Storage stability of soluble pigments, chlorophylls, and carotenoids in electron-beam-irradiated edible lavers (Porphyra umbilicalis) with impact on microbial safety and sensory characteristics.
Eun-Jin LeeSudha Rani RamakrishnanGui-Ran KimJoong-Ho KwonPublished in: Journal of the science of food and agriculture (2019)
Overall, this study indicated that e-beam irradiation of laver at 7 kGy maintains microbial safety as well as quality attributes during storage for up to 12 weeks. Further, dried laver had more essential compounds than roasted laver. © 2019 Society of Chemical Industry.
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