Exploration of high-pressure processing (HPP) for preservation of the Swedish grown brown macroalgae Saccharina latissima Madeleine Jnsson 1 , Leila Allahgholi 1 , Marilyn Rayner 2 and

Exploration of high-pressure processing (HPP) for preservation of the Swedish grown brown macroalgae Saccharina latissima Madeleine Jönsson  1 *, Leila Allahgholi 1 , Marilyn Rayner 2 and Eva Nordberg Karlsson  1 1 Department of Chemistry, Biotechnology, Lund University, Lund, Sweden, 2 Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden Introducing seaweed to new food markets entails new challenges concerning efficient preservation. Hence, this study...