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Items: 4

1.
Bridging the gap between sustainability and profitability: unveiling the untapped potential of sea cucumber viscera
Muhammad Fatratullah Muhsin, Yushinta Fujaya, Andi Aliah Hidayani, Hanafiah Fazhan, Wan Adibah Wan Mahari, Su Shiung Lam, Alexander Chong Shu-Chien, Youji Wang, Nor Afiqah-Aleng, Nita Rukminasari, Khor Waiho
PeerJ. 2023; 11: e16252. Published online 2023 Oct 11. doi: 10.7717/peerj.16252
PMCID:
PMC10576502
AbstractArticlePDF–14M
2.
High-Value Components and Bioactives from Sea Cucumbers for Functional Foods—A Review
Sara Bordbar, Farooq Anwar, Nazamid Saari
Mar Drugs. 2011; 9(10): 1761–1805. Published online 2011 Oct 10. doi: 10.3390/md9101761
PMCID:
PMC3210605
AbstractArticlePDF–548K
3.
Morphometrics and processing yield of Cucumaria frondosa (Holothuroidea) from the St. Lawrence Estuary, Canada
Catherine M. Couillard, Domynick Maltais, Rénald Belley
PLoS One. 2021; 16(1): e0245238. Published online 2021 Jan 22. doi: 10.1371/journal.pone.0245238
PMCID:
PMC7822298
AbstractArticlePDF–1.8M
4.
Ready-to-prepare soup mix enriched with sea cucumbers: production, sensory attributes and nutritional composition
G. Nishanthan, I. Wickramasinghe, S. B. Navaratne, D. C. T. Dissanayake
J Food Sci Technol. 2021 Jun; 58(6): 2078–2088. Published online 2020 Aug 18. doi: 10.1007/s13197-020-04716-8
PMCID:
PMC8076401
AbstractArticlePDF–389K

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