Дисертації з теми "Marine algae as food Australia"
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Goodsell, Paris Justine. "Consequences of disturbance for subtidal floral and faunal diversity /." Title page, abstract and table of contents only, 2004. http://web4.library.adelaide.edu.au/theses/09PH/09phg6555.pdf.
Повний текст джерелаCrawley, Karen Ruth. "Detached macrophyte accumulations in surf zones: Significance of macrophyte type and volume in supporting secondary production." Thesis, Edith Cowan University, Research Online, Perth, Western Australia, 2006. https://ro.ecu.edu.au/theses/1744.
Повний текст джерелаJames, Deborah Linnell. "Enhancing food safety and quality." Morgantown, W. Va. : [West Virginia University Libraries], 2007. https://eidr.wvu.edu/etd/documentdata.eTD?documentid=5189.
Повний текст джерелаTitle from document title page. Document formatted into pages; contains xi, 87 p. : ill. Vita. Includes abstract. Includes bibliographical references.
McCollough, Bianca. "Toxic algae and other marine biota: detection, mitigation, prevention and effects on the food industry." Kansas State University, 2016. http://hdl.handle.net/2097/32490.
Повний текст джерелаFood Science Institute
Curtis Kastner
Harmful Algal Blooms (HABs) including Cyanobacteria and other toxic marine biota are responsible for similar harmful effects on human health, food safety, ecosystem maintenance, economic losses and liability issues for aquaculture farms as well as the food industry. Detection, monitoring and mitigation are all key factors in decreasing the deleterious effects of these toxic algal blooms. Harmful algal blooms can manifest toxic effects on a number of facets of animal physiology, elicit noxious taste and odor events and cause mass fish as well as animal kills. Such blooms can adversely impact the perception of the efficacy and safety of the food industry, water utilities, the quality of aquaculture and land farming products, as well as cause ripple effects experienced by coastal communities. HABs can adversely impact coastal areas and other areas reliant on local aquatic ecosystems through the loss of revenues experienced by local restaurants, food manufacturers as well as seafood harvesting/processing plants; loss of tourism revenue, decreased property values and a fundamental shift in the lives of those that are reliant upon those industries for their quality of life. This paper discusses Cyanobacteria, macroalgae, HABs, Cyanobacteria toxins, mitigation of HAB populations and their products as well as the ramifications this burgeoning threat to aquatic/ landlocked communities including challenges these toxic algae pose to the field of food science and the economy.
Edi, Bralatei. "Inorganic arsenic in biological samples using field deployable techniques." Thesis, University of Aberdeen, 2016. http://digitool.abdn.ac.uk:80/webclient/DeliveryManager?pid=231842.
Повний текст джерелаThomson, Danielle, and n/a. "Arsenic and Selected Elements in Marine Photosynthetic Organisms,South-East Coast, NSW, Australia." University of Canberra. Resource, Environmental and Heritage Sciences, 2006. http://erl.canberra.edu.au./public/adt-AUC20070521.120826.
Повний текст джерелаRutten, Karin. "Studies on the biomass, diversity and nutrient relationships of macroalgae and seagrasses in Lake Illawarra, New South Wales, Australia." School of Earth and Environmental Sciences - Faculty of Science, 2007. http://ro.uow.edu.au/theses/22.
Повний текст джерелаVanderklift, Mathew Arie. "Interactions between sea urchins and macroalgae in south-western Australia : testing general predictions in a local context." University of Western Australia. School of Plant Biology, 2002. http://theses.library.uwa.edu.au/adt-WU2004.0086.
Повний текст джерелаPaterson, Harriet. "Microzooplankton from oligotrophic waters off south west Western Australia : biomass, diversity and impact on phytoplankton." University of Western Australia. School of Animal Biology, 2006. http://theses.library.uwa.edu.au/adt-WU2007.0031.
Повний текст джерелаMellbrand, Kajsa. "The Spider and the Sea : Effects of marine subsidies on the role of spiders in terrestrial food webs." Doctoral thesis, Stockholms universitet, Botaniska institutionen, 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:su:diva-27227.
Повний текст джерелаWestera, Mark B. "The effect of recreational fishing on targeted fishes and trophic structure, in a coral reef marine park." Thesis, Edith Cowan University, Research Online, Perth, Western Australia, 2003. https://ro.ecu.edu.au/theses/1499.
