Effect of acidification and thermal treatment on quality characteristics of high‐moisture laver (Por...
Effect of acidification and thermal treatment on quality characteristics of high‐moisture laver (Porphyra spp.)
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Language
English
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Contents
Effects of two thermal treatments (sterilization at 118°C and pasteurization at 90°C) and acidification on the color, texture, chemical composition, and microstructure of high‐moisture laver were investigated. Results showed that the reddish‐purple of laver faded to varying degrees after heating due to rapid degradation of phycoerythrin. With incre...
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Effect of acidification and thermal treatment on quality characteristics of high‐moisture laver (Porphyra spp.)
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TN_cdi_crossref_primary_10_1111_jfpp_16762
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_crossref_primary_10_1111_jfpp_16762
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ISSN
0145-8892
E-ISSN
1745-4549
DOI
10.1111/jfpp.16762
