Improvement of <i>Undaria pinnatifida</i> Sugar-Free Gummy Jellies’ Properties by Phycocyanin Under Ultraviolet (UV) Irradiation

In this study, <i>Undaria pinnatifida</i> (UP) was used as the primary research material, and sugar-free gummy jelly was prepared using ultraviolet (UV) irradiation with phycocyanin. The properties were measured using a texture analyzer, color difference analyzer, low-field nuclear magnetic resonanc...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής

Κύριοι συγγραφείς:	Ying Bai, Yihan Sun, Chenglei Qiu, Wenxin Xiang, Yu Liu, Yujiao Wang, Hang Qi
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	MDPI AG 2024-12-01
Σειρά:	Foods
Θέματα:	<i>Undaria pinnatifida</i> phycocyanin gummy jelly texture characteristics accelerated storage
Διαθέσιμο Online:	https://www.mdpi.com/2304-8158/13/24/3988
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