- https://doi.org/10.5657/kfas.2021.0107
Moisture Sorption Characteristics of Lactobacillus brevis-fermented Sea Tangle Saccharina japonica, Mekabu Fucoidan, and These Mixture Powders
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ReferencesShowing 10 of 13 papersAntioxidant activity and γ-aminobutyric acid (GABA) content in sea tangle fermented by Lactobacillus brevis BJ20 isolated from traditional fermented foods Moisture sorption characteristics of probiotic‐fermented sea tangle powder and its thermodynamic properties Sulfated fucans, fresh perspectives: structures, functions, and biological properties of sulfated fucans and an overview of enzymes active toward this class of polysaccharide. Kinetic study of dehydration and desorption isotherms of red alga Gracilaria Antioxidant and antiproliferative activities of extracts from a variety of edible seaweeds Equilibrium moisture content and heat of sorption of Gelidium sesquipedale Application of Peleg model to study water absorption in chickpea during soaking Studies on development and storage stability of instant spice adjunct mix from seaweed (Eucheuma) Drying temperature effect on powder physical properties and aqueous extract characteristics of Fucus vesiculosus Further data on the structure of brown seaweed fucans: relationships with anticoagulant activity
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