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...

Cijeli opis

Spremljeno u:
Bibliografski detalji
Glavni autori: Shan Jiang, Meiqi Yu, Yingzhen Wang, Wei Yin, Pengfei Jiang, Bixiang Qiu, Hang Qi
Format: Artigo
Jezik:Inglês
Izdano: MDPI AG 2022-04-01
Serija:Foods
Teme:
<i>U. pinnatifida</i>
traditional cooking methods
quality characteristics
color
texture
bioactive nutrients
Online pristup:https://www.mdpi.com/2304-8158/11/8/1078
Oznake: Dodaj oznaku
Bez oznaka, Budi prvi tko označuje ovaj zapis!

Similar Items