An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species

An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species

Irish edible brown (<i>Himanthalia elongata</i>—sea spaghetti, <i>Alaria esculenta</i>—Irish wakame) and red seaweeds (<i>Palmaria palmata</i>—dulse, <i>Porphyra umbilicalis</i>—nori) were assessed for nutritional (proximate composition; salt; pH; amin...

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Autores principales: Halimah O. Mohammed, Michael N. O’Grady, Maurice G. O’Sullivan, Ruth M. Hamill, Kieran N. Kilcawley, Joseph P. Kerry
Formato: article
Lenguaje:EN
Publicado: MDPI AG 2021
Materias:
seaweeds
functional ingredient
nutritional composition
dietary fibre
antioxidant capacity
Chemical technology
TP1-1185
Acceso en línea:https://doaj.org/article/fd7833ce647f44a5953d9b49fd8ee904
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https://doaj.org/article/fd7833ce647f44a5953d9b49fd8ee904

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