Effects of Different Processing Methods on the Quality and Physicochemical Characteristics of <i>Laminaria japonica</i>

Effects of Different Processing Methods on the Quality and Physicochemical Characteristics of <i>Laminaria japonica</i>

The effects of four domestic cooking methods, including blanching, steaming, boiling, and baking treatments, on processing properties, bioactive compound, pigments, flavor components, and tissue structure of <i>Laminaria japonica</i> were investigated. The results showed that the color a...

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Bibliographic Details
Main Authors: Zuomiao Yang, Xueting Li, Meiqi Yu, Shan Jiang, Hang Qi
Format: Article
Language:English
Published: MDPI AG 2023-04-01
Series:Foods
Subjects:
<i>Laminaria japonica</i>
cooking methods
processing properties
physicochemical properties
flavor
structure
Online Access:https://www.mdpi.com/2304-8158/12/8/1619

Internet

https://www.mdpi.com/2304-8158/12/8/1619

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