Reducing the High Iodine Content of Saccharina latissima and Improving the Profile of Other Valuable Compounds by Water Blanching

dataset

posted on 03.08.2020, 07:47 by Cecilie Wirenfeldt NielsenCecilie Wirenfeldt Nielsen

This dataset was collected as part of the PhD project of Cecilie Wirenfeldt Nielsen

These files include all data used to publish "Reducing the high iodine content of Saccharina latissima and improving the profile of other valuable compounds by blanching."

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https://doi.org/10.3390/foods9050569

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Reducing the High Iodine Content of Saccharina latissima and Improving the Profile of Other Valuable Compounds by Water Blanching

National Food Institute

Keywords

sugar kelp Saccharina seaweed macroalgae algae iodine proximate composition Nutrients Bioactive compounds antioxidant activity Amino acids fatty acids profile seaweed processing food processing

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CC BY-ND 4.0

Reducing the High Iodine Content of Saccharina latissima and Improving the Profile of Other Valuable Compounds by Water Blanching

History

Related publications (DOI or link to DTU Orbit, DTU Findit)

Usage metrics

Read the peer-reviewed publication

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Keywords

Licence

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