Amino acids, fatty acids, and dietary fibre in edible seaweed products
By C. Dawczynski, R. Schubert, G. Jahreis. 2007
940 citations recorded by the source corpus.
Subfields: Aquatic Science, Molecular Biology
View Paper: https://www.semanticscholar.org/paper/75e376519f720ec53e8834a3eb7ec9d9361acf5d
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In Aquatic Science
In Molecular Biology
Citations in the corpus
- 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): “…have reported high levels of arsenic (As) in its toxic inorganic form (iAS, Almela et al. 2006; Rose et al. 2007; Besada et al. 2009), cadmium (Cd, Almela et al. 2006; Besada et al. 2009) and iodine (Dawczynski et al. 2007b; Desideri et al. 2016) in seaweed food products commercialised in Europe.”
- Biochemical composition, nutritional value, and antioxidant properties of seven seaweed species from the Madeira Archipelago (2017, background): “Chlorophyll a”
- Algal Proteins: Extraction, Application, and Challenges Concerning Production (2017, neutral): “Furthermore, leucine and isoleucine are commonly found in low concentrations in red species of algae, while methionine, cysteine, and lysine are often limiting in brown algae species [35,38].”
- The relative importance of mangroves and seagrass beds as feeding areas for resident and transient fishes among different mangrove habitats in Florida and Belize: Evidence from dietary and stable-isotope analyses (2012, methodology): “Assimilated [C] and [N] of potential prey were estimated following the methods of Koch and Phillips (2002), with source's digestibility reported in the literature (Benner and Hodson, 1985; Dawczynski et al., 2007; Dawes and Lawrence, 1980) and the elemental concentrations measured in this study.”
- Seaweeds for Food and Industrial Applications (2013, background): “3-glucan) and mannitol (Kolb et al., 1999; Dawczynski et al., 2007).”
- Red and green macroalgae for fish and animal feed and human functional food development (2016, background): “Most traditional European food products possess a n-6:n-3 ratio of (15–17):1, suggesting that European diets are deficient in n-3 and high in n-6.((3,53)) Holdt”
- Nutritional value of selected macroalgae (2011, background): “…reported in other studies (e.g., Fleurence 1999; Rupérez and Saura-Calixto 2001; Burtin 2003; McDermid and Stuercke 2003; Barbarino and Lourenço 2005; Marinho-Soriano et al. 2006; Dawczynski et al. 2007; Hwang et al. 2007; Marsham et al. 2007; Chakraborty and Santra 2008; Polat and Ozogul 2008).”
- Minerals, PUFAs and antioxidant properties of some tropical seaweeds from Saurashtra coast of India (2011, result): “Also, the sum of n-6 PUFAs being higher in Rhodophycean and Phaeophycean was in accordance with previous studies where n-3 and n-6 PUFAs were recorded as the dominant fraction of total FA in Rhodophyta and Phaeophyta ( Dawezynski et al. 2007 ; K hotimchenko et al.2002).”
- Functional Composition, Nutritional Properties, and Biological Activities of MoroccanSpirulinaMicroalga (2019, background): “42% higher than that from seaweeds [51] and than that from terrestrial plants or vegetables [52].”
- Marine Bioactives as Functional Food Ingredients: Potential to Reduce the Incidence of Chronic Diseases (2011, background): “therefore, can be regarded as dietary fibres [11].”