Seaweeds Digestibility and Methods Used for Digestibility Determination.

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F12%3A43866818" target="_blank" >RIV/70883521:28110/12:43866818 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1002/9781119977087.ch13" target="_blank" >http://dx.doi.org/10.1002/9781119977087.ch13</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1002/9781119977087.ch13" target="_blank" >10.1002/9781119977087.ch13</a>

Result language
angličtina
Original language name
Seaweeds Digestibility and Methods Used for Digestibility Determination.
Original language description
Digestibility is a very important factor showing a utilization rate of significant nutritive factors. Therefore, it should be a part of defined nutritive value of food. Seaweed is used as food due to its high content of many bioactive compounds, but their bioavailability by human body is poorly documented. The chapter is focused on the methods of seaweed digestibility assessment, their historic development and character. The considerable ranges of endogenous and exogenous factors that may be influencedof seaweed digestibility are described. Seaweed could be used as a supplement to increase a dietary fiber portion in food products or feed, so contribution of seaweed to food and feed digestibility is also described.
Czech name
—
Czech description
—

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
17
Pages from-to
285-301
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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