Stability of fucoxanthin in dried undaria pinnatifida (wakame) and baked products (scones) containing wakame powder

Food Science and Technology Research

Volumn 18, Issue 5, 2012, Pages 687-693

  Sugimura, Rumiko ^a,b   Suda, Masatake ^a   Sho, Ayumi ^a   Takahashi, Tomoya ^a   Sashima, Tokutake ^a   Abe, Masayuki ^a,c   Hosokawa, Masashi ^a   Miyashita, Kazuo ^a  

^a HOKKAIDO UNIVERSITY   (Japan)

^b HOKKAIDO BUNKYO UNIVERSITY   (Japan)

^c KANEKA CORPORATION   (Japan)

Author keywords

Fucoxanthin; Scone; Sensory analysis; Undaria pinnatifida

Indexed keywords

STABILITY;

BAKED PRODUCT; FUCOXANTHIN; SCONE; SENSORY SCORES; UNDARIA PINNATIFIDA;

SENSORY ANALYSIS;

EID: 84871487260     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.18.687     Document Type: Article

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