Over het archief
Het OWA, het open archief van het Waterbouwkundig Laboratorium heeft tot doel alle vrij toegankelijke onderzoeksresultaten van dit instituut in digitale vorm aan te bieden. Op die manier wil het de zichtbaarheid, verspreiding en gebruik van deze onderzoeksresultaten, alsook de wetenschappelijke communicatie maximaal bevorderen.
Dit archief wordt uitgebouwd en beheerd volgens de principes van de Open Access Movement, en het daaruit ontstane Open Archives Initiative.
Basisinformatie over ‘Open Access to scholarly information'.
Marine food-derived functional ingredients as potential antioxidants in the food industry: An overview
Ngo, D.-H.; Wijesekara, I.; Vo, T.-S.; Van Ta, Q.; Kim, S.-K. (2011). Marine food-derived functional ingredients as potential antioxidants in the food industry: An overview. Food Res. Int. 44(2): 523-529. http://dx.doi.org/10.1016/j.foodres.2010.12.030
In: Food Research International. Elsevier: Barking. ISSN 0963-9969; e-ISSN 1873-7145, meer
|  |
| Trefwoord |
|
| Author keywords |
Antioxidants; Bioactive peptides; Chitooligosaccharides; Sulfated polysaccharides; Phlorotannins |
| Auteurs | | Top |
- Ngo, D.-H.
- Wijesekara, I., meer
- Vo, T.-S.
|
|
|
| Abstract |
Recently, a great deal of interest has been developed by the consumers towards natural bioactive compounds as functional ingredients in the food products due to their various health beneficial effects. Hence, it can be suggested that antioxidative functional ingredients from marine foods and their by-products are alternative sources for synthetic ingredients that can contribute to a consumer's well-being, as a part of nutraceuticals and functional foods. This contribution presents an overview of the marine food-derived antioxidants such as bioactive peptides, chitooligosaccharide derivatives, sulfated polysaccharides, phlorotannins and carotenoids with the potential utilization in the food industry. |
IMIS is ontwikkeld en wordt gehost door het VLIZ.
