Enhancing Effect of a Roasting Treatment on the Radical Scavenging Activity of a Marine Brown Alga Polysaccharide (Alginic acid).

Higashi-Okai, Kiyoka; Takenouchi, Akiko; Ogawa, Aya; Okai, Yasuji

Higashi-Okai, Kiyoka; Takenouchi, Akiko; Ogawa, Aya; Okai, Yasuji.

Afiliación

Higashi-Okai K; Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University.
Takenouchi A; Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women's University.
Ogawa A; Department of Nutrition, Osaka Seikei College.
Okai Y; Center for Research and Development of Bioresources, Osaka Prefecture University.

J UOEH ; 43(1): 1-13, 2021.

Article en En | MEDLINE | ID: mdl-33678779

Asunto(s)

Ácido Algínico/análisis; Culinaria/métodos; Depuradores de Radicales Libres/análisis; Calor; Phaeophyceae/química

Palabras clave

alginic acid; amino acid; radical-scavenging activity; roasting treatment

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Depuradores de Radicales Libres / Culinaria / Phaeophyceae / Ácido Algínico / Calor Idioma: En Revista: J UOEH Año: 2021 Tipo del documento: Article

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