An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species.

Mohammed, Halimah O; O'Grady, Michael N; O'Sullivan, Maurice G; Hamill, Ruth M; Kilcawley, Kieran N; Kerry, Joseph P

Mohammed, Halimah O; O'Grady, Michael N; O'Sullivan, Maurice G; Hamill, Ruth M; Kilcawley, Kieran N; Kerry, Joseph P.

Afiliación

Mohammed HO; Food Packaging, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, T12 K8AF Cork, Ireland.
O'Grady MN; Sensory Groups, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, T12 K8AF Cork, Ireland.
O'Sullivan MG; Food Packaging, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, T12 K8AF Cork, Ireland.
Hamill RM; Sensory Groups, School of Food and Nutritional Sciences, College of Science, Engineering and Food Science, University College Cork, T12 K8AF Cork, Ireland.
Kilcawley KN; Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland.
Kerry JP; Food Quality and Sensory Science Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61 P996 Cork, Ireland.

Foods ; 10(11)2021 Nov 12.

Article en En | MEDLINE | ID: mdl-34829067

Palabras clave

antioxidant capacity; dietary fibre; functional ingredient; nutritional composition; seaweeds

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2021 Tipo del documento: Article País de afiliación: Irlanda Pais de publicación: Suiza

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