Повний текст джерелаToohey, Benjamin D. "Recovery of algal assemblages from canopy disturbance : patterns and processes over a range of reef structures." University of Western Australia. School of Plant Biology, 2006. http://theses.library.uwa.edu.au/adt-WU2006.0135.
Повний текст джерелаParkinson, Matthew Cameron. "Contributions of inshore and offshore sources of primary production to the foodweb, and the trophic connectivity between various habitats along a depth-gradient, in Sodwana Bay, Kwazulu-Natal, South Africa." Thesis, Rhodes University, 2013. http://hdl.handle.net/10962/d1001630.
Повний текст джерелаVitelli, Frederico. "Herbivory by Parma mccullochi (Pomacentridae) : its role as an ecosystem engineer in temperate algal-dominated reefs." Thesis, Edith Cowan University, Research Online, Perth, Western Australia, 2013. https://ro.ecu.edu.au/theses/583.
Повний текст джерелаAstill, Helen Lee. "The role of benthic macroalgae in sediment-water nutrient cycling in the Swan-Canning estuarine system, Western Australia." Thesis, Edith Cowan University, Research Online, Perth, Western Australia, 2000. https://ro.ecu.edu.au/theses/1344.
Повний текст джерелаMackey, Andrew. "Dynamics of baseline stable isotopes within a temperate coastal ecosystem: Relationships and projections using physical and biogeochemical factors." Thesis, Edith Cowan University, Research Online, Perth, Western Australia, 2015. https://ro.ecu.edu.au/theses/1622.
Повний текст джерелаGordon, Line. "Land Use, Freshwater Flows and Ecosystem Services in an Era of Global Change." Doctoral thesis, Stockholm : Univ, 2003. http://urn.kb.se/resolve?urn=urn:nbn:se:su:diva-16.
Повний текст джерелаFowler-Walker, Meegan J. "Regional and local patterns in kelp morphology and benthic assemblages." 2005. http://hdl.handle.net/2440/37803.
Повний текст джерелаThesis (Ph.D.)--School of Earth and Environmental Sciences, 2005.
Fowler-Walker, Meegan J. "Regional and local patterns in kelp morphology and benthic assemblages." Thesis, 2005. http://hdl.handle.net/2440/37803.
Повний текст джерелаThesis (Ph.D.)--School of Earth and Environmental Sciences, 2005.
Russell, Bayden D. "The ecology of subtidal turfs in southern Australia." 2005. http://hdl.handle.net/2440/37981.
Повний текст джерелаThesis (Ph.D.)--School of Earth and Environmental Sciences, 2005.
Russell, Bayden D. "The ecology of subtidal turfs in southern Australia." Thesis, 2005. http://hdl.handle.net/2440/37981.
Повний текст джерелаThesis (Ph.D.)--School of Earth and Environmental Sciences, 2005.
Ostraff, Melinda. "Contemporary uses of Limu (marine algae) in the Vava'u Island group, Kingdom of Tonga : an ethnobotanical study." 2003. http://hdl.handle.net/1828/343.
Повний текст джерелаDixon, Kyatt R. "Diversity and systematics of Peyssonneliaceae (Rhodophyta) from Vanuatu and southeastern Australia." 2010. http://repository.unimelb.edu.au/10187/8508.
Повний текст джерела"Nutritional evaluation of selected Hong Kong seaweeds as well as their protein concentrates." 2000. http://library.cuhk.edu.hk/record=b5890316.
Повний текст джерелаThesis (M.Phil.)--Chinese University of Hong Kong, 2000.
Includes bibliographical references.
Abstracts in English and Chinese.
