Blanching of two commercial Norwegian brown seaweeds - for reduction of iodine and other compounds of importance for food safety and quality
Category
Poster
Language
English
Author(s)
- Susan Løvstad Holdt
- Cecilie Bay Wirenfeldt
- Maria Stavnes Sletta
- Maren Sæther
- Øystein Arlov
- Inga Marie Aasen
- Håvard Sletta
- Petra Ložnjak Švarc
- Synnøve Strand Jacobsen
- Finn Lillelund Aachmann
- Turid Rustad
Affiliation
- Technical University of Denmark
- Norwegian University of Science and Technology
- Diverse norske bedrifter og organisasjoner
- SINTEF Industry / Biotechnology and Nanomedicine
Presented at
51th WEFTA conference
Place
København
Date
16.10.2023 - 19.10.2023
Organizer
DTU National food Institute