Impact of temperature and cooking time on the physicochemical properties and sensory potential of seaweed water extracts of Palmaria palmata and Saccharina longicruris
Bétina Lafeuille, Nellie Francezon, Charles Goulet, Véronique Perreault, Sylvie L. Turgeon, Lucie Beaulieu
Topics & Concepts
UmamiFood scienceFlavorAlgaeSaccharinaBotanyComposition (language)BiologyChemistryLaminariaPhilosophyLinguisticsSeaweed-derived Bioactive CompoundsProtein Hydrolysis and Bioactive PeptidesEchinoderm biology and ecology