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Chemical Composition of Seaweeds

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dc.title Chemical Composition of Seaweeds 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 acids en
dc.subject dietary fiber en
dc.subject lipids en
dc.subject minerals en
dc.subject proteins en
dc.subject seaweed en
dc.subject vitamins en
dc.description.abstract 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. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1005935
utb.identifier.rivid RIV/70883521:28110/12:43866805!RIV13-MSM-28110___
utb.source c-riv
dc.date.accessioned 2016-04-28T10:37:25Z
dc.date.available 2016-04-28T10:37:25Z
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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