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Changes in Texture and Dietary Fiber of the Brown Alga Undaria Pinnatifida by Various Processing Methods
Undaria pinnatifida processing breaking strength
2009/5/8
To elucidate the effects of simple processing on seaweed as food, several methods were applied to Undaria pinnatifida. In this study, 1) boiling in the NaCl solution or 2) soaking in acetic acid, 3) c...
Evaluation of Marine Algae Wakame（Undaria pinnatifida）and Kombu（Laminaria digitata japonica）as Food Supplements
Wakame Kombu protein quality vitamin
2009/3/19
Crude proteins and their amino acid composition, β-carotene, vitamins B1, B2, B6, niacin and minerals were determined in two edible brown marine algae (Phaeophyceae), Wakame (Undaria pinnatifida) and ...