Effect of drying techniques on color and bioactive potential of two commercial edible Indonesian seaweed cultivars
Author:
Funder
Universitas Airlangga Tahir Professorship Endowment
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Aquatic Science
Link
http://link.springer.com/content/pdf/10.1007/s10811-019-01916-4.pdf
Reference29 articles.
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2. Badmus UO, Taggart MA, Boyd KG (2019) The effect of different drying methods on certain nutritionally important chemical constituents in edible brown seaweeds. J Appl Phycol. https://doi.org/10.1007/s10811-019-01846-1
3. Chakraborty K, Maneesh A, Makkar F (2017) Antioxidant activity of brown seaweeds. J Aquat Food Prod Technol 26:406–419
4. Charles AL, Alamsjah MA (2019) Application of chemometric techniques: an innovative approach to discriminate two seaweed cultivars by physico-functional properties. Food Chem 289:269–277
5. Cruces E, Rojas-Lillo Y, Ramirez-Kushel E, Atala E, López-Alarcón C, Lissi E, Gómez I (2016) Comparison of different techniques for the preservation and extraction of phlorotannins in the kelp Lessonia spicata (Phaeophyceae): assays of DPPH, ORAC-PGR, and ORAC-FL as testing methods. J Appl Phycol 28:573–580
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