Publications by authors named "Massimo Milia"
Article Synopsis
- Sea lettuce, a green macroalgae, is gaining attention as a sustainable source of nutrition and protein for food and feed, amid increasing demand for plant-based alternatives.* -
- The review covers the potential of sea lettuce in various industries beyond food, such as biomaterials and biorefineries, along with its nutritional benefits and processing methods.* -
- It highlights the economic feasibility of using sea lettuce in aquafeed and discusses challenges and future research needs in sustainable aquaculture.*
Fourth-range products are those types of fresh fruit and vegetables that are ready for raw consumption or after cooking, and belong to organic or integrated cultivations. These products are subject to mild post-harvesting processing procedures (selection, sorting, husking, cutting, and washing), and are afterwards packaged in packets or closed food plates, with an average shelf life of 5-10 days. Artichokes are stripped of the leaves, stems and outer bracts, and the remaining heads are washed with acidifying solutions.
View Article and Find Full Text PDFand are prokaryotic microalgae commercially marketed as spirulina. The pigments extracted from these algae are widely used for cosmetic and nutraceutical applications. This work aimed to evaluate the influence of three light-emitting lamps (white, orange and blue) on the growth and biomass composition of two strains of (M2 and M2M) and one of .
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