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...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Prif Awduron: Shan Jiang, Meiqi Yu, Yingzhen Wang, Wei Yin, Pengfei Jiang, Bixiang Qiu, Hang Qi
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: MDPI AG 2022-04-01
Cyfres:Foods
Pynciau:
<i>U. pinnatifida</i>
traditional cooking methods
quality characteristics
color
texture
bioactive nutrients
Mynediad Ar-lein:https://www.mdpi.com/2304-8158/11/8/1078
Tagiau: Ychwanegu Tag
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