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.
显示更多 [+] 显示较少 [-]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.
显示更多 [+] 显示较少 [-]J.J.O.C. was supported by Fondo de Investigaciones Sanitarias de la Seguridad Social, Ministerio de Sanidad y Consumo, Spain.
显示更多 [+] 显示较少 [-]Peer reviewed
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