Treptacantha abies-marina (S.G. Gmelin) Kützing: Characterization and Application as a Whole Food Ingredient-Reference-Cited by-同舟云学术

Treptacantha abies-marina (S.G. Gmelin) Kützing: Characterization and Application as a Whole Food Ingredient

Published:2020-10-19 Issue:10 Volume:29 Page:964-980
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Afonso C.¹²^ORCID,Guarda I.¹³,Mourato M.³^ORCID,Martins L.L.³^ORCID,Fonseca I.¹³,Gomes R.¹,Matos J.¹⁴,Gomes A.¹²^ORCID,Bandarra N.M.¹²^ORCID,Cardoso C.¹²

Affiliation:

1. Division of Aquaculture and Upgrading (Divav), Portuguese Institute for the Sea and Atmosphere (IPMA, IP), Lisbon, Portugal

2. CIIMAR, Interdisciplinary Centre of Marine and Environmental Research, University of Porto, Porto, Portugal

3. Instituto Superior De Agronomia, Universidade De Lisboa, Lisbon, Portugal

4. Faculdade De Ciências, Universidade De Lisboa, Lisbon, Portugal

Funder

Post Doctoral Grants

DIVERSIAQUA

I9+ PROALGA

AQUAMAX

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2020.1826617

Reference50 articles.

1. Evaluation of the risk/benefit associated to the consumption of raw and cooked farmed meagre based on the bioaccessibility of selenium, eicosapentaenoic acid and docosahexaenoic acid, total mercury, and methylmercury determined by an in vitro digestion model

2. Comparative Antioxidant Activity of Edible Japanese Brown Seaweeds

3. The protein content of seaweeds: a universal nitrogen-to-protein conversion factor of five

4. Bioavailability of ferulic acid is determined by its bioaccessibility

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