Effects of high-pressure processing on the physicochemical and adsorption properties, structural characteristics, and dietary fiber content of kelp (Laminaria japonica)

Effects of high-pressure processing on the physicochemical and adsorption properties, structural characteristics, and dietary fiber content of kelp (Laminaria japonica)

To investigate the effects of high-pressure processing (HPP) on the physicochemical and adsorption properties and structural characteristics of kelp, kelp slice (KS) and kelp powder (KP) were treated under different pressures (300, 450, and 600 MPa) for 5 and 10 min. Compared to untreated KP, HPP-tr...

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Bibliographic Details
Main Authors: Songlin Zhao, Zhitao Pan, Nima Azarakhsh, Hosahalli S. Ramaswamy, Hanying Duan, Chao Wang
Format: Article
Language:English
Published: Elsevier 2024-01-01
Series:Current Research in Food Science
Subjects:
Kelp
High-pressure processing
Physicochemical properties
Soluble dietary fiber
Particle size
Microstructure
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927123002393

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http://www.sciencedirect.com/science/article/pii/S2665927123002393

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