15. Source, Extraction, Characterization, and Applications of Novel Antioxidants from Seaweed

With this series of episodes, we jumped into the field of Reviews with a topic which has been increasing its relevance during the last years: Seaweed. Side by side, we realised that sometimes a single scientific publication was too much for a single podcast of Science Audio Articles. In the past, we split some of them sharing the methods section separately from the rest of the episode, but the next logical step was to face long reviews also. To make it easier for everyone, listeners and creators, we decided to share this one in three parts, but we feel this dynamic is here to stay. 

On the other hand, this is the very first article we started working with. In these old times, we just started doing our work with the hearth and maybe we took a too huge paper for that, so unfortunately, this episode never came out of the drawer, until now. We have taken off the dirt and we have done this work again from the heart and with the head also. The only unanswered question we have is why did we start with seaweed. We only hope you like the topic and the result.



Anchor / Google Podcasts / iVoox / Spotify & much more

SPANISH AUDIO


(1/3)



Anchor / Google Podcasts / iVoox / Spotify & much more

SPANISH AUDIO

(2/3)



Anchor / Google Podcasts / iVoox / Spotify & much more

SPANISH AUDIO

(3/3)



Published in Annual Review of Food Science and Technology on 15th January 2019


Charlotte Jacobsen, Ann-Dorit M. Sørensen, Susan L. Holdt, Casimir C. Akoh, and Ditte B. Hermund


DOI: https://doi.org/10.1146/annurev-food-032818-121401 

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