Effects of Different Processing Methods on the Quality and Physicochemical Characteristics of Laminaria japonica

The effects of four domestic cooking methods, including blanching, steaming, boiling, and baking treatments, on processing properties, bioactive compound, pigments, flavor components, and tissue structure of Laminaria japonica were investigated. The results showed that the color and structure of kel...

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Detalles Bibliográficos
Autores principales: Yang, Zuomiao, Li, Xueting, Yu, Meiqi, Jiang, Shan, Qi, Hang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137765/
https://www.ncbi.nlm.nih.gov/pubmed/37107414
http://dx.doi.org/10.3390/foods12081619

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137765/
https://www.ncbi.nlm.nih.gov/pubmed/37107414
http://dx.doi.org/10.3390/foods12081619

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