Short communication: Changes in bioactive compounds content and antioxidant activity of seaweed after cooking processing

CYTA - Journal of Food

Volumn 10, Issue 4, 2012, Pages 321-324

  Amorim, Kamilla ^a   Lage Yusty, María Asunción ^a   López Hernández, Julia ^a  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Antioxidants; Ascorbic acid; Carotenoids; Seaweeds; Total phenolic content; Vitamin E

Indexed keywords

ANTIOXIDANTS; ASCORBIC ACIDS; CAROTENOIDS; TOTAL PHENOLIC CONTENT; VITAMIN-E;

CHLOROPHYLL; KETONES; ORGANIC ACIDS; PHENOLS; SEAWEED;

AGENTS;

EID: 84867164556     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2012.658871     Document Type: Article

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