Kontaktujte nás | Jazyk: čeština English
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 | |
utb.fulltext.affiliation | Ladislava Mišurcová Tomas Bata University in Zlín, Faculty of Technology, Department of Food Technology and Microbiology, Czech Republic | |
utb.fulltext.dates | - | |
utb.fulltext.faculty | Faculty of Technology | |
utb.fulltext.ou | Department of Food Technology and Microbiology |