Dedication --- p.i
Thesis committee --- p.ii
Acknowledgements --- p.iii
Abstract --- p.iv
Abstract (Chinese version) --- p.vi
Table of contents --- p.viii
List of tables --- p.xv
List of figures --- p.xviii
List of abbreviation --- p.xix
Chapter Chapter one: --- General introduction
Chapter 1.1. --- Definition --- p.1
Chapter 1.2. --- Classification --- p.2
Chapter 1.3. --- Potential food use of seaweeds --- p.7
Chapter 1.4. --- Hong Kong seaweeds --- p.10
Chapter 1.5. --- Sargassum species --- p.12
Chapter 1.6. --- Hypnea species --- p.13
Chapter 1.7. --- Ulva species --- p.14
Chapter 1.8. --- Design of research project --- p.15
Chapter Chapter two: --- "Effect of diflerent drying methods on proximate composition, amino acid profile and some physico-chemical properties of brown seaweeds, Sargassum hemiphyllum, Sargassum henslowianum and Sargassum patens"
Chapter 2.1. --- Introduction --- p.20
Chapter 2.2. --- Materials and methods --- p.23
Chapter 2.2.1. --- Sample preparation --- p.23
Chapter 2.2.2. --- Proximate analysis --- p.26
Chapter 2.2.2.1. --- Crude protein content --- p.26
Chapter 2.2.2.2. --- Ash content --- p.26
Chapter 2.2.2.3. --- Total dietary fiber (TDF) content --- p.27
Chapter 2.2.2.4. --- Crude lipid content --- p.28
Chapter 2.2.2.5. --- Carbohydrate content --- p.29
Chapter 2.2.2.6. --- Moisture analysis --- p.29
Chapter 2.2.3. --- Amino acid analysis --- p.30
Chapter 2.2.3.1. --- "Amino acids excluding cystine, methionine and tryptophan" --- p.30
Chapter 2.2.3.2. --- Cystine and methionine --- p.31
Chapter 2.2.4. --- Physico-chemical properties --- p.32
Chapter 2.2.4.1 --- Swelling capacity (SWC) --- p.32
Chapter 2.2.4.2. --- Water holding capacity (WHC) --- p.32
Chapter 2.2.4.3. --- Oil holding capacity (OHC) --- p.33
Chapter 2.2.5. --- Statistical analysis --- p.34
Chapter 2.3. --- Results and discussion --- p.34
Chapter 2.3.1. --- Proximate composition --- p.34
Chapter 2.3.2. --- Amino acid composition --- p.39
Chapter 2.3.3. --- Physico-chemical properties --- p.42
Chapter 2.3.4. --- Conclusions --- p.46
Chapter Chapter three: --- "Effect of different methods on protein extarctability, in vitro protein digestibility and amino acid profile of seaweed protein concentrates isolated from brown seaweeds, Sargassum hemiphyllum, Sargassum henslowianum and sargassum patens"
Chapter 3.1. --- Introduction --- p.48
Chapter 3.2. --- Materials and methods --- p.51
Chapter 3.2.1. --- Sample preparation --- p.51
Chapter 3.2.2. --- Extraction of seaweed protein concentrates --- p.51
Chapter 3.2.3. --- Precipitation of seaweed protein concentrates --- p.52
Chapter 3.2.4. --- Crude protein content analysis --- p.53
Chapter 3.2.5. --- Extraction of total phenolic compounds --- p.53
Chapter 3.2.6. --- Determination of total phenolic compounds --- p.54
Chapter 3.2.7. --- In vitro protein digestibility --- p.55
Chapter 3.2.8. --- Amino acid analysis --- p.56
Chapter 3.2.9. --- Statistical analysis --- p.56
Chapter 3.3. --- Results and discussion --- p.56
Chapter 3.3.1. --- Effect of oven- or freeze-drying on protein extractability from seaweeds --- p.57
Chapter 3.3.1.1. --- Total crude protein and total phenolic content in seaweeds --- p.57
Chapter 3.3.1.2. --- "%Nitrogen, %protein, sample dry weight, amount of protein extracted and %yield of PCs" --- p.60
Chapter 3.3.2. --- Effect of oven- and freeze-drying on protein quality of seaweed PCs --- p.62
Chapter 3.3.2.1. --- Total phenolic content and in vitro protein digestibility of seaweed PCs --- p.62
Chapter 3.3.2.2. --- Amino acid composition --- p.64
Chapter 3.3.3. --- Conclusions --- p.67
Chapter Chapter four: --- "Proximate composition, amino acid profile and some physico- chemical properties of some red (Hypnea charoides and Hypnea japonica) and green seaweeds (Ulva lactuca)"
Chapter 4.1. --- Introduction --- p.68
