<i>Saccharina latissima</i> Cultivated in Northern Norway: Reduction of Potentially Toxic Elements during Processing in Relation to Cultivation Depth

<i>Saccharina latissima</i> Cultivated in Northern Norway: Reduction of Potentially Toxic Elements during Processing in Relation to Cultivation Depth

There is an increasing interest in the use of <i>Saccharina latissima</i> (sugar kelp) as food, but the high iodine content in raw sugar kelp limits the daily recommended intake to relatively low levels. Processing strategies for iodine reduction are therefore needed. Boiling may reduce...

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Bibliographic Details
Main Authors: Marthe Jordbrekk Blikra, Xinxin Wang, Philip James, Dagbjørn Skipnes
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Foods
Subjects:
<i>Saccharina latissima</i>
seaweed
processing
cooking
cultivation depth
iodine
Online Access:https://www.mdpi.com/2304-8158/10/6/1290

Internet

https://www.mdpi.com/2304-8158/10/6/1290

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