Impacts of novel blanching treatments combined with commercial drying methods on the physicochemical properties of Irish brown seaweed Alaria esculenta.
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DOI: 10.1016/j.foodchem.2021.130949
Abstract: Alaria esculenta is one of the most abundant edible brown seaweeds in Irelandandisconsidered an excellent source of nutrients, sought after by the food, nutraceutical and pharmaceutical industries. Seaweed is typically blanched and dried prior to… read more here.
Keywords: treatments combined; alaria esculenta; blanching treatments; impacts novel ... See more keywords