Nutritional composition of edible Hawaiian seaweeds

By K. McDERMID, Brooke Stuercke. Journal of Applied Phycology, 2003

359 citations recorded by the source corpus.

Subfields: Aquatic Science, Food Science

View Paper: https://www.semanticscholar.org/paper/99991577e1bff1e07a9a960064ee2bdc6cdc1516

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

1. J. Kuparinen
2. B. Jha
3. S. Davies
4. P. Kuuppo
5. J. Milley
6. J. Blomster
7. P. Masniyom
8. S. Tibbetts

In Food Science

1. J. Kuparinen
2. B. Jha
3. S. Davies
4. P. Kuuppo
5. J. Blomster
6. P. Masniyom
7. S. Tibbetts
8. K. Fagerstedt

Citations in the corpus

• Biochemical composition and physicochemical properties of two red seaweeds (Gracilaria fisheri and G. tenuistipitata) from the Pattani Bay in Southern Thailand (2012, result): “These amounts were consistent with the previous reports (1-3% DW) (Fleurence, 1999) and also similar to G. coronopifolia (2.1%), G. salicornia (2.4%), and G. parvispora (2.8% DW) (McDermid and Stuercke, 2003).”
• Nutrient and heavy metal content of edible seaweeds in New Zealand (2010, background): “(McDermid & Stuercke 2003) and Porphyra spp. collected from Spanish shorelines at 24.1% (Sanchez-Machado et al. 2004).”
• Hydrothermal liquefaction of biomass: developments from batch to continuous process. (2015, methodology): “They generally have a low lipid content (McDermid and Stuercke, 2003) but are high in carbohydrates, which are potential biofuel precursors.”
• Macroalgal biorefinery concepts for the circular bioeconomy: A review on biotechnological developments and future perspectives (2021, background): “Lipids on the other hand, represent less than 5 % of the total dry weight [34].”
• Total lipid and fatty acid composition of seaweeds for the selection of species for oil‐based biofuel and bioproducts (2012, background): “While the Bryopsidales are a lipid rich order when compared to other green seaweeds, total lipids rarely exceed 5% dw (McDermid & Stuercke, 2003).”
• Macroalgae as a sustainable aquafeed ingredient (2019, background): “2 (McDermid and Stuercke, 2003) Ulva (Enteromorpha) intestinalis 6.”
• Nutritional composition and physicochemical properties of two green seaweeds (Ulva pertusa and U. intestinalis) from the Pattani Bay in Southern Thailand (2011, background): “According to reported literature, most seaweeds contained lipid less than 4% DW (McDermid and Stuercke, 2003).”
• Minerals, PUFAs and antioxidant properties of some tropical seaweeds from Saurashtra coast of India (2011, result): “The percentage of soluble carbohydrate was significantly higher than the reported content of 16–40% in the seaweeds collected from Hawaii (McDermid and Stuercke 2003) but were marginally lower than the values of 39–70% in Vietnamese seaweeds (Hong et al.”
• Chemical composition and nutritional properties of freshwater and marine microalgal biomass cultured in photobioreactors (2014, background): “(McDermid and Stuercke 2003; Volkman and Brown 2006).”
• Macroalgae in biofuel production (2015, methodology): “2005a; Maceiras et al. 2011; Fig. 1). When comparing two oil extraction methods, thermochemical liquefaction and a solvent method, where supercritical CO2 is used as a solvent, Aresta et al. (2005a) found liquefaction as a quantitatively more efficient method with higher amount of oily substances.”
• Tropical seaweeds for human food, their cultivation and its effect on biodiversity enrichment (2015, background): “…nutritional adequacy and edibility as human food have also been shown, at least at the laboratory level (e.g., Black, 1952; Matanjun et al., 2009; McDermid and Stuercke, 2003; Reed, 1907; Robledo and Freile, 1997), most of the limited cultivation experience outside Asia is for hydrocolloid…”