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Cited by 269

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Seaweed: Chemical composition and potential food uses

Ito, Keiji, Hori, Kanji·1989·Food Reviews International
DOI 10.1080/87559128909540845
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Abstract

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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Metadata

Authors
Ito, K., & Hori, K.
Venue
Food Reviews International
Publisher
Informa UK Limited
Published
1989-01
Volume
5
Issue
1
Pages
101-144
ISSN
  • 1525-6103 (ISSN-L)
  • 8755-9129
DOI
10.1080/87559128909540845
OpenAlex
W2103395539
Cited by
269
References
1
FWCI
0.00
Type
journal article
Language
en
Open access
closed

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Ito, K., & Hori, K. (1989). Seaweed: Chemical composition and potential food uses. Food Reviews International. https://doi.org/10.1080/87559128909540845

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