Seaweeds Digestibility and Methods Used for Digestibility Determination.
Identifikátory výsledku
Kód výsledku v 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>
Výsledek na webu
<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>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Seaweeds Digestibility and Methods Used for Digestibility Determination.
Popis výsledku v původním jazyce
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.
Název v anglickém jazyce
Seaweeds Digestibility and Methods Used for Digestibility Determination.
Popis výsledku anglicky
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.
Klasifikace
Druh
C - Kapitola v odborné knize
CEP obor
GM - Potravinářství
OECD FORD obor
—
Návaznosti výsledku
Projekt
—
Návaznosti
V - Vyzkumna aktivita podporovana z jinych verejnych zdroju
Ostatní
Rok uplatnění
2012
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název knihy nebo sborníku
Handbook of Marine Macroalgae: Biotechnology and Applied Phycology
ISBN
978-0-470-97918-1
Počet stran výsledku
17
Strana od-do
285-301
Počet stran knihy
557
Název nakladatele
John Wiley & Sons Ltd.
Místo vydání
Chichester
Kód UT WoS kapitoly
—