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This chapter will make an overview of\nthe seaweed compounds used in the food industry, their use in the formulation of edible\nactive packaging, and how this packaging can become widely available for consumers.&lt;br&gt;<\/jats:p>","DOI":"10.2174\/97898150518721220100200","type":"book-chapter","created":{"date-parts":[[2022,12,16]],"date-time":"2022-12-16T06:34:26Z","timestamp":1671172466000},"page":"406-428","source":"Crossref","is-referenced-by-count":2,"title":["Seaweed in Food Industries: Raw Materials, Processing, Formulations, Packaging"],"prefix":"10.2174","author":[{"given":"Marlene A.","family":"Trindade","sequence":"first","affiliation":[{"name":"University of Aveiro,Department of Biology,Aveiro,Portugal,"}]},{"given":"Cl\u00e1udia","family":"Nunes","sequence":"additional","affiliation":[{"name":"University of Aveiro,Department of Chemistry,Aveiro,Portugal,|University of Aveiro,Department of Chemistry,Aveiro,Portugal,"}]},{"given":"Manuel A.","family":"Coimbra","sequence":"additional","affiliation":[{"name":"University of Aveiro,Department of Chemistry,Aveiro,Portugal,"}]},{"given":"Fernando J.M.","family":"Gon\u00e7alves","sequence":"additional","affiliation":[{"name":"University of Aveiro,Department of Biology,Aveiro,Portugal,3810,|CESAM, University of Aveiro,,Aveiro,Portugal,"}]},{"given":"Jo\u00e3o C.","family":"Marques","sequence":"additional","affiliation":[{"name":"University of Coimbra,Department of Life Sciences,Coimbra,Portugal,"}]},{"given":"Ana M.M.","family":"Gon\u00e7alves","sequence":"additional","affiliation":[{"name":"University of Aveiro,Department of Biology,Aveiro,Portugal,|CESAM, University of Aveiro,,Aveiro,Portugal,|University of Coimbra,Department of Life Sciences,,Coimbra,Portugal,"}]}],"member":"965","reference":[{"key":"ref=1","doi-asserted-by":"publisher","first-page":"195","DOI":"10.1515\/bot-2018-0041","volume":"62","author":"Mouritsen O.G.","year":"2019","unstructured":"Mouritsen O.G.; Rhatigan P.; P\u00e9rez-Llor\u00e9ns J.L.; The rise of seaweed gastronomy: phycogastronomy. 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