Sensory, Physicochemical, and Cooking Qualities of Instant Noodles Incorporated with Red Seaweed (Eucheuma denticulatum)
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11172669
Abstract: Instant noodles are consumed worldwide, but instant noodles are often unhealthy. Therefore, in the current study, instant noodles were produced with composite flour (a blend of wheat flour and potato starch at weight ratios of… read more here.
Keywords: red seaweed; seaweed; cooking; seaweed powder ... See more keywords
Mechanical, Barrier, Antioxidant and Antimicrobial Properties of Alginate Films: Effect of Seaweed Powder and Plasma-Activated Water
Sign Up to like & getrecommendations! Published in 2022 at "Molecules"
DOI: 10.3390/molecules27238356
Abstract: The incorporation of natural fillers such as seaweed may potentially enhance the properties of biopolymer films. In this study, we investigated the effect of seaweed powder as a bio-filler in alginate-based films at different concentrations… read more here.
Keywords: effect; water; seaweed powder; alginate films ... See more keywords