The growing demand of seafood alternatives is driven by concerns on overfishing, marine pollutants and animal welfare in aquaculture and fisheries. Currently, the availability of non-animal-based seafood flavorings on the market is limited, and animal-based seafood flavorings conflict with vegetarian …

Het onderzoek beantwoord de vraag hoe Van Oord de CO2-uitstoot van leveringen met 20% kan verminderen voor 2030 en welke kosten hiermee gemaakt worden. Het onderzoek van Anika et al (2022) was het meest relevant voor dit onderzoek, dit onderzoek legt de focus op het reduceren van de emissies met 20%. …

Dried Tetraselmis chuii biomass has potential as flavoring agent for the development of plant-based seafood alternatives because of its seafood-like aroma and strong umami taste. Depending on the cultivation conditions, microalgae can adapt their metabolism, resulting in a change in biochemical composition. …

Adding microalgae into food could strongly influence the flavor of the final product which is the key factor for consumer acceptation. To assist food processors in the development of tasteful food products containing microalgae, it is necessary to understand the impact of processing and storage on the …

Per-fluoroalkyl and polyfluoroalkyl substances (PFASs) are persistent organic pollutants and do not degrade in the environment. They contain a carbon-fluorine bond, and these are called organic fluorides. A group of PFASs, which can be extracted from soil samples and be analysed, are called extractable …

Dit onderzoek is gericht op het in kaart brengen van de buiten familiaire bedrijfsovername en alle uitdagingen die hierbij komen kijken.

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 …

Understanding taste is key for optimizing the palatability of seaweeds and other non-animal-based foods rich in protein. The lingual papillae in the mouth hold taste buds with taste receptors for the five gustatory taste qualities. Each taste bud contains three distinct cell types, of which Type II cells …

The aroma and taste of eight different phototrophic microalgae species were investigated and compared with five seaweeds to evaluate their potential as flavor ingredients in plant-based seafood alternatives. To assess their per- formance, commercial seafood flavoring products were used as a reference …

Understanding taste is key for optimizing the palatability of seaweeds and other non-animal-based foods rich in protein. The lingual papillae in the mouth hold taste buds with taste receptors for the five gustatory taste qualities. Each taste bud contains three distinct cell types, of which Type II cells …