Comparative Estimation of Nutritionally Important Chemical Constituents of Red Seaweed, Gracilariopsis longissima, Affected by Different Drying Methods

Comparative Estimation of Nutritionally Important Chemical Constituents of Red Seaweed, Gracilariopsis longissima, Affected by Different Drying Methods

In this study, the nutritional and phytochemical components of red seaweed, Gracilariopsis longissima, were assessed in relation to the effects of various drying methods (freeze, oven, and sun). Gracilariopsis longissima’s proximate composition differed significantly (P 

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Journal of food quality 2023-10, Vol.2023, p.1-8
Hauptverfasser: Ullah, Md. Rahamat, Akhter, Mousumi, Khan, Abu Bakker Siddique, Yasmin, Farhana, Hasan, Md. Monjurul, Bosu, Aovijite, Haque, Mohammed Ashraful, Islam, Md. Mohidul, Islam, Md. Amirul, Mahmud, Yahia
Format: Artikel
Sprache:eng
Schlagworte:
Algae
Amino acids
Analysis
Antioxidants
Bioflavonoids
Biological activity
Carotenoids
Chromatography
Dietary minerals
Fatty acids
Flavones
Flavonoids
Food
Food preservation
Food quality
Freeze drying
Lipids
Methods
Phenols
Phytochemicals
Sulfur
Sulfur compounds
Unsaturated fatty acids
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:In this study, the nutritional and phytochemical components of red seaweed, Gracilariopsis longissima, were assessed in relation to the effects of various drying methods (freeze, oven, and sun). Gracilariopsis longissima’s proximate composition differed significantly (P 
ISSN:0146-9428
1745-4557
DOI:10.1155/2023/6623247