Impact of temperature and cooking time on the physicochemical properties and sensory potential of seaweed water extracts of Palmaria palmata and Saccharina longicruris-Reference-Cited by-同舟云学术

Impact of temperature and cooking time on the physicochemical properties and sensory potential of seaweed water extracts of Palmaria palmata and Saccharina longicruris

Published:2022-04-13 Issue:3 Volume:34 Page:1731-1747
ISSN:0921-8971
Container-title:Journal of Applied Phycology
language:en
Short-container-title:J Appl Phycol

Author:

Lafeuille Bétina,Francezon Nellie,Goulet Charles,Perreault Véronique,Turgeon Sylvie L.,Beaulieu Lucie^ORCID

Funder

Fonds de Recherche du Québec - Nature et Technologies

Publisher

Springer Science and Business Media LLC

Subject

Plant Science,Aquatic Science

Link

https://link.springer.com/content/pdf/10.1007/s10811-022-02731-0.pdf

Reference63 articles.

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2. Bennett A, Bogorad L (1971) Properties of subunits and aggregates of blue-green algal biliproteins. Biochemistry 10:3625–3634

3. Boisvert C, Beaulieu L, Bonnet C, Pelletier É (2015) Assessment of the antioxidant and antibacterial activities of three species of edible seaweeds. J Food Biochem 39:377–387

4. Bondu S, Bonnet C, Gaubert J, Deslandes É, Turgeon SL, Beaulieu L (2014) Bioassay-guided fractionation approach for determination of protein precursors of proteolytic bioactive metabolites from macroalgae. J Appl Phycol 27:2059–2074

5. Bourne (2000) Food texture and viscosity: concept and measurement. Elsevier, Amsterdam

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