The iron content and ferritin contribution in fresh, dried, and toasted nori, Pyropia yezoensis

Bioscience, Biotechnology and Biochemistry

Volumn 79, Issue 1, 2015, Pages 74-81

  Masuda, Taro ^a   Yamamoto, Ami ^a   Toyohara, Haruhiko ^a  

^a KYOTO UNIVERSITY   (Japan)

Author keywords

Ferritin; Iron; Macroalgae; Nori; Red algae

Indexed keywords

ALGAE; PROTEINS; TRACE ELEMENTS;

FERRITIN; FERRITIN PROTEIN; IRON CONTENT; IRON-STORAGE PROTEIN; MACRO-ALGAE; NORI; PLANT ORIGIN; RED ALGAE;

IRON;

RHODOPHYTA;

ALGAL PROTEIN; FERRITIN; IRON; PROTEIN BINDING; RECOMBINANT PROTEIN;

AMINO ACID SEQUENCE; CHEMICAL STRUCTURE; CHEMISTRY; COOKING; ESCHERICHIA COLI; FOOD; FOOD ANALYSIS; GENE EXPRESSION; GENETICS; HUMAN; METABOLISM; MOLECULAR GENETICS; PORPHYRA; SEAWEED; SEQUENCE ALIGNMENT; SEQUENCE HOMOLOGY;

ALGAL PROTEINS; AMINO ACID SEQUENCE; COOKING; ESCHERICHIA COLI; FERRITINS; FOOD; FOOD ANALYSIS; GENE EXPRESSION; HUMANS; IRON; MODELS, MOLECULAR; MOLECULAR SEQUENCE DATA; PORPHYRA; PROTEIN BINDING; RECOMBINANT PROTEINS; SEAWEED; SEQUENCE ALIGNMENT; SEQUENCE HOMOLOGY, AMINO ACID;

EID: 84924566087     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1080/09168451.2014.968087     Document Type: Article

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