Impact of Blanching, Freezing, and Fermentation on Physicochemical, Microbial, and Sensory Quality of Sugar Kelp (Saccharina latissima)
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DOI: 10.3390/foods10102258
Abstract: Low seaweed consumption in the West is due to lack of availability and consumer familiarity. In this study, the effects of preservation processes on quality aspects of Saccharina latissima products were assessed. First, a blanching… read more here.
Keywords: quality; blanching freezing; freezing fermentation; saccharina latissima ... See more keywords