Chapter 4.2. --- Materials and methods --- p.71
Chapter 4.2.1. --- L Sample preparation --- p.71
Chapter 4.2.2. --- Proximate analysis --- p.71
Chapter 4.2.3. --- Amino acid profile --- p.73
Chapter 4.2.4. --- Physico-chemical properties --- p.73
Chapter 4.2.5. --- Statistical analysis --- p.74
Chapter 4.3. --- Results and discussion --- p.74
Chapter 4.3.1. --- Proximate composition --- p.74
Chapter 4.3.2. --- Amino acid composition --- p.78
Chapter 4.3.3. --- Physico-chemical properties --- p.81
Chapter 4.3.4. --- Conclusions --- p.86
Chapter Chapter five: --- In vitro protein digestibility and amino acid profile of seaweed protein concentrates isolated from some red (Hypnea charoides and Hypnea japonica) and green seaweeds (Ulva lactuca)
Chapter 5.1. --- Introduction --- p.88
Chapter 5.2. --- Materials and methods --- p.89
Chapter 5.2.1. --- Sample preparation --- p.89
Chapter 5.2.2. --- Extraction and precipitation of seaweed PCs --- p.90
Chapter 5.2.3. --- Crude protein analysis --- p.90
Chapter 5.2.4. --- Extraction and determination of total phenolic contents --- p.90
Chapter 5.2.5. --- In vitro protein digestibility --- p.91
Chapter 5.2.6. --- Amino acid analysis --- p.92
Chapter 5.2.7. --- Statistical analysis --- p.92
Chapter 5.3. --- Results and discussion --- p.93
Chapter 5.3.1. --- Protein extractability --- p.93
Chapter 5.3.1.1. --- Crude protein and total phenolic contentin seaweeds --- p.93
Chapter 5.3.1.2. --- "%Nitrogen, %protein, sample dry weight, amount of protein extracted and %yield of PCs" --- p.95
Chapter 5.3.2. --- Protein quality --- p.97
Chapter 5.3.2.1. --- Total phenolic content and in vitro protein digestibility of seaweed PCs --- p.97
Chapter 5.3.2.2. --- Amino acid composition --- p.99
Chapter 5.3.3. --- Conclusions --- p.103
Chapter Chapter six: --- Biological evaluation on protein quality of seaweed protein concentrates isolated from Hypnea charoides and Hypnea japonica
Chapter 6.1. --- Introduction --- p.104
Chapter 6.2. --- Materials and methods --- p.114
Chapter 6.2.1. --- Sample preparation --- p.114
Chapter 6.2.2. --- Extraction and precipitation of seaweed protein concentrates --- p.114
Chapter 6.2.3. --- Diet preparation --- p.115
Chapter 6.2.4. --- Rat bioassay --- p.117
Chapter 6.2.5. --- Biological indices --- p.118
Chapter 6.2.6. --- Statistical analysis --- p.119
Chapter 6.3. --- Results and discussion --- p.119
Chapter 6.3.1. --- Protein quality of seaweed PCs --- p.119
Chapter 6.3.2. --- Weight of major organs --- p.126
Chapter 6.3.3. --- Conclusions --- p.129
Chapter Chapter seven: --- Functional properties of protein concentrates isolated from Hypnea charoides and Hypnea japonica
Chapter 7.1. --- Introduction --- p.130
Chapter 7.2. --- Materials and methods --- p.136
Chapter 7.2.1. --- Sample preparation --- p.136
Chapter 7.2.2. --- Preparation of protein concentrates --- p.137
Chapter 7.2.3. --- Nitrogen solubility --- p.137
Chapter 7.2.4. --- Water and oil holding capacity --- p.138
Chapter 7.2.5. --- Viscosity --- p.139
Chapter 7.2.6. --- Emulsifying activities and emulsion stability --- p.140
Chapter 7.2.7. --- Foam capacity and foam stability --- p.141
Chapter 7.2.8. --- Statistical analysis --- p.142
Chapter 7.3. --- Results and discussion --- p.142
Chapter 7.3.1. --- Nitrogen solubility --- p.142
Chapter 7.3.2 --- Wafer and oil holding capacity --- p.145
Chapter 7.3.3. --- Viscosity --- p.147
Chapter 7.3.4 --- Emulsifying activities and emulsion stability --- p.149
Chapter 7.3.5. --- Foam capacity and foam stability --- p.153
Chapter 7.3.6. --- Conclusions --- p.157
Chapter Chapter 8: --- Conclusions --- p.158
References --- p.160
Appendix --- p.195
Related publications --- p.202
Kelly, Jennifer R. "Fatty Acids as Dietary Tracers at the Base of Benthic Food Webs." 2011. http://hdl.handle.net/10222/14086.
