Effect of processing conditions on phytochemical constituents of edible irish seaweed himanthalia elongata

Journal of Food Processing and Preservation

Volumn 36, Issue 4, 2012, Pages 348-363

  Cox, Sabrina ^a   Abu Ghannam, Nissreen ^a   Gupta, Shilpi ^a  

^a DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTI-MICROBIAL ACTIVITY; COOKING TIME; DRYING PRETREATMENT; FRESH WEIGHT; GALLIC ACIDS; HYDROTHERMAL PROCESSING; PHYTOCHEMICALS; PROCESSING CONDITION; PROCESSING METHOD; SCAVENGING ACTIVITIES; TOTAL PHENOLIC CONTENT;

FOOD PROCESSING; LEACHING; PHASE TRANSITIONS; PHENOLS; SEAWEED;

DRYING;

HIMANTHALIA ELONGATA;

EID: 84864111121     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2011.00563.x     Document Type: Article

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