Chemical compositions of the marine algae Gracilaria salicornia (Rhodophyta) and Ulva lactuca (Chlorophyta) as a potential food source.

@article{Tabarsa2012ChemicalCO,
  title={Chemical compositions of the marine algae Gracilaria salicornia (Rhodophyta) and Ulva lactuca (Chlorophyta) as a potential food source.},
  author={Mehdi Tabarsa and M. Rezaei and Z. Ramezanpour and J. R. Waaland},
  journal={Journal of the science of food and agriculture},
  year={2012},
  volume={92 12},
  pages={
          2500-6
        }
}
  • Mehdi Tabarsa, M. Rezaei, +1 author J. R. Waaland
  • Published 2012
  • Biology, Medicine
  • Journal of the science of food and agriculture
  • BACKGROUND The nutritional compositions of two edible red (Gracilaria salicornia) and green (Ulva lactuca) seaweeds were determined to evaluate their possible uses as potential food ingredients. RESULTS In general, these species contained limited amounts of lipids ranging between 0.99 and 2.00 g 100 g(-1) dry weight) and considerably high amount of minerals, especially in G. salicornia (38.91 g 100 g(-1) d.w.). The crude protein values varied between 9.58 and 10.69 g 100 g(-1) d.w. Amounts… CONTINUE READING
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