An evaluation of edible red seaweed (Chondrus crispus) components and their modification during the cooking process

LWT

Volumn 56, Issue 1, 2014, Pages 175-180

  Pina, A L ^a   Costa, A R ^a   Lage Yusty, M A ^a   Lopez Hernandez J ^a  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Antioxidant activity; Lutein; Phycobiliproteins; Seaweeds; Volatile compounds

Indexed keywords

ALDEHYDES; ANTIOXIDANTS; HYDRATION; VOLATILE ORGANIC COMPOUNDS;

ANTIOXIDANT ACTIVITIES; CHONDRUS CRISPUS; COOKING PROCESS; LUTEIN; PHYCOBILIPROTEINS; PHYCOCYANIN; RED SEAWEEDS; VOLATILE COMPOUNDS;

SEAWEED;

CHONDRUS; CHONDRUS CRISPUS;

EID: 84890240571     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.08.006     Document Type: Article

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