Chemical composition of Spirulina and eukaryotic algae food products marketed in Spain
1993
Ortega Calvo, J. J. | Mazuelos Vela, Carmen | Hermosín, Bernardo | Sáiz-Jiménez, Cesáreo | Instituto de Salud Carlos III | Ministerio de Sanidad y Consumo (España)
11 pages, 9 tables, 47 references. The authors are grateful to Dr J. Grimalt for this help in element and amino acid analyses.
Afficher plus [+] Moins [-]Three Spirulina and five eukaryotic algal food products available in the Spanish market have been extensively studied. Results are given for their gross chemical composition (water content, crude protein, total carbohydrates, lipids, nucleic acids etc.) and contents of macrominerals, trace elements, fatty acids, amino acids and neutral sugars. The results are compared to those from other studies on natural or laboratory-produced populations. An overall nutritional and toxicological evaluation of these products is included.
Afficher plus [+] Moins [-]J.J.O.C. was supported by Fondo de Investigaciones Sanitarias de la Seguridad Social, Ministerio de Sanidad y Consumo, Spain.
Afficher plus [+] Moins [-]Peer reviewed
Afficher plus [+] Moins [-]Mots clés AGROVOC
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