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Seaweeds Digestibility and Methods Used for Digestibility Determination.

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dc.title Seaweeds Digestibility and Methods Used for Digestibility Determination. en
dc.contributor.author Mišurcová, Ladislava
dc.relation.ispartof Handbook of Marine Macroalgae: Biotechnology and Applied Phycology
dc.identifier.isbn 978-0-470-97918-1
dc.date.issued 2012
dc.event.location Chichester
utb.event.state-en United Kingdom
utb.event.state-cs Spojené království
dc.type bookPart
dc.language.iso en
dc.publisher John Wiley & Sons Ltd.
dc.subject amino acid score en
dc.subject digestibility en
dc.subject enzyme hydrolysis en
dc.subject in vivo metod en
dc.subject in vitro metod en
dc.subject seaweed en
dc.description.abstract 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 influenced of 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. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1005977
utb.identifier.rivid RIV/70883521:28110/12:43866818!RIV13-MSM-28110___
utb.identifier.obdid 43867016
utb.source c-riv
dc.date.accessioned 2016-04-28T10:37:29Z
dc.date.available 2016-04-28T10:37:29Z
dc.description.sponsorship V
dc.format.extent 557
utb.identifier.utb-sysno 62180
utb.identifier.nkp 5134007
utb.contributor.internalauthor Mišurcová, Ladislava
riv.obor GM
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