期刊
TRENDS IN FOOD SCIENCE & TECHNOLOGY
卷 27, 期 1, 页码 57-61出版社
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.tifs.2012.03.004
关键词
-
Seaweeds are traditionally used as sea vegetables in asian countries but their consumption by western consumers is minimal. The nutritional value of algae and their potential use as functional ingredients in foods is discussed. The addition of seaweeds to the diet of marine animals produced by aquaculture is suggested. This would be a new opportunity to introduce seaweeds indirectly into the human food chain in western countries, especially in Europe. The treatment of wastewater produced by aquaculture facilities with macro algea is an additional argument for the use of this marine resource in food production and the development of a new method for marine aquaculture.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据