Blanching of Two Commercial Norwegian Brown Algae for Reduction of Iodine and Other Compounds of Importance for Food Safety and Quality

Two commercially utilized kelp species, winged kelp (<i>Alaria esculenta</i>) and sugar kelp (<i>Saccharina latissima</i>), can accumulate high amounts of iodine and thereby pose a health concern if consumed in excess. Water blanching is used industrially to reduce the iodine content. This study aim...

Whakaahuatanga katoa

Ngā taipitopito rārangi puna kōrero

Ngā kaituhi matua:	Maria Stavnes Sletta, Cecilie Bay Wirenfeldt, Maren Sæther, Øystein Arlov, Petra Ložnjak Švarc, Synnøve Strand Jacobsen, Finn Lillelund Aachmann, Håvard Sletta, Susan Løvstad Holdt, Inga Marie Aasen, Turid Rustad
Hōputu:	Artigo
Reo:	Inglês
I whakaputaina:	MDPI AG 2025-12-01
Rangatū:	Foods
Ngā marau:	seaweed <i>Saccharina latissima</i> <i>Alaria esculenta</i> nutrient retention chemical composition minerals
Urunga tuihono:	https://www.mdpi.com/2304-8158/14/23/4113
Ngā Tūtohu:	Tāpirihia he Tūtohu Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!