The effect of different drying methods on certain nutritionally important chemical constituents in edible brown seaweeds
Author:
Funder
Scottish Funding Council
European Social Fund
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Aquatic Science
Link
http://link.springer.com/content/pdf/10.1007/s10811-019-01846-1.pdf
Reference46 articles.
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3. Cornish ML, Garbary DJ (2010) Antioxidants from macroalgae: potential applications in human health and nutrition. Algae 25:155–171
4. Cox S, Gupta S, Abu-Ghannam N (2012) Effect of different rehydration temperatures on the moisture, content of phenolic compounds, antioxidant capacity and textural properties of edible Irish brown seaweed. LWT Food Sci Technol 47:300–307
5. Cruces E, Rojas-Lillo Y, Ramirez-Kushel E, Atala E, López-Alarcón C, Lissi E, Gómez I (2016) Comparison of different techniques for the preservation and extraction of phlorotannins in the kelp Lessonia spicata (Phaeophyceae): assays of DPPH, ORAC-PGR, and ORAC-FL as testing methods. J Appl Phycol 28:573–580 https://doi.org/10.1007/s10811-015-0602-9
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