Vacuum-fried restructured seaweed–adlay chips: Nutritional profile, antioxidant activity, and acrylamide content
Food Science and Technology International
Published online on July 29, 2026
Abstract
Food Science and Technology International, Ahead of Print.
Seaweed and adlay are underutilized, yet nutrient-rich crops with the potential to be developed into functional snacks. Given the increasing consumer demand for nutritious snacks, the utilization of these crops represents a sustainable food innovation. ...
Seaweed and adlay are underutilized, yet nutrient-rich crops with the potential to be developed into functional snacks. Given the increasing consumer demand for nutritious snacks, the utilization of these crops represents a sustainable food innovation. ...