Повний текст джерела"Isolation and characterization of alginate from Hong Kong brown seaweed: an evaluation of the potential use of the extracted alginate as food ingredient." 2000. http://library.cuhk.edu.hk/record=b5895798.
Повний текст джерелаThesis (M.Phil.)--Chinese University of Hong Kong, 2000.
Includes bibliographical references (leaves 105-121).
Abstracts in English and Chinese.
ACKNOWLEDGEMENTS --- p.i
ABSTRACT (ENGLISH VERSION) --- p.ii
ABSTRACT (CHINESE VERSION) --- p.iv
TABLE OF CONTENTS --- p.v
LIST OF TABLES --- p.x
LIST OF FIGURES --- p.xi
LIST OF ABBREVIATIONS --- p.xiii
Chapter CHAPTER ONE --- INTRODUCTION
Chapter 1.1 --- Seaweed --- p.1
Chapter 1.1.1 --- General Introduction --- p.1
Chapter 1.1.2 --- Classification and Use of Seaweed --- p.1
Chapter 1.1.3 --- Phycocolloids --- p.2
Chapter 1.1.4 --- Hong Kong Seaweed --- p.3
Chapter 1.1.4.1 --- Sargassum Species --- p.3
Chapter 1.1.4.2 --- Padina Species --- p.5
Chapter 1.2 --- Source and Production of Alginate --- p.8
Chapter 1.2.1 --- Function of Alginate in Seaweed --- p.8
Chapter 1.2.2 --- Chemical Structure of Alginate --- p.8
Chapter 1.2.3 --- Alginate Production --- p.9
Chapter 1.2.4 --- Isolation of Alginate --- p.13
Chapter 1.2.5 --- Commercial Methods --- p.13
Chapter 1.3 --- Application of Alginate --- p.14
Chapter 1.3.1 --- Industrial Application --- p.14
Chapter 1.3.2 --- Pharmaceutical Application --- p.16
Chapter 1.3.3 --- Food Application --- p.17
Chapter 1.3.3.1 --- Uses of Alginate in Food --- p.17
Chapter 1.3.3.2 --- Safety --- p.19
Chapter 1.4 --- Structure and Function Relationship of Alginate --- p.19
Chapter 1.4.1 --- Physico-Chemical Properties --- p.21
Chapter 1.4.1.1 --- M/G ratio --- p.21
Chapter 1.4.1.2 --- Solution Properties --- p.21
Chapter 1.4.1.3 --- Viscosity --- p.23
Chapter 1.4.1.4 --- Molecular Weight --- p.27
Chapter 1.4.2 --- Functional Properties --- p.27
Chapter 1.4.2.1 --- Emulsion --- p.27
Chapter 1.4.2.2 --- Gel Properties --- p.27
Chapter 1.4.2.3 --- Mechanism of Gelation --- p.29
Chapter 1.4.2.4 --- Gel Strength and Syneresis --- p.30
Chapter 1.5 --- Physiological Effects --- p.32
Chapter 1.5.1 --- Dietary Fibre --- p.32
Chapter 1.5.2 --- Minerals --- p.32
Chapter 1.6 --- Significance of the Present Study --- p.33
Chapter CHAPTER TWO --- MATERIALS AND METHODS
Chapter 2.1 --- Seaweed Collection --- p.36
Chapter 2.2 --- Sample Preparation --- p.36
Chapter 2.3 --- Alginate Extraction --- p.38
Chapter 2.3.1 --- Method A --- p.38
Chapter 2.3.2 --- Method B --- p.38
Chapter 2.3.3 --- Commercial Alginate --- p.39
Chapter 2.4 --- Chemical Composition of Alginate --- p.41
Chapter 2.4.1 --- Alginate Content --- p.41
Chapter 2.4.2 --- Moisture Content --- p.41
Chapter 2.4.3 --- Crude Protein Content --- p.41
Chapter 2.4.4 --- Ash Content --- p.42
Chapter 2.4.5 --- Monosaccharide Composition --- p.42
Chapter 2.4.5.1 --- Acid Deploymerisation --- p.42
Chapter 2.4.5.2 --- Neutral and Amino Sugar Derivatization --- p.42
Chapter 2.4.5.3 --- Determination of Neutral Sugars by Gas Chromatography --- p.43
Chapter 2.4.5.4 --- Uronic Acid Content --- p.44
