Quality characteristics of Hijikia fusiforme extracts with different extraction method
Author:
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2015.22.1.70
Reference31 articles.
1. Effects of water-soluble polysaccharides from Tott on lipid absorption and animal body weight;Baek;J Korean Soc Food Sci Nutr,2013
2. Nutritional characteristics of Kochujang added with fermented extracts of Hizikia fusiforme;Kim;J Food Hyg Safety,2012
3. Extraction of porphyran from decolored laver;Kim;Korean J Food Sci Technol,2003
4. Enzymatic hydrolysis of marin algae Hizikia fusiforme;Song;Korean Soc Biotechnol Bioeng J,2011
5. Fucoidans from the brown seaweed Adenocystis utricularis : extraction methods, antiviral activity and structural studies;Ponce;Carbohydr Res,2003
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1. Brown Seaweed-Derived Polysaccharides: Comparison of the Extraction Methods by Determining the Physicochemical Properties and Antioxidant Activity;Journal of the Korean Society of Food Science and Nutrition;2023-06-30
2. Comparative Analysis of Biological Activities and Phenolic Content between Fresh and Steamed Sargassum fusiforme in Different Extraction Solvents;Applied Sciences;2022-11-28
3. Phenylpropanoid content of different varieties of buckwheat leaves and their hot water extracts;Korean Journal of Food Preservation;2022-10
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