Nutritional properties of dishes prepared with sub-antarctic macroalgae-an opportunity for healthy eating

In order to promote the use of sub-Antarctic macroalgae as food, three species of seaweeds, Macrocystis pyrifera, Pyropia columbina, and Durvillaea antarctica, were used as ingredients in a variety of dishes such as cochayuyo bread, cochayuyo hamburgers

Bibliographic Details
Published in:Journal of Applied Phycology
Main Authors: Astorga-Espana, M S, Mansilla-Muñoz, Andrés Omar, Ojeda, Jaime, Marambio, Johanna, Rosenfeld, Sebastián, Méndez, Fabio, Rodríguez, Juan Pablo, Ocaranza, P
Format: Article in Journal/Newspaper
Language:English
Subjects:
Antarctic
Antarc*
Antarctica
Online Access:http://hdl.handle.net/10533/227951
https://doi.org/10.1007/s10811-017-1131-5
Description
Summary:In order to promote the use of sub-Antarctic macroalgae as food, three species of seaweeds, Macrocystis pyrifera, Pyropia columbina, and Durvillaea antarctica, were used as ingredients in a variety of dishes such as cochayuyo bread, cochayuyo hamburgers

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