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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Main Authors: Shan Jiang, Meiqi Yu, Yingzhen Wang, Wei Yin, Pengfei Jiang, Bixiang Qiu, Hang Qi
格式: Artigo
語言:Inglês
出版: MDPI AG 2022-04-01
叢編:Foods
主題:
<i>U. pinnatifida</i>
traditional cooking methods
quality characteristics
color
texture
bioactive nutrients
在線閱讀:https://www.mdpi.com/2304-8158/11/8/1078
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