Variation of bioactive compounds in dried seaweed Himanthalia elongata subjected to different culinary processes

CYTA - Journal of Food

Volumn 12, Issue 4, 2014, Pages 336-339

  Amorim Carrilho, Kamila ^a   Lage Yusty, Maria Asunción ^a   López Hernández, Julia ^a  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

bioactive compounds; culinary processes; Himanthalia; seaweed

Indexed keywords

FOOD TECHNOLOGY;

ANTI-OXIDANT ACTIVITIES; BETA CAROTENE; BIOACTIVE COMPOUNDS; CHLOROPHYLL A; FUCOXANTHIN; HEALTHY FOODS; HIMANTHALIA; POLYPHENOL CONTENT;

SEAWEED;

EID: 84916944006     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2013.877082     Document Type: Article

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