Chemical Composition of Seaweeds

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F12%3A43866805" target="_blank" >RIV/70883521:28110/12:43866805 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1002/9781119977087.ch7" target="_blank" >http://dx.doi.org/10.1002/9781119977087.ch7</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1002/9781119977087.ch7" target="_blank" >10.1002/9781119977087.ch7</a>

Result language
angličtina
Original language name
Chemical Composition of Seaweeds
Original language description
Algae form a diverse group of organisms because of their morphotypes, cellular structure, and their proportion ranging from several centimeters to tens of meters. Due to their high nutritional value, seaweeds are traditionally used for various purposes such as food worldwide, and especially in Asian countries. Nowadays, the utilization of seaweed as food, particularly as spice and delicacies is extended in western countries due to the change of the life style and dietary conventions. Because of high content of bioactive compounds, they have been used for the production of pharmaceutical and medicinal products. The chapter is focused on the various components of seaweed such as proteins and amino acids, minerals, vitamins, lipids and dietary fiber.
Czech name
—
Czech description
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Publication year
2012
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Book/collection name
Handbook of Marine Macroalgae Biotechnology and Applied Phycology
ISBN
978-0-470-97918-1
Number of pages of the result
20
Pages from-to
173-192
Number of pages of the book
557
Publisher name
John Wiley & Sons Ltd.
Place of publication
Chichester
UT code for WoS chapter
—

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