Dietary fibre and physicochemical properties of edible Spanish seaweeds

By P. Rupérez, F. Saura-calixto. 2001

330 citations recorded by the source corpus.

Subfields: Aquatic Science, Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/75948e5a8bfe2c938d1d26f0f3d091957b09c481

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Citations in the corpus

Nutrient and heavy metal content of edible seaweeds in New Zealand (2010, neutral): “1995 ; Ruperez & Saura Calixto 2001 ; Sanchez-Machado et al.”
Biochemical composition and physicochemical properties of two red seaweeds (Gracilaria fisheri and G. tenuistipitata) from the Pattani Bay in Southern Thailand (2012, background): “Most seaweeds are rich in dietary fiber (>50% DW) (Darcy-Vrillon, 1993; Mabeau and Fleurence, 1993) and the principal physiological effects of dietary fiber correlate to their physicochemical properties (Rupérez and Saura-Calixto, 2001).”
A concise review of the brown macroalga Ascophyllum nodosum (Linnaeus) Le Jolis (2020, background): “The content of total dietary fibres ranges from 33 to 50 g (100 g)−1 DW (Lahaye 1991; Jiménez-Escrig and Cambrodón 1999; Rupérez and Saura-Calixto 2001; Pereira 2013, Pereira 2018a, b).”
Seaweeds for livestock diets: A review (2016, background): “, 2010); whereas, protein values in the 18–50% DM range have been reported for Porphyra and Pyropia species, Table 3 (Davies et al., 1997; Marsham et al., 2007; Mišurcová et al., 2010; Rupérez and Saura-Calixto, 2001).”
Biomass soaking treatments to reduce potentially undesirable compounds in the edible seaweeds sugar kelp (Saccharina latissima) and winged kelp (Alaria esculenta) and health risk estimation for human consumption (2018, background): “…is supported by the nutritional and health benefits of including seaweeds in the diet, especially regarding the high content of dietary fibres (Rupérez and Saura-Calixto 2001; Dawczynski et al. 2007a), minerals, vitamins and trace elements in most relevant species (Rupérez 2002; MacArtain et…”
Red and green macroalgae for fish and animal feed and human functional food development (2016, neutral): “24 (5) 33–47 (2) 44 (16) 37 (17) 33 (18) 25 (19) Chondrus crispus 20 (20) Gracilaria sp 21 (21) 24 (22) 20–26 (23) 12–22 (24) 19 (25) 10 (26) 31–45 (27) Palmaria sp.”
Nutritional composition and physicochemical properties of two green seaweeds (Ulva pertusa and U. intestinalis) from the Pattani Bay in Southern Thailand (2011, background): “In contrast, they showed high levels of IDF, TDF, elements (Ca and Cl) and amino acids (histidine and lysine) as well as OHC when collected in summer (P 0.05).”
Functional Composition, Nutritional Properties, and Biological Activities of MoroccanSpirulinaMicroalga (2019, background): “82 6–13% [5, 37] >60% [39–45] >5% [46, 47] CF (%) 4.”
Seaweeds for Food and Industrial Applications (2013, background): “On the other hand, red algae, e.g., Palmaria palmata (Dulse) and Porphyra tenera contain 21–47 g protein/100 g d.w. (Fleurence, 1999; Rupérez and Saura-Calixto, 2001).”
Nutritional value of selected macroalgae (2011, background): “In general, all the studied species presented high crude fiber content (Table 2), in agreement with other studies (Wong and Cheung 2000; Rupérez and Saura-Calixto 2001; McDermid et al. 2005).”
Dietary fibre and physicochemical properties of several edible seaweeds from the northwestern Spanish coast (2010, methodology): “Similar values have been reported by other authors for red and brown seaweeds (Mabeau & Fleurence, 1993; Rupérez & Saura-Calixto, 2001; Cofrades, López-López, Solas, Bravo, & Jiménez-Colmenero, 2008; Sánchez-Machado, López-Cervantes, López-Hernández, & Paseiro-Losada, 2004).”