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...

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Hlavní autoři: Shan Jiang, Meiqi Yu, Yingzhen Wang, Wei Yin, Pengfei Jiang, Bixiang Qiu, Hang Qi
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI AG 2022-04-01
Edice:Foods
Témata:
<i>U. pinnatifida</i>
traditional cooking methods
quality characteristics
color
texture
bioactive nutrients
On-line přístup:https://www.mdpi.com/2304-8158/11/8/1078
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