Ariane Tremblay

Research professional

Université Laval

Canada

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Ariane Tremblay is a Research Professional at Université Laval in Canada. Her research focuses on the incorporation of edible seaweeds in food products, the utilization of algae as natural flavor sources, and the valorization of cooking waters from American lobster and snow crab for food applications. Through her work, she aims to enhance the physicochemical and sensory properties of various food items.

Articles (4)

Year:

2024

Year:

2021

Year:

2021

Year:

2020

Collaborators (1)

Steve Labrie

Professor

Laval University

CANADA

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Ariane Tremblay

Research Interests

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Articles (4)

Impact of the incorporation of the edible seaweeds <i>Saccharina latissima</i> and <i>Alaria esculenta</i> on the physicochemical, functional and sensory properties of yoghurt

Algae as a Source of Natural Flavors in Innovative Foods

Valorization of American lobster (Homarus americanus) cooking waters: Preparation and characterization of a food ingredient

Valorization of snow crab (<i>Chionoecetes opilio</i>) cooking effluents for food applications

Collaborators (1)

Steve Labrie

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