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Full-Text Articles in Food Processing
Refrigerated Shelf Life Evaluation And Effects Of Minimal Processing On Antioxidant Capacity Of Fresh Sea Vegetables From New England, Dhriti Nayyar
Refrigerated Shelf Life Evaluation And Effects Of Minimal Processing On Antioxidant Capacity Of Fresh Sea Vegetables From New England, Dhriti Nayyar
Electronic Theses and Dissertations
Sea vegetables (also known as seaweeds) are gaining popularity among American consumers as a new superfood. Some sea vegetable farmers in New England have begun to distribute fresh or minimally processed sea vegetables to local restaurants and to retail distributors. However, limited knowledge about quality loss and processing effects on fresh, farm-raised sea vegetables postharvest obstructs the growth of a vibrant sea vegetable industry. The objectives of this research were to: 1) evaluate the quality changes and shelf life of four fresh sea vegetables species - dulse, Gracilaria, sugar kelp and winged kelp - during refrigerated storage, 2) determine the …