Proximate Composition, Total Phenolic Content, and Antioxidant Activity of Seagrape (Caulerpa lentillifera)

Journal of Food Science

Volumn 76, Issue 7, 2011, Pages

  Nguyen, Van Tang ^a,b   Ueng, Jinn Pyng ^c   Tsai, Guo Jane ^a  

^a NATIONAL TAIWAN OCEAN UNIVERSITY   (Taiwan)

^b Nha Trang University   (Viet Nam)

^c NATIONAL PENGHU UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

Author keywords

Antioxidant activity; Caulerpa lentillifera; Proximate composition; Seagrape; Total phenolic content

Indexed keywords

ANTIOXIDANT; CARBOHYDRATE; PHENOL DERIVATIVE; PLANT EXTRACT; SCAVENGER;

ARTICLE; CAULERPA; CHEMISTRY; COMPARATIVE STUDY; DESICCATION; FOOD HANDLING; FREEZE DRYING; HEAT; METHODOLOGY; OXIDATION REDUCTION REACTION; TAIWAN; TEA;

ANTIOXIDANTS; CARBOHYDRATES; CAULERPA; DESICCATION; FOOD HANDLING; FREE RADICAL SCAVENGERS; FREEZE DRYING; HOT TEMPERATURE; OXIDATION-REDUCTION; PHENOLS; PLANT EXTRACTS; TAIWAN; TEA;

CAULERPA; CAULERPA LENTILLIFERA; COCCOLOBA UVIFERA;

EID: 80053050660     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02289.x     Document Type: Article

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