Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Eva Gómez-Ordóñez"'
Autor:
Araceli Redondo-Cuenca, Eva Gómez-Ordóñez, Selene Elizabeth Herrera-Vázquez, Pilar Rupérez, Luis Condezo-Hoyos
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
E-Prints Complutense. Archivo Institucional de la UCM
instname
E-Prints Complutense. Archivo Institucional de la UCM
Currently there is a growing interest from the food industry in obtaining inulin for its possible use in the elaboration of functional foods. A set of optimum extraction conditions was developed for the recovery of inulin plus fructo-oligosaccharides
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e03458cb8aa5a61b3d9af22e21c481b9
http://hdl.handle.net/10261/267110
http://hdl.handle.net/10261/267110
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Biological properties of polysaccharides from seaweeds are related to their composition and structure. Many factors such as the kind of sugar, type of linkage or sulfate content of algal biopolymers exert an influence in the relationship between stru
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2c97621b2507cb12933559d1a014bfe0
https://doi.org/10.1016/j.talanta.2012.01.067
https://doi.org/10.1016/j.talanta.2012.01.067
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Proximate composition (moisture, ash, protein and oil content), total dietary fibre content and physicochemical properties of three brown and two red edible Spanish seaweeds, namely: Himanthalia elongata (sea spaghetti), Bifurcaria bifurcata, Laminar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::72995664ed3a2bb17308dde588542202
https://doi.org/10.1016/j.foodres.2010.08.005
https://doi.org/10.1016/j.foodres.2010.08.005
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
© 2014 Institute of Food Science and Technology. The central goal of this study was to evaluate the antioxidant activities related to the nondigestible polysaccharides present in the brown alga Saccharina latissima. For this purpose, a chemical frac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3af5a5d670522592c03d5adce776ec43
http://hdl.handle.net/10261/110801
http://hdl.handle.net/10261/110801
Publikováno v:
Bioactive Compounds from Marine Foods
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::635f156824ad84e11453308d4476fa78
https://doi.org/10.1002/9781118412893.ch11
https://doi.org/10.1002/9781118412893.ch11
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
The edible brown seaweed sugar Kombu (Saccharina latissima) is a good source of dietary fiber (DF) and associated compounds. Besides it presents antioxidant capacity in vitro due to their sulfated polysaccharides and polyphenols. The effect of a DF-r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e567bc050f9d6f3c427211a0e0bc56e9
http://hdl.handle.net/10261/88067
http://hdl.handle.net/10261/88067
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Health-promoting effect of dietary supplementation with the red seaweed Mastocarpus stellatus was studied. Its major component is dietary fibre (31.7/100 g dry weight), 72% as soluble fibre, mainly formed by carrageenans, sulphated-galactans of red s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::881330a5745fd52c71c8d21c521f656b
https://pubmed.ncbi.nlm.nih.gov/22868162
https://pubmed.ncbi.nlm.nih.gov/22868162
Autor:
Pilar Rupérez, Eva Gómez-Ordóñez
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Phycocolloids present in three brown (Himanthalia elongata, Bifurcaria bifurcata, Saccharina latissima) and five red edible seaweeds (Mastocarpus stellatus, Gigartina pistillata, Chondracanthus acicularis, Nemalion helminthoides and Dumontia contorta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7115cb144814fb7d0421963c7d8a6bb6
http://hdl.handle.net/10261/65332
http://hdl.handle.net/10261/65332
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Multifunctional antioxidant potential of several brown and red edible seaweeds was evaluated in organic and aqueous soluble extracts. The great reduction power and radical scavenging activity of Bifurcaria bifurcata—a Sargassaceae brown algal speci
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::485dfddad40c7afae0b48c7731d9b0f6
http://hdl.handle.net/10261/64135
http://hdl.handle.net/10261/64135
Seaweeds and seaweed-derived products are underexploited marine bioresources and a source of natural ingredients for functional foods. Nutritional studies on seaweeds indicate that brown and red seaweeds possess a good nutritional quality and could b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::43a0f04476fc88561806c065b4a78cfa
https://doi.org/10.1016/b978-0-12-387669-0.00026-0
https://doi.org/10.1016/b978-0-12-387669-0.00026-0