Chapter 42. Functional and Nutraceutical Ingredients from Marine Macroalgae

  1. Associate Professor Cesarettin Alasalvar5,
  2. Professor Fereidoon Shahidi6,
  3. Professor Kazuo Miyashita7,
  4. Dr Udaya Wanasundara8
  1. Tao Wang1,
  2. Gu∂rún Ólafsdóttir2,
  3. Rósa Jónsdóttir3,
  4. Hordur G. Kristinsson4,
  5. Ragnar Johannsson3

Published Online: 2 SEP 2010

DOI: 10.1002/9781444325546.ch42

Book Title

Handbook of Seafood Quality, Safety and Health Applications

Handbook of Seafood Quality, Safety and Health Applications

Additional Information

How to Cite

Wang, T., Ólafsdóttir, G., Jónsdóttir, R., Kristinsson, H. G. and Johannsson, R. (2010) Functional and Nutraceutical Ingredients from Marine Macroalgae, in Handbook of Seafood Quality, Safety and Health Applications (eds C. Alasalvar, F. Shahidi, K. Miyashita and U. Wanasundara), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444325546.ch42

Editor Information

  1. 5

    TÜBİTAK Marmara Research Centre, Food Institute, Gebze/Kocaeli, Turkey

  2. 6

    Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, Canada

  3. 7

    Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Japan

  4. 8

    POS Pilot Plant Corporation, Saskatoon, SK, Canada

Author Information

  1. 1

    College of Food Science and Engineering, Dalian Ocean University, Dalian, China

  2. 2

    Department of Food Science and Nutrition, Faculty of Science, University of Iceland, Reykjavik, Iceland

  3. 3

    Matis-Icelandic Food and Biotech R&D, Reykjavík, Iceland

  4. 4

    Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL, USA

Publication History

  1. Published Online: 2 SEP 2010
  2. Published Print: 1 OCT 2010

ISBN Information

Print ISBN: 9781405180702

Online ISBN: 9781444325546

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