Chapter 2.4.6 --- Uronic Acid Block Composition --- p.44
Chapter 2.4.6.1 --- "MG, MM and GG Block Determination" --- p.44
Chapter 2.4.6.2 --- M/G Ratio Determination --- p.45
Chapter 2.4.6.3 --- Phenol-Sulfuric Acid Method --- p.45
Chapter 2.5 --- Physico-Chemical Properties of Alginate --- p.46
Chapter 2.5.1 --- Viscosity --- p.46
Chapter 2.5.1.1 --- Ostwald Viscometer --- p.46
Chapter 2.5.1.2 --- Brookfield Viscometer --- p.47
Chapter 2.5.2 --- Molecular Weight --- p.47
Chapter 2.5.2.1 --- From Intrinsic Viscosity --- p.47
Chapter 2.5.2.2 --- Gel Permeation Chromatography-Laser Light Scattering (GPC-LLS) --- p.48
Chapter 2.6 --- Functional Properties of Alginate --- p.49
Chapter 2.6.1 --- Emulsifying Activity (EA) and Emulsion Stability (ES) --- p.49
Chapter 2.6.2 --- Gel Formation --- p.49
Chapter 2.6.3 --- Gel Strength and Syneresis --- p.50
Chapter 2.6.4 --- Application in Food ´ؤ Fruit Jelly --- p.52
Chapter 2.7 --- Data Analysis --- p.53
Chapter CHAPTER THREE --- RESULTS AND DISCUSSION
Chapter 3.1 --- Proximate Composition of Selected Seaweed --- p.54
Chapter 3.1.1 --- Moisture Content --- p.54
Chapter 3.1.2 --- Ash Content --- p.56
Chapter 3.1.3 --- Crude Protein Content --- p.57
Chapter 3.1.4 --- Carbohydrate Content --- p.58
Chapter 3.2 --- Chemical Composition of Alginate Extracted from Two Different Methods --- p.58
Chapter 3.2.1 --- Percentage Yield --- p.59
Chapter 3.2.2 --- Alginate Content --- p.61
Chapter 3.2.3 --- Moisture Content --- p.62
Chapter 3.2.4 --- Ash Content --- p.62
Chapter 3.2.5 --- Residual Protein Content --- p.63
Chapter 3.2.6 --- Monosaccharide Composition of Alginate --- p.63
Chapter 3.2.7 --- M/G Ratio --- p.66
Chapter 3.2.8 --- Summary --- p.69
Chapter 3.3 --- Comparative Studies of Physico-Chemical Composition of Alginate from Sargassum and Padina Species --- p.71
Chapter 3.3.1 --- Block Composition and M/G Ratio --- p.71
Chapter 3.3.2 --- Viscosity --- p.75
Chapter 3.3.2.1 --- Intrinsic Viscosity ´ؤ Capillary Viscometer --- p.75
Chapter 3.3.2.2 --- Solution Viscosity - Brookfield Viscometer --- p.79
Chapter 3.3.2.2.1 --- Effect of Temperature --- p.79
Chapter 3.3.2.2.2 --- Effect of Concentration --- p.81
Chapter 3.3.2.2.3 --- Shear Thinning and Time Independent Effect --- p.82
Chapter 3.3.3 --- Molecular Weight --- p.88
Chapter 3.3.3.1 --- From Intrinsic Viscosity --- p.88
Chapter 3.3.3.2 --- Gel Permeation Chromatograph-Laser Light Scattering (GPC-LLS) --- p.90
Chapter 3.4 --- Comparative Studies of the Functional Properties of Extracted Alginate with Commercial Alginate --- p.93
Chapter 3.4.1 --- Emulsifying Activity (EA) and Emulsifying Stability (ES) --- p.93
Chapter 3.4.2 --- Gelling Properties --- p.95
Chapter 3.4.2.1 --- Effect of Calcium Concentrations --- p.95
Chapter 3.4.2.2 --- Gel Strength and Syneresis --- p.97
Chapter 3.4.3 --- Application in Food --- p.99
Chapter CHAPTER FOUR --- CONCLUSIONS --- p.103
REFERENCES --- p.105
RELATED PUBLICATION --- p.120
"Determination of arsenic in seaweed kelp tablets by hydride generation: inductively coupled plasma atomic emission spectroscopy (ICP- AES)." Thesis, 2004. http://hdl.handle.net/10413/2098.
