Mineral Contents of Indonesian Seaweeds and Mineral Solubility A#ected by Basic Cooking
| dc.contributor.author | Santoso, Joko | |
| dc.contributor.author | Gunji, Satoko | |
| dc.contributor.author | Yoshie-Stark, Yumiko | |
| dc.contributor.author | Suzuki, Takeshi | |
| dc.date.accessioned | 2015-12-23T04:58:28Z | |
| dc.date.available | 2015-12-23T04:58:28Z | |
| dc.date.issued | 2006 | |
| dc.identifier.issn | 1344-6606 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/77135 | |
| dc.description.abstract | This experiment was carried out to study the mineral contents and profiles of several Indonesian green, brown, and red seaweeds, and to evaluate the solubilities of Ca and Mg as a#ected by boiling in di#erent solutions (water, + sodium chloride and *./ acetic acid). The macromineral profiles were dominated by Ca, K, Na and Mg. The trace minerals Cu, Fe and Zn were found at low concentrations. Boiling in water and *./ acetic acid significantly increased the solubilities of Ca and Mg (p *.*/), whereas boiling in + sodium chloride resulted in varying solubilities of Ca and Mg. Mainly soluble Ca was found in both low (MW +*,***) and high (MW ,**,***) molecular weight fractions, whereas soluble Mg was found in the high (MW ,**,***) molecular weight fraction. | id |
| dc.language.iso | en | id |
| dc.publisher | Japanese Society for Food Science and Technology | id |
| dc.relation.ispartofseries | Vol.12 No.1_59-66; | |
| dc.title | Mineral Contents of Indonesian Seaweeds and Mineral Solubility A#ected by Basic Cooking | id |
| dc.type | Article | id |
| dc.subject.keyword | Ca | id |
| dc.subject.keyword | boiling | id |
| dc.subject.keyword | Indonesia | id |
| dc.subject.keyword | Mg | id |
| dc.subject.keyword | mineral | id |
| dc.subject.keyword | seaweed | id |
| dc.subject.keyword | solubility | id |
| dc.subject.keyword | ultrafiltration | id |
