Seaweed in food products: biochemical and nutritional aspects

Trends in Food Science and Technology

Volumn 4, Issue 4, 1993, Pages 103-107

  Mabeau, Serge ^a   Fleurence, Joël ^a  

^a Centre d'Etude et de Valorisation des Algues (CEVA)   (France)

Author keywords

[No Author keywords available]

Indexed keywords

ALGAE; BIOCHEMISTRY; NUTRITION; POLYSACCHARIDES; SEAWEED;

CONDIMENTS; FRANCE; SEAWEEDS; VEGETABLES;

FOOD PRODUCTS;

ALGAE;

EID: 0027575746     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/0924-2244(93)90091-N     Document Type: Review

References (19)

1. Avid du Conseil Supérieur d'Hygiène Publique de France (Section de l'Alimentation)
2. Marine algae as sources of fibres: Determination of soluble and insoluble dietary fibre contents in some ‘sea vegetables’
3. Review of chemical constituents of the red algaPalmaria palmata (dulse)
4. The protein value in human nutrition of edible marine algae in Japan
5. The Prostaglandin Synthesis in Carp Thrombocyte