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Abstract

Algae have been used as human food for thousands of years in all parts of the world. The most commonly consumed macroalgae include the red algae Porphyra (nori, kim, laver), Asparagopsis taxiformis (limu), Gracilaria,Chondrus crispus (Irish moss) and Palmaria palmata (dulse), the kelps Laminaria (kombu), Undaria (wakame) and Macrocystis, and the green algae Caulerpa racemosa,Codium and Ulva (see Tseng, 1981; Drueh1,1988; Mumford & Miura, 1988 for reviews). These algae are either harvested from wild populations or are farmed. These algae usually are eaten either fresh, dried or pickled (Abbott, 1988). Several macroalgae are also the source of hydrocolloids such as agar-agar and carrageenan which are widely used in the food industry as stabilisers, thickeners and gelling agents.

Keywords

Algal Culture Spirulina Platensis Phaeodactylum Tricornutum Patent Number Raceway Pond 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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© Thomson Science 1998

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  • M. A. Borowitzka

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