Traditional Cooking Methods Affect Color, Texture and Bioactive Nutrients of Undaria pinnatifida

Undaria pinnatifida (U. pinnatifida) 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 nutrients of U. pinnatifida, so as to scre...

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Detalles Bibliográficos
Autores principales: Jiang, Shan, Yu, Meiqi, Wang, Yingzhen, Yin, Wei, Jiang, Pengfei, Qiu, Bixiang, Qi, Hang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9028335/
https://www.ncbi.nlm.nih.gov/pubmed/35454666
http://dx.doi.org/10.3390/foods11081078

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9028335/
https://www.ncbi.nlm.nih.gov/pubmed/35454666
http://dx.doi.org/10.3390/foods11081078

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