Повний текст джерелаBurt, Alexis Emelia. "Mercury uptake and dynamics in sea ice algae, phytoplankton and grazing copepods from a Beaufort Sea Arctic marine food web." 2012. http://hdl.handle.net/1993/8907.
Повний текст джерелаCollings, Gregory James. "Spatiotemporal variation of macroalgal communities of southern Fleurieu Peninsula, South Australia / by Gregory James Collings." 1996. http://hdl.handle.net/2440/18910.
Повний текст джерела2 v. : ill. (some col.), maps ; 30 cm.
Title page, contents and abstract only. The complete thesis in print form is available from the University Library.
The temporal dynamics of eight subtidal mixed macroalgal communities were quantified. The results were discussed in terms of the implications for sampling programs in the future and the reliability of previous work.
Thesis (Ph.D.)--University of Adelaide, Dept. of Botany, 1997?
Collings, Gregory James. "Spatiotemporal variation of macroalgal communities of southern Fleurieu Peninsula, South Australia / by Gregory James Collings." Thesis, 1996. http://hdl.handle.net/2440/18910.
Повний текст джерела2 v. : ill. (some col.), maps ; 30 cm.
Title page, contents and abstract only. The complete thesis in print form is available from the University Library.
The temporal dynamics of eight subtidal mixed macroalgal communities were quantified. The results were discussed in terms of the implications for sampling programs in the future and the reliability of previous work.
Thesis (Ph.D.)--University of Adelaide, Dept. of Botany, 1997?
Campbell, Stuart John. "The eco-physiology of macroalgae from a temperate marine embayment in southern Australia." Thesis, 1999. https://vuir.vu.edu.au/15579/.
Повний текст джерелаChai, Bing Cheng. "Development and validation of a novel approach for the analysis of marine biotoxins." Thesis, 2017. https://vuir.vu.edu.au/34043/.
Повний текст джерела"Evaluation of bromophenols in Hong Kong seafood and enhancement of bromophenol content in an aquacultured fish (sparus sarba)." 2002. http://library.cuhk.edu.hk/record=b5891228.
Повний текст джерелаThesis (M.Phil.)--Chinese University of Hong Kong, 2002.
Includes bibliographical references (leaves 131-148).
Abstracts in English and Chinese.
Abstract (in English) --- p.i
Abstract (in Chinese) --- p.iv
Acknowledgement --- p.vi
Contents --- p.viii
Abbreviation --- p.xii
List of Tables --- p.xiii
List of Figures --- p.xv
Chapter 1. --- Introduction --- p.1
Chapter 2. --- Literature review --- p.5
Chapter 2.1 --- Fisheries in Hong Kong --- p.5
Chapter 2.2 --- Flavor of seafood --- p.6
Chapter 2.2.1 --- Lipid-derived volatile aroma compounds --- p.7
Chapter 2.2.2 --- "Alcohols, aldehydes and ketones" --- p.8
Chapter 2.2.3 --- Enzymatic conversion of sulfur- and nitrogen-containing precursors --- p.9
Chapter 2.2.4 --- Thermally generated compounds --- p.9
Chapter 2.2.5 --- Bromophenols --- p.10
Chapter 2.2.5.1 --- General properties of bromophenols --- p.11
Chapter 2.2.5.2 --- Threshold of bromophenols --- p.14
Chapter 2.2.5.3 --- Toxicity of bromophenols --- p.17
Chapter 2.2.5.4 --- Previous studies about bromophenols --- p.19
Chapter 2.2.5.5 --- Bromophenols in aquacultured seafood --- p.20
Chapter 2.2.5.6 --- Possible dietary sources of bromophenols --- p.20
Chapter 2.2.5.7 --- Possibility of increasing bromophenol content in aquacultured fish --- p.23
Chapter 2.3 --- Criteria for selecting experimental fish model --- p.24
Chapter 3. --- Distribution of Bromophenols in selected Hong Kong seafoods --- p.27
Chapter 3.1 --- Introduction --- p.27
