The development of baked kelp snack through examining its physicochemical properties-Reference-Cited by-同舟云学术

The development of baked kelp snack through examining its physicochemical properties

Published:2018-06-30 Issue:2 Volume:61 Page:157-164
ISSN:1976-0442
Container-title:Journal of Applied Biological Chemistry
language:en
Short-container-title:JABC

Author:

Kang Suna¹,Oh Jihee¹,Hong Jeonguie¹,Cho Yejin¹,Park Sunmin¹^ORCID

Affiliation:

1. Deptartment of Food & Nutrition, Institute of Basic Science, Hoseo University, Asan-si, 31499, Republic of Korea

Funder

Ministry of Science ICT and Future Planning(MSIP)

National Research Foundation of Korea(NRF)

Publisher

Korean Society for Applied Biological Chemistry

Subject

Organic Chemistry,Bioengineering

Link

http://pdf.medrang.co.kr/JABC/2018/061/JABC061-02-08.pdf

Reference31 articles.

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2. Jurkoviæ N, Kolb N, and Coliæ I. Nutritive value of marine algae Laminaria japonica and Undaria pinnatifida. Mol Nutr Food Res 1995;39:63-66.

3. Cho YJ, and Bang MA. Hypo-glycemic and anti-oxidative effects of dietary sea-tangle extracts supplementation of streptozotocin-induced diabetic rats. Korean Nutr Soc 2004;37:5-14.

4. Antioxidative activities of low molecular fucoidans from kelp laminaria japonica

5. Antioxidant effects of fermented sea tangle (Laminaria japonica) by Lactobacillus brevis BJ20 in individuals with high level of γ-GT: A randomized, double-blind, and placebo-controlled clinical study

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