Phenolic, flavonoid, and amino acid compositions reveal that selected tropical seaweeds have the potential to be functional food ingredients-Reference-Cited by-同舟云学术

Phenolic, flavonoid, and amino acid compositions reveal that selected tropical seaweeds have the potential to be functional food ingredients

Published:2019-10-23 Issue:12 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Tanna Bhakti¹²,Brahmbhatt Harshad R.³,Mishra Avinash¹²^ORCID

Affiliation:

1. Division of Applied Phycology and BiotechnologyCSIR‐Central Salt and Marine Chemicals Research Institute Bhavnagar Gujarat India

2. Academy of Scientific and Innovative Research (AcSIR)CSIR Ghaziabad India

3. Analytical and Environmental Science Division and Centralized Instrument FacilityCSIR‐Central Salt and Marine Chemicals Research Institute Bhavnagar Gujarat India

Funder

Bangladesh Council of Scientific and Industrial Research

Defence Research and Development Organisation

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14266

Reference53 articles.

1. Amino acid composition, protein content, and nitrogen-to-protein conversion factors of 21 seaweed species from Norwegian waters

2. Palmaria palmata as an alternative protein source: enzymatic protein extraction, amino acid composition, and nitrogen-to-protein conversion factor

3. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

4. A Review on the Dietary Flavonoid Kaempferol

5. Azorean macroalgae ( Petalonia binghamiae , Halopteris scoparia and Osmundea pinnatifida ) bioprospection: a study of fatty acid profiles and bioactivity

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