Sea cucumbers are a group of economically important invertebrate marine animals that
have been widely used as tonic foods in Asia countries. Various bioactive compounds in sea …

Sulfated polysaccharide (SP) from sea cucumber possesses unique structure with a wide
range of biological activities and health benefits. Many SPs from sea cucumbers have been …

Background Archaea are one of the least-studied members of the gut-dwelling
autochthonous microbiota. Few studies have reported the dominance of methanogens in the …

With the concern of the strong fishy odor of sea cucumber intestinal peptides, the
deodorization potential of V-type starch with a flexible cavity was investigated. By gas …

The flavor fingerprint of sea cucumbers was developed and volatile compounds were
investigated by HS-GC-IMS. A total of 73 typical target compounds were identified. The …

Quality parameters and storage stability were evaluated through biochemical, textural, and
microbial analyses of the Norwegian red sea cucumber Parastichopus tremulus at two …

The effect of commercial processing methods on the nutritional value of ready‐to‐eat (RTE)
sea cucumber Apostichopus japonicas was examined in this study. RTE sea cucumber …

With the constant quest for new sources of superfoods to supplement the largely nutrient
deficient diet of the modern society, sea cucumbers are gaining increasing popularity. Three …

To improve the ease of eating sea cucumbers, we investigated the impact of puffing
temperature (190° C-250° C) and time (1–5 min) on their quality and flavor. As temperature …

Hot water pretreatment of sea cucumbers potentially changes nutritional benefits. This study
aimed to quantify hot water pretreatment-induced changes in metabolite profiles of sea …