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Mild blanching prior to pH-shift processing of Saccharina latissima retains protein extraction yields and amino acid levels of extracts while minimizing iodine content

João P. Trigo; Kristoffer Stedt; Alina E.M. Schmidt; Barbro Kollander; Ulrica Edlund; Göran Nylund; Henrik Pavia; Mehdi Abdollahi; Ingrid Undeland
Food Chemistry · Vol. 404 · pp. 134576 · 2023
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Abstract

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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2023-03-01
Publication Year2023
Volume404
Pages134576
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2022.134576
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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