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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Autori principali: Shan Jiang, Meiqi Yu, Yingzhen Wang, Wei Yin, Pengfei Jiang, Bixiang Qiu, Hang Qi
Natura: Artigo
Lingua:Inglês
Pubblicazione: MDPI AG 2022-04-01
Serie:Foods
Soggetti:
<i>U. pinnatifida</i>
traditional cooking methods
quality characteristics
color
texture
bioactive nutrients
Accesso online:https://www.mdpi.com/2304-8158/11/8/1078
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