Tyr in rats. J Jpn Soc Nutr Food Sci 58:177–184
Saito M, Kawai M, Hagino H, Okada J, Yamamoto K, Hayashida M, Ikeda T (2002) Antihypertensive effect of Nori-peptides derived from red alga Porphyra yezoensis in hypertensive patients.
Am J Hypertens 15:210A
Saker K, Allen V, Fontenot J, Bagley C, Ivy R, Evans R, Wester D (2001) Tasco-Forage: II. Monocyte
immune cell response and performance of beef steers grazing tall fescue treated with a seaweed
extract. J Anim Sci 79:1022–1031
Sankaran R, Manickam S, Yap YJ, Ling TC, Chang JS, Show PL (2018) Extraction of proteins from
microalgae using integrated method of sugaring-out assisted liquid biphasic flotation (LBF) and
ultrasound. Ultrason Sonochem 48:231–239
Seca AML, Pinto DCGA (2018) Overview on the antihypertensive and anti obesity effects of
secondary metabolites from seaweeds. Mar Drugs 16(237):1–18
Sekar S, Chandramohan M (2008) Phycobiliproteins as a commodity: trends in applied research,
patents and commercialization. J Appl Phycol 20:113–136
Silva FVM, Sulaiman A (2019) Polyphenoloxidase in fruit and vegetables: inactivation by thermal and non-thermal processes. In: Encyclopedia of food chemistry. Reference module in food
science, pp 287–301. https://doi.org/10.1016/B978-0-08-100596-5.21636-3
Singh RS, Thakur SR, Bansal P (2015) Algal lectins as promising biomolecules for biomedical
research. Crit Rev Microbiol 1(1):77–88
Singh RS, Walia AK, Khattar JS, Singh DP, Kennedy JF (2017) Cyanobacterial lectins characteristics
and their role as antiviral agents. Int J Biol Macromol 102:475–496