Chapter 3.2 --- Materials and methods --- p.28
Chapter 3.2.1 --- Sample collection and preparation --- p.28
Chapter 3.2.2 --- Simultaneous steam distillation-solvent extraction (SDE) --- p.30
Chapter 3.2.3 --- Gas chromatography / mass spectrometry (GC/MS) --- p.30
Chapter 3.2.4 --- Compound identification and quantification --- p.31
Chapter 3.2.5 --- Recoveries --- p.33
Chapter 3.2.6 --- Moisture determination --- p.34
Chapter 3.2.7 --- Statistical analysis --- p.34
Chapter 3.3 --- Results and discussion --- p.34
Chapter 3.3.1 --- Distribution of bromophenols in seafoods --- p.34
Chapter 3.3.1.1 --- Bromophenols in marine fishes --- p.49
Chapter 3.3.1.2 --- Bromophenols in mollusks --- p.49
Chapter 3.3.1.3 --- Bromophenols in crustaceans --- p.50
Chapter 3.3.2 --- Seasonal variations of TBCs --- p.51
Chapter 3.3.3 --- Bromophenols in diet contents --- p.52
Chapter 3.3.4 --- Bromophenol contents of freshwater fish --- p.53
Chapter 3.3.5 --- Relationship between the living habitats and bromophenol contents --- p.56
Chapter 3.3.6 --- Bromophenols as flavor compounds in seafoods --- p.58
Chapter 3.4 --- Conclusion --- p.59
Chapter 4. --- Distribution of Bromophenols in selected Hong Kong seaweeds --- p.61
Chapter 4.1 --- Introduction --- p.61
Chapter 4.2 --- Materials and methods --- p.62
Chapter 4.2.1 --- Sample collection and preparation --- p.62
Chapter 4.2.2 --- Simultaneous steam distillation-solvent extraction (SDE) --- p.63
Chapter 4.2.3 --- Gas chromatography / mass spectrometry (GC/MS) --- p.64
Chapter 4.2.4 --- Compound identification and quantification --- p.65
Chapter 4.2.5 --- Recoveries --- p.66
Chapter 4.2.6 --- Moisture determination --- p.67
Chapter 4.3 --- Results and discussion --- p.67
Chapter 4.3.1 --- Distribution of bromophenols in marine algae --- p.67
Chapter 4.3.2 --- Seasonal variations --- p.76
Chapter 4.3.3 --- Functions of bromophenols in marine algae --- p.79
Chapter 4.3.4 --- Marine algae as sources of bromophenols in marine environment --- p.80
Chapter 4.4 --- Conclusion --- p.81
Chapter 5. --- Enhancement of bromophenol contents in aquacultured fish by the development of bromophenol-rich fish feeds --- p.83
Chapter 5.1 --- Introduction --- p.83
Chapter 5.2 --- Materials and methods --- p.85
Chapter 5.2.1 --- Preparation of fish feeds --- p.85
Chapter 5.2.2 --- Storage conditions of fish feeds --- p.88
Chapter 5.2.3 --- Experimental animals --- p.88
Chapter 5.2.4 --- Solvent and chemicals --- p.90
Chapter 5.2.5 --- Extraction and quantification of bromophenols --- p.90
Chapter 5.2.5.1 --- Simultaneous steam distillation-solvent extraction (SDE) --- p.90
Chapter 5.2.5.2 --- Gas chromatography / mass spectrometry (GC/MS) --- p.91
Chapter 5.2.5.3 --- Compound identification and quantification --- p.92
Chapter 5.2.5.4 --- Recoveries --- p.93
Chapter 5.2.6 --- Moisture determination --- p.94
Chapter 5.2.7 --- Statistical analysis --- p.94
Chapter 5.2.8 --- Sensory test --- p.95
Chapter 5.3 --- Results and discussion --- p.96
Chapter 5.3.1 --- Bromophenol contents in wild-harvested and aquacultured fish --- p.96
Chapter 5.3.2 --- Development of bromophenol-rich fish feed --- p.99
Chapter 5.3.3 --- Effect of feeding the fish with the fish feed developed --- p.105
Chapter 5.3.4 --- Sensory evaluation on the flesh of the fish fed with different fish feeds --- p.121
Chapter 5.3.5 --- Growth of the fish fed with different fish feeds --- p.124
Chapter 5.4 --- Conclusion --- p.126
Chapter 6. --- General conclusion and significance of the study --- p.128
References --- p.131