Nutritional and antioxidant properties of different brown and red Spanish edible seaweeds
This article reports a study of the nutritional composition, total dietary fiber (TDF), mineral contents, fatty acid and amino acid profiles, polyphenolic concentration and antioxidant activity of three Spanish seaweeds: two brown seaweeds (Himanthalia elongata and Undaria pinnatifida) and one red (...
Ausführliche Beschreibung
Bibliographische Detailangaben
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 16(2010), 5 vom: 15. Okt., Seite 361-70
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| 1. Verfasser: |
Cofrades, S
(VerfasserIn) |
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| Weitere Verfasser: |
López-López, I,
Bravo, L,
Ruiz-Capillas, C,
Bastida, S,
Larrea, M T,
Jiménez-Colmenero, F |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2010
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Schlagworte: | Journal Article
Research Support, Non-U.S. Gov't
Amino Acids
Antioxidants
Dietary Fiber
Minerals |
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