Optimization of extrusion cooking conditions for seasoning base production from sea mustard (Undaria pinnatifida)

Optimization of extrusion cooking conditions for seasoning base production from sea mustard (Undaria pinnatifida)

Sea mustard (Undaria pinnatifida), an important edible seaweed belonging to the brown algal family of Alariaceae, contains copious physiologically active substances. It has long been popular in Korea as a food and is frequently consumed in...

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Bibliographic Details
Main Authors: Chaehyeon Lee, Eui-Cheol Shin, Soo-Young Ahn, Seonghui Kim, Dongyun Kwak, Sangoh Kwon, Yunjin Choi, Gibeom Choi, Hyangyeon Jeong, Jin-Soo Kim, Jung Suck Lee, Suengmok Cho
Format: Article
Language:English
Published: The Korean Society of Fisheries and Aquatic Science 2022-03-01
Series:Fisheries and Aquatic Sciences
Subjects:
electronic nose and tongue
extrusion cooking
response surface methodology
sea mustard (undaria pinnatifida)
seasoning base
Online Access:http://www.e-fas.org/archive/view_article?pid=fas-25-3-175

Internet

http://www.e-fas.org/archive/view_article?pid=fas-25-3-175

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