Seaweed: Chemical composition and potential food uses
作者:
Keiji Ito,
Kanji Hori,
期刊:
Food Reviews International
(Taylor Available online 1989)
卷期:
Volume 5,
issue 1
页码: 101-144
ISSN:8755-9129
年代: 1989
DOI:10.1080/87559128909540845
出版商: Taylor & Francis Group
数据来源: Taylor
摘要:
Chemical components of seaweeds—carbohydrates, proteins and low molecular weight nitrogenous compounds, minerals, lipids, vitamins, volatile compounds, and pigments—are reviewed in relation to potential food uses. The nutritive values of seaweeds are briefly discussed. Bioactive compounds found in seaweeds are also discussed for pharmaceutical uses or toxicity. Finally, practical uses of seaweeds as food in Japan are described.
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