Traditional Cooking Methods Affect Color, Texture and Bioactive Nutrients of <i>Undaria pinnatifida</i>

<i>Undaria pinnatifida</i> (<i>U. pinnatifida</i>) is an edible brown seaweed with high health value. The objective of this study was to evaluate the effect of traditional cooking methods (i.e., blanching, steaming, boiling and baking) on the color, texture and bioactive nutr...

Full beskrivning

Sparad:
Bibliografiska uppgifter
Huvudupphovsmän: Shan Jiang, Meiqi Yu, Yingzhen Wang, Wei Yin, Pengfei Jiang, Bixiang Qiu, Hang Qi
Materialtyp: Artigo
Språk:Inglês
Publicerad: MDPI AG 2022-04-01
Serie:Foods
Ämnen:
<i>U. pinnatifida</i>
traditional cooking methods
quality characteristics
color
texture
bioactive nutrients
Länkar:https://www.mdpi.com/2304-8158/11/8/1078
Taggar: Lägg till en tagg
Inga taggar, Lägg till första taggen!

Liknande verk