Media coverage
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Media coverage
Title How proteins can be extracted from red seaweed sustainably Degree of recognition International Media name/outlet Open Access Government Media type Print Country/Territory United Kingdom Date 30/04/2021 Description Prof Charlotte Jacobsen from the National Food Institute, DTU, explains how proteins can be extracted
from red seaweed sustainably. She also describes how seaweed proteins are used to produce peptides for
potential use as antioxidants and emulsifiers in the food, feed and cosmetics industriesURL https://edition.pagesuite-professional.co.uk/html5/reader/production/default.aspx?pubname=&edid=4bc1adac-723d-4261-a012-f8ebe5f8ad14 Persons Simon Gregersen, Michael Toft Overgaard