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Evaluation of food grade solvents for lipid extraction and impact of storage temperature on fatty acid composition of edible seaweeds laminaria digitata (phaeophyceae) and palmaria palmata (rhodophyta)

Schmid, Matthias
; 
Guihéneuf, Freddy
; 
Stengel, Dagmar B.
Identifiers
http://hdl.handle.net/10379/13829
 https://doi.org/10.13025/26549
Publication Date
2016-10-01
Keywords
lipid extraction, seaweeds, pufa, omega-3 fatty acids, storage, lipid oxidation, microalga phaeodactylum-tricornutum, dried laver porphyra, antioxidant activity, marine macroalgae, water activity, oxidation, mechanisms, stability, pigments, disease
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journal article
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Schmid, Matthias; Guihéneuf, Freddy; Stengel, Dagmar B. (2016). Evaluation of food grade solvents for lipid extraction and impact of storage temperature on fatty acid composition of edible seaweeds laminaria digitata (phaeophyceae) and palmaria palmata (rhodophyta). Food Chemistry 208 , 161-168
Abstract
Funder
Publisher
Elsevier BV
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Externally hosted open access publications with University of Galway authors (2)