Physicochemical Changes of Air-Dried and Salt-Processed <i>Ulva rigida</i> over Storage Time

Physicochemical Changes of Air-Dried and Salt-Processed <i>Ulva rigida</i> over Storage Time

The impact of air-drying at 25 &#176;C, brining at 25%, and dry-salting (at 28% and 40%) on the quality and nutritional parameters of <i>Ulva rigida</i> were evaluated over six months of storage. Overall, the main changes occurred in physical aspects during storage time, with <i&g...

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Bibliographic Details
Main Authors: Valentina F. Pinheiro, Catarina Marçal, Helena Abreu, José A. Lopes da Silva, Artur M. S. Silva, Susana M. Cardoso
Format: Article
Language:English
Published: MDPI AG 2019-08-01
Series:Molecules
Subjects:
<i>Ulva</i> sp.
sea lettuce
color
texture
minerals
fatty acids
nutritional
brining
dry-salting
air-drying
Online Access:https://www.mdpi.com/1420-3049/24/16/2955

Internet

https://www.mdpi.com/1420-3049/24/16/2955

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