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Seaweed minerals as nutraceuticals
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| dc.title | Seaweed minerals as nutraceuticals | en |
| dc.contributor.author | Mišurcová, Ladislava | |
| dc.contributor.author | Machů, Ludmila | |
| dc.contributor.author | Orsavová, Jana | |
| dc.relation.ispartof | Advances in Food and Nutrition Research, Vol 64: Marine Medicinal Foods: Implications and Applications, Macro and Microalgae | |
| dc.identifier.issn | 1043-4526 Scopus Sources, Sherpa/RoMEO, JCR | |
| dc.identifier.isbn | 978-0-12-387700-0 | |
| dc.date.issued | 2011 | |
| utb.relation.volume | 64 | |
| utb.relation.issue | 2011 | |
| dc.citation.spage | 371 | |
| dc.citation.epage | 390 | |
| dc.type | article | |
| dc.language.iso | en | |
| dc.identifier.doi | 10.1016/B978-0-12-387669-0.00029-6 | |
| dc.relation.uri | https://www.sciencedirect.com/science/article/pii/B9780123876690000296 | |
| dc.subject | algae | en |
| dc.subject | vioavailability | en |
| dc.subject | dietary reference intakes | en |
| dc.subject | functional foods | en |
| dc.subject | mineral | en |
| dc.subject | nutraceuticals | en |
| dc.subject | seaweed | en |
| dc.subject | trace element | en |
| dc.description.abstract | Seaweed is known as an abundant source of minerals. Mineral composition of seaweed is very changeable because of many exogenous and endogenous factors and differs also within the same species. Principally, seaweed is an excellent source of some essential elements. Mainly, iron and iodine are in high concentration. Seaweeds could be prospective as functional foods and also producers of mineral nutraceuticals. © 2011 Elsevier Inc. | en |
| utb.faculty | Faculty of Technology | |
| dc.identifier.uri | http://hdl.handle.net/10563/1002605 | |
| utb.identifier.rivid | RIV/70883521:28110/11:43865718!RIV12-MSM-28110___ | |
| utb.identifier.obdid | 43865734 | |
| utb.identifier.scopus | 2-s2.0-80555127306 | |
| utb.identifier.wok | 000310985200030 | |
| utb.source | j-scopus | |
| dc.date.accessioned | 2012-02-10T13:15:14Z | |
| dc.date.available | 2012-02-10T13:15:14Z | |
| utb.contributor.internalauthor | Mišurcová, Ladislava | |
| utb.contributor.internalauthor | Machů, Ludmila | |
| utb.contributor.internalauthor | Orsavová, Jana | |
| utb.fulltext.affiliation | Ladislava Mišurcová*1 , Ludmila Machů 2, and Jana Orsavová 3 * Department of Food Technology and Microbiology, Faculty of Technology, Tomas Bata University in Zlín, Zlín, Czech Republic 2 Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlín, Zlín, Czech Republic 3 Jana Orsavová is not employed in academic institution but contributed to this chapter. 1 Corresponding author: Ladislava Mišurcová, E-mail address: [email protected] | |
| utb.fulltext.dates | - | |
| utb.fulltext.faculty | Faculty of Technology | |
| utb.fulltext.ou | Department of Food Technology and Microbiology | |
| utb.fulltext.ou | Department of Food Analysis and Chemistry |
