On the human consumption of the red seaweed dulse (Palmaria palmata (L.) Weber & Mohr) View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2013-12

AUTHORS

Ole G. Mouritsen, Christine Dawczynski, Lars Duelund, Gerhard Jahreis, Walter Vetter, Markus Schröder

ABSTRACT

The red seaweed dulse (Palmaria palmata) is one of the more popular seaweed species for human consumption in the Western world. With a documented historical use up to present days in Ireland, Brittany (France), Iceland, Maine (USA), and Nova Scotia (Canada), it has remained a snack, a food supplement, and an ingredient in various dishes. The trend towards more healthy and basic foodstuffs, together with an increasing interest among chefs for the seaweed cuisine, has posed the need for more quantitative knowledge about the chemical composition of dulse of relevance for human consumption. Here, we report on data for amino acid composition, fatty acid profile, vitamin K, iodine, kainic acid, inorganic arsenic, as well as for various heavy metals in samples from Denmark, Iceland, and Maine. More... »

PAGES

1777-1791

References to SciGraph publications

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  • Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1007/s10811-013-0014-7

    DOI

    http://dx.doi.org/10.1007/s10811-013-0014-7

    DIMENSIONS

    https://app.dimensions.ai/details/publication/pub.1050727314


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