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Chemical composition of Spirulina and eukaryotic algae food products marketed in Spain

AuthorsOrtega Calvo, J. J. ; Mazuelos Vela, Carmen ; Hermosín, Bernardo ; Sáiz-Jiménez, Cesáreo
Heavy metals
Fatty acids
Amino acids
Issue DateAug-1993
PublisherKluwer Academic Publishers
CitationJournal of Applied Phycology 5(4): 425-435 (1993)
AbstractThree 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.
Description11 pages, 9 tables, 47 references. The authors are grateful to Dr J. Grimalt for this help in element and amino acid analyses.
Publisher version (URL)http://www.springerlink.com/content/t632w42l81544668/fulltext.pdf
Appears in Collections:(IRNAS) Artículos
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