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《Journal of Chinese Institute of Food Science and Technology》 2006-01
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The Safety Evaluation of Algae and Development of Related Products

Zhou Deqing1 Li Zhen1,2 Liu Shufang1 Jiang Qiao1 Meng Di1,2 (1Yellow Sea Fisheries Research Institute, Qingdao 266071 2Food Science and Engineering Department, Ocean University of China, Qingdao 266003)  
There are many kinds of algae in vast sea area and the inland water in China, such as brown alga, green alga, red alga, blue- green alga and microalgae and so on. The production of Laminaria japonica, Underia pinnati- fida and Porphyra haitanensis is fruitful, and algae often used to be manufactured iodine, algae colloid and alcohol and so on in algae chemical industry. With the development of science and technology, more and more people pay attention to algae's comprehensive utilization, especially to the development of algae food. In this article, the material foundation of algae function food and its security actuality were systemically and comprehensively analyzed and studied, the proposal for future development was suggested.
【Fund】: 国家科技平台项目资助(No.2004DEA70880)
【CateGory Index】: TS254
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