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Eva Nordberg Karlsson

Lund University

Box 117

Lund, SC S221 00

Sweden

SCHOLARLY PAPERS

2

DOWNLOADS

149

TOTAL CITATIONS

0

Scholarly Papers (2)

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1.

Submerged and Solid-State Fermentation of the Brown Seaweed Alaria esculenta by Lactiplantibacillus plantarum and Effects on Nutritional quality

Number of pages: 66 Posted: 28 Aug 2025
Supansa Westman, Thamani Freedom Gondo, Madeleine Jönsson, Maren Saether, Jon Funderud, Wender Bredie, Lilia Ahrne, Olof Böök, Dragana Stanojevic, Anne Elsser-Gravesen, Charlotta Turner and Eva Nordberg Karlsson
Lund University, Lund University, Lund University, affiliation not provided to SSRN, affiliation not provided to SSRN, Deakin University, University of Copenhagen, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Lund University and Lund University
Downloads 119 (613,149)

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Phenolic content, Antioxidants, Protein, Preservation, Organic acids, Submerged fermentation, Solid-state fermentation.

2.

Sensory and Physical Characterization of Cream Cheese and Baobab Spreads Containing Seaweed (Alaria Esculenta) and Effect of Lab Fermentation on Consumer Acceptance

Number of pages: 33 Posted: 15 Jul 2025
Aikaterina Vasileiou, Astrid Lowies Mølgaard Jensen, Supansa Y. Westman, Dragana Stanojevic, Eva Nordberg Karlsson, Maren Sæther, Lilia Ahrne and Wender Bredie
University of Copenhagen, University of Copenhagen, Lund University, affiliation not provided to SSRN, Lund University, affiliation not provided to SSRN, University of Copenhagen and Deakin University
Downloads 30 (1,318,317)

Abstract:

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Alaria esculenta, seaweed fermentation, sensory properties, physical properties, consumer acceptance