Reducing the High Iodine Content of <i>Saccharina latissima</i> and Improving the Profile of Other Valuable Compounds by Water Blanching

Reducing the High Iodine Content of <i>Saccharina latissima</i> and Improving the Profile of Other Valuable Compounds by Water Blanching

<i>Saccharina latissima</i> contains high amounts of iodine in comparison to other seaweeds. The present study aimed to decrease the iodine content of <i>S. latissima</i> (sugar kelp) by water blanching and freezing to avoid an excess intake of iodine by consumption of sugar...

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Bibliographic Details
Main Authors: Cecilie Wirenfeldt Nielsen, Susan Løvstad Holdt, Jens J. Sloth, Gonçalo Silva Marinho, Maren Sæther, Jon Funderud, Turid Rustad
Format: Article
Language:English
Published: MDPI AG 2020-05-01
Series:Foods
Subjects:
sugar kelp (<i>Saccharina latissima</i>)
seaweed
blanching
freezing
iodine
nutrients
Online Access:https://www.mdpi.com/2304-8158/9/5/569

Internet

https://www.mdpi.com/2304-8158/9/5/569

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