Reducing the High Iodine Content of <i>Saccharina latissima</i> and Improving the Profile of Other Valuable Compounds by Water Blanching
<i>Saccharina latissima</i> contains high amounts of iodine in comparison to other seaweeds. The present study aimed to decrease the iodine content of <i>S. latissima</i> (sugar kelp) by water blanching and freezing to avoid an excess intake of iodine by consumption of sugar kelp. Various blanching...
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| Autors principals: | , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2020-05-01
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| Col·lecció: | Foods |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2304-8158/9/5/569 |
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