Show simple item record

High-value seaweeds recommended

dc.contributor.authorOrig, Thor S.
dc.date.accessioned2022-06-06T08:41:47Z
dc.date.available2022-06-06T08:41:47Z
dc.date.issued1990-05-15
dc.identifier.citationOrig, T. S. (1990, May 15). High-value seaweeds recommended. Manila Bulletin, p. 34.en
dc.identifier.urihttp://hdl.handle.net/20.500.12174/12246
dc.language.isoenen
dc.publisherManila Bulletin Publishing Corporationen
dc.titleHigh-value seaweeds recommendeden
dc.typenewspaperArticleen
