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dc.contributor.author | Fernández Segovia, Isabel | es_ES |
dc.contributor.author | Lerma-García, María Jesús | es_ES |
dc.contributor.author | Fuentes López, Ana | es_ES |
dc.contributor.author | Barat Baviera, José Manuel | es_ES |
dc.date.accessioned | 2020-07-08T03:32:43Z | |
dc.date.available | 2020-07-08T03:32:43Z | |
dc.date.issued | 2018-09 | es_ES |
dc.identifier.issn | 0963-9969 | es_ES |
dc.identifier.uri | http://hdl.handle.net/10251/147641 | |
dc.description.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), antioxidant capacity, oil and water holding capacity (OHC and WHC), and swelling capacity (SC) were determined. Wakame and nori exhibited the highest proteins contents, rich in essential amino acids and in those related to umami flavour. All the samples had a low lipid content and high ash content values. High fibre levels were observed, especially in kombu. The TPC content and antioxidant capacity of sea spaghetti was significantly higher than in the other samples. The OHC, WHC and SC of the seaweeds demonstrated their potential influence on texture of food products. The incorporation of these seaweeds into different foodstuffs could entail an improvement of the nutritional quality and texture properties, and could also reduce the use of Na and synthetic additives. | es_ES |
dc.description.sponsorship | 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 Politècnica de València for a postdoctoral contract (PAID-10-14) | es_ES |
dc.language | Inglés | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation.ispartof | Food Research International | es_ES |
dc.rights | Reserva de todos los derechos | es_ES |
dc.subject | Nutritional composition | es_ES |
dc.subject | Total phenolic compounds | es_ES |
dc.subject | Antioxidant capacity | es_ES |
dc.subject | Physico-chemical properties | es_ES |
dc.subject | Seaweeds | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Characterization of Spanish powdered seaweeds: Composition, antioxidant capacity and technological properties | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1016/j.foodres.2018.05.037 | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/UPV//PAID-10-14/ | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/UPV//UPV-FE-2014-55/ | es_ES |
dc.rights.accessRights | Abierto | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments | es_ES |
dc.description.bibliographicCitation | 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 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://doi.org/10.1016/j.foodres.2018.05.037 | es_ES |
dc.description.upvformatpinicio | 212 | es_ES |
dc.description.upvformatpfin | 219 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 111 | es_ES |
dc.identifier.pmid | 30007679 | es_ES |
dc.relation.pasarela | S\374263 | es_ES |
dc.contributor.funder | Universitat Politècnica de València | es_ES |