SEAWEED IN FOOD-PRODUCTS - BIOCHEMICAL AND NUTRITIONAL ASPECTS

被引：391

作者：

MABEAU, S

FLEURENCE, J

机构：

[1] Centre d'Etude et de Valorisation des Algues (CEVA), Presqu'île de Pen Lan, BP 3

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1993年 / 4卷 / 04期

关键词：

D O I：

10.1016/0924-2244(93)90091-N

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Seaweeds, which have traditionally been used by the Western food industry for their polysaccharide extractives - alginate, carrageenan and agar - also contain compounds with potential nutritional benefits. Seaweeds have recently been approved in France for human consumption (as vegetables and condiments), thus opening new opportunities for the food industry. These seaweed ingredients must meet industrial and technical specifications and consumer safety regulations. This paper is a short review of biochemical and nutritional aspects associated with the use of seaweeds in food products.

引用

页码：103 / 107

页数：5

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