In vitro digestibility of different commercial edible algae products

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F14%3A43871823" target="_blank" >RIV/70883521:28110/14:43871823 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1080/10498850.2012.721873" target="_blank" >http://dx.doi.org/10.1080/10498850.2012.721873</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1080/10498850.2012.721873" target="_blank" >10.1080/10498850.2012.721873</a>

Result language
angličtina
Original language name
In vitro digestibility of different commercial edible algae products
Original language description
Digestibility is an important factor in determining the level of nutritive factors utilization. Determination of in vitro digestibility in a Daisy incubator and assessment of protein digestibility using Kjeldahl method of algal food products after pepsin, pancreatin, and combined hydrolysis of both enzymes was described. The influence of different hydrolysis times on algal digestibility was investigated in brown seaweeds, red seaweeds, and green alga. The highest digestibility values were generally determined in red seaweeds after 24 h of combined hydrolysis by pepsin and pancreatin. Direct dependence between digestion time and digestion efficiency was verified and statistically proven.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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