Saccharina latissima Cultivated in Northern Norway: Reduction of Potentially Toxic Elements during Processing in Relation to Cultivation Depth

There is an increasing interest in the use of Saccharina latissima (sugar kelp) as food, but the high iodine content in raw sugar kelp limits the daily recommended intake to relatively low levels. Processing strategies for iodine reduction are therefore needed. Boiling may reduce the iodine content...

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Detalles Bibliográficos
Autores principales: Jordbrekk Blikra, Marthe, Wang, Xinxin, James, Philip, Skipnes, Dagbjørn
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8227645/
https://www.ncbi.nlm.nih.gov/pubmed/34199830
http://dx.doi.org/10.3390/foods10061290

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8227645/
https://www.ncbi.nlm.nih.gov/pubmed/34199830
http://dx.doi.org/10.3390/foods10061290

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