Sensory and consumer aspects of sea lettuce (Ulva fenestrata): impact of harvest time, cultivation conditions and protein level

Keyphrases

• Protein Level 100%
• Seaweed 100%
• Harvest Time 100%
• Sea Lettuce 100%
• Ulva Fenestrata 100%
• Cultivation Conditions 100%
• Protein Content 60%
• Sensory Quality 40%
• Fenestrata 40%
• Process Water 40%
• Whole Blades 40%
• Bitter 20%
• Umami 20%
• Seawater 20%
• Grass 20%
• Consumer Attitudes 20%
• Sensory Analysis 20%
• Bitterness 20%
• Sensory Panel 20%
• Emulsion 20%
• Color Intensity 20%
• Land-based 20%
• Future Food 20%
• Crispy Texture 20%
• Green Color 20%
• Content Quality 20%
• Vegan 20%
• Fishing Industry 20%
• Green Seaweed 20%
• Harvest Conditions 20%
• Tank Cultivation 20%

Food Science

• Protein Content 100%
• Sensory Quality 66%
• Bitter Taste 66%
• Umami 33%
• Sensory Panel 33%
• Edible Seaweed 33%
• Sensory Analysis 33%
• Sensation of Taste 33%
• Table Salt 33%
• Vegan 33%

Agricultural and Biological Sciences

• Tanks 100%
• Sea Lettuce 100%
• Focus Group 33%
• Bitterness 33%
• Umami 33%
• Table Salt 33%
• Edible Seaweed 33%