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
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spelling ftconicyt:oai:localhost:10533/227951 2023-05-15T13:56:41+02:00 Nutritional properties of dishes prepared with sub-antarctic macroalgae-an opportunity for healthy eating Astorga-Espana, M S Mansilla-Muñoz, Andrés Omar Ojeda, Jaime Marambio, Johanna Rosenfeld, Sebastián Méndez, Fabio Rodríguez, Juan Pablo Ocaranza, P http://hdl.handle.net/10533/227951 https://doi.org/10.1007/s10811-017-1131-5 eng eng http://hdl.handle.net/10533/227951 doi:10.1007/s10811-017-1131-5 wos: WOS:000413299100025 info:eu-repo/semantics/openAccess Atribución-NoComercial-SinDerivadas 3.0 Chile http://creativecommons.org/licenses/by-nc-nd/3.0/cl/ CC-BY-NC-ND Journal Of Applied Phycology info:eu-repo/semantics/article ftconicyt https://doi.org/10.1007/s10811-017-1131-5 2019-09-07T08:33:25Z 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 Article in Journal/Newspaper Antarc* Antarctic Antarctica Repositorio Digital Conicyt RI 2.0 (Comisión Nacional de Investigación Científica y Tecnológica) Antarctic Journal of Applied Phycology 29 5 2399 2406
institution Open Polar
collection Repositorio Digital Conicyt RI 2.0 (Comisión Nacional de Investigación Científica y Tecnológica)
op_collection_id ftconicyt
language English
description 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
format Article in Journal/Newspaper
author Astorga-Espana, M S
Mansilla-Muñoz, Andrés Omar
Ojeda, Jaime
Marambio, Johanna
Rosenfeld, Sebastián
Méndez, Fabio
Rodríguez, Juan Pablo
Ocaranza, P
spellingShingle Astorga-Espana, M S
Mansilla-Muñoz, Andrés Omar
Ojeda, Jaime
Marambio, Johanna
Rosenfeld, Sebastián
Méndez, Fabio
Rodríguez, Juan Pablo
Ocaranza, P
Nutritional properties of dishes prepared with sub-antarctic macroalgae-an opportunity for healthy eating
author_facet Astorga-Espana, M S
Mansilla-Muñoz, Andrés Omar
Ojeda, Jaime
Marambio, Johanna
Rosenfeld, Sebastián
Méndez, Fabio
Rodríguez, Juan Pablo
Ocaranza, P
author_sort Astorga-Espana, M S
title Nutritional properties of dishes prepared with sub-antarctic macroalgae-an opportunity for healthy eating
title_short Nutritional properties of dishes prepared with sub-antarctic macroalgae-an opportunity for healthy eating
title_full Nutritional properties of dishes prepared with sub-antarctic macroalgae-an opportunity for healthy eating
title_fullStr Nutritional properties of dishes prepared with sub-antarctic macroalgae-an opportunity for healthy eating
title_full_unstemmed Nutritional properties of dishes prepared with sub-antarctic macroalgae-an opportunity for healthy eating
title_sort nutritional properties of dishes prepared with sub-antarctic macroalgae-an opportunity for healthy eating
url http://hdl.handle.net/10533/227951
https://doi.org/10.1007/s10811-017-1131-5
geographic Antarctic
geographic_facet Antarctic
genre Antarc*
Antarctic
Antarctica
genre_facet Antarc*
Antarctic
Antarctica
op_source Journal Of Applied Phycology
op_relation http://hdl.handle.net/10533/227951
doi:10.1007/s10811-017-1131-5
wos: WOS:000413299100025
op_rights info:eu-repo/semantics/openAccess
Atribución-NoComercial-SinDerivadas 3.0 Chile
http://creativecommons.org/licenses/by-nc-nd/3.0/cl/
op_rightsnorm CC-BY-NC-ND
op_doi https://doi.org/10.1007/s10811-017-1131-5
container_title Journal of Applied Phycology
container_volume 29
container_issue 5
container_start_page 2399
op_container_end_page 2406
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