Zoeken
Zoeken kan via de modus 'eenvoudig zoeken' (één veld) of uitgebreid via 'geavanceerd zoeken' (meerdere velden). Zo kan je bv. zoeken op een combinatie van een auteursnaam (auteur), een jaartal (jaar) en een documenttype.
Boekenmand
Nuttige resultaten kan je aanvinken en toevoegen aan een mandje. De inhoud hiervan kan je exporteren of afdrukken (naar bv. PDF).
RSS
Op de hoogte blijven van nieuw toegevoegde publicaties binnen uw interessegebied? Dit kan door een RSS-feed (?) te maken van jouw zoekopdracht.
nieuwe zoekopdracht
Seasonal variations in yield and quality of agar in Brittany's seaweeds
Briand, X. (1989). Seasonal variations in yield and quality of agar in Brittany's seaweeds, in: De Pauw, N. et al. (Ed.) Aquaculture: a biotechnology in progress: volume 1. pp. 431-438
In: De Pauw, N. et al. (1989). Aquaculture: a biotechnology in progress: volume 1. European Aquaculture Society: Bredene. ISBN 90-71625-03-6. 1-592 pp.
|
| Beschikbaar in | Auteur |
|
Documenttype: Congresbijdrage
|
| Abstract |
In 1981, an estimated 144t of agar were used in France mainly in the pharmaceutical industry (21%), the production of culture media (24%), and the food industry (55%). Presently only 55% of the current needs are being met by the production. Before undertaking the actual farming of agarophytes, the yield variations in dry matter and agar, and the quality of six species of natural red seaweeds were studied over a period of 1yr. The species examined were: Gracilaria verrucosa (Hudson) Papenfuss (Gv), Gracilaria foliifera (Forskal) Boergesen (Gf), Graciliaria compressa(C. Agardh)Greville (Gc), Gelidium latifolium(Greville) Thuretet Bornet(GI), Gelidium pulchellum (Turner) tzing (Gp), and Ahnfeltia plicata(Hudson) Fries (Ap). The highest agar yields were obtained with Gp (40%) and GI (35%), and the highest gel strengths with Gp (685g.cm-2), and GI (659g.cm-2). Seasonal variations in gel yield and quality were more or less pronounced, depending on seaweed species. The maximal agar yield was found during the summer months for GI, Gv, Gf, and Ap. The best gel strengths are generally obtained between late summer and early autumn. Ranking based on the yields of dry matter and agar obtained, as well as on colloidal quality , seems to be as follows. GpGIGfApGvGc. Gp and GI produce bacteriological agars and Ap and Gf agars for food products. Gv and Gc are of no interest at the present time. On the basis of the present results it can be concluded that Gelidium latifolium and Gelidium pulchellum are the most interesting agarophytic species to be farmed on Brittany's coasts. |
IMIS is ontwikkeld en wordt gehost door het VLIZ.
