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Characterization of Spanish powdered seaweeds: Composition, antioxidant capacity and technological properties

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Characterization of Spanish powdered seaweeds: Composition, antioxidant capacity and technological properties

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Fernández Segovia, I.; Lerma-García, MJ.; Fuentes López, A.; Barat Baviera, JM. (2018). Characterization of Spanish powdered seaweeds: Composition, antioxidant capacity and technological properties. Food Research International. 111:212-219. https://doi.org/10.1016/j.foodres.2018.05.037

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/147641

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Title: Characterization of Spanish powdered seaweeds: Composition, antioxidant capacity and technological properties
Author: Fernández Segovia, Isabel Lerma-García, María Jesús Fuentes López, Ana Barat Baviera, José Manuel
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] This work aimed to characterise four seaweed species: nori (Phorphyra), kombu (Laminaria), wakame (Undaria) and sea spaghetti (Himanthalia elongata). Their nutritional composition, total phenolic compounds (TPC), ...[+]
Subjects: Nutritional composition , Total phenolic compounds , Antioxidant capacity , Physico-chemical properties , Seaweeds
Copyrigths: Reserva de todos los derechos
Source:
Food Research International. (issn: 0963-9969 )
DOI: 10.1016/j.foodres.2018.05.037
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.foodres.2018.05.037
Thanks:
The reported experiment forms part of a project financially supported by the Universitat Politècnica de València ( SaPesAl (UPV-FE-2014-55)), which the authors gratefully acknowledge. M.J. Lerma-García thanks the Universitat ...[+]
Type: Artículo

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