Effect of Hot Water Blanching on Food Processing Properties of Kelp Seedlings and in Vitro Digestibility of Its Major Nutrients

Effect of Hot Water Blanching on Food Processing Properties of Kelp Seedlings and in Vitro Digestibility of Its Major Nutrients

In this study, we examined changes in the color, texture characteristics, nutrient composition and in vitro digestibility of kelp seedlings after hot water blanching. The results showed that after blanching, the L* value of kelp seedlings increased significantly, the b* and a* values decreased signi...

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Bibliographic Details
Main Author: CHEN Liang, CHEN Xiaochen, DU Xiping, ZHANG Shuyu, LI Meiling, LIU Tao, NI Hui
Format: Article
Language:English
Published: China Food Publishing Company 2025-07-01
Series:Shipin Kexue
Subjects:
kelp seedlings; blanching; color; texture characteristics; component; digestion
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-14-027.pdf
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