Fatty acids, total lipid, protein and ash contents of processed edible seaweeds
By D. Sánchez‐Machado, J. López‐Cervantes, J. López-Hernández, P. Paseiro-Losada. 2004
590 citations recorded by the source corpus.
Subfields: Aquatic Science, Molecular Biology
View Paper: https://www.semanticscholar.org/paper/6ab1fb07241cc79b3984341448b79f06b4f88663
How researchers see this paper
The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
In Aquatic Science
In Molecular Biology
Citations in the corpus
- Nutrient and heavy metal content of edible seaweeds in New Zealand (2010, background): “The other brown seaweed analysed, U. pinnatifida, had a protein level of 19.7%, which is consistent with previously published data for this species of 18% (Sanchez-Machado et al. 2004) and 11 24% (Fleurence et al. 1994).”
- Total lipid and fatty acid composition of seaweeds for the selection of species for oil‐based biofuel and bioproducts (2012, background): “The limited information available for the fatty acid composition of seaweeds shows a similar range of fatty acids to microalgae, with carbon chains between C14 and C24 (Vaskovsky et al., 1996; Khotimchenko et al., 2002; Sánchez-Machado et al., 2004; Kumari et al., 2010; Saito et al., 2010).”
- Seaweeds: A traditional ingredients for new gastronomic sensation (2017, background): “Seaweeds are also generally tested after food processing (drying, canning, etc.), due to its possible detrimental effect on fatty acid levels (S (cid:1) anchez-Machado et al., 2004).”
- Plant biostimulants: a review on the processing of macroalgae and use of extracts for crop management to reduce abiotic and biotic stresses (2013, background): “…brown macroalgae are alginates, storage carbohydrates such as laminarin and mannitol and fucans (Black 1950; Painter 1983; Mabeau and Kloareg 1987; Sanchez-Machado et al. 2004; Sabra and Deckwer 2005; Zvyagintseva et al. 2005; Rioux et al. 2007; Leal et al. 2008; Anastyuk et al. 2009; Stengel et…”
- Food or fad? Challenges and opportunities for including seaweeds in a Nordic diet (2015, background): “2014) and lipid profile (Sánchez-Machado et al. 2004) are highly relevant for food applications.”
- In the search of new functional food ingredients from algae (2008, unknown): “Additionally, they have antiinflammatory, antibacterial, antifungicidal, antiulcerative and antitumoral activity (Kamal-Eldin, Määtta, Toivo, Lampi & Piironen, 1998; Dunford, & King, 2000; Sanchéz-Machado et al., 2004b).”
- Tropical marine macroalgae as potential sources of nutritionally important PUFAs (2010, unknown): “The present findings are in accordance with earlier studies where C20 PUFAs (AA and EPA) were recorded as the dominant fraction of FA in red algae (Dawezynski et al., 2007; Khotimchenko et al., 2002; Khotimchenko & Gusarova, 2004; Li et al., 2002; Sanchez-Machado et al., 2004).”
- Nutritional composition and physicochemical properties of two green seaweeds (Ulva pertusa and U. intestinalis) from the Pattani Bay in Southern Thailand (2011, background): “The variation in ash contents also depends on seaweed species, geographical origins, their method of mineralization, as well as effect of food processing by drying and canning (Nisizawa et al., 1987; Sánchez-Machado et al., 2004).”
- Biochemical composition and physicochemical properties of two red seaweeds (Gracilaria fisheri and G. tenuistipitata) from the Pattani Bay in Southern Thailand (2012, result): “The amounts of ash obtained in the present study were in agreement with the previous studies (Rupérez and Saura-Calixto, 2001; Sánchez-Machado et al., 2004).”
- Nutritional value of edible seaweeds. (2007, background): “Seaweeds contain up to 2% of dry weight of lipids and much of this lipid content is made up of polyunsaturated fatty acids (PUFA).(13,30) Table 6 illustrates that PUFAs account for almost half of this lipid content, with much of it occurring in the form of omega-3 and omega-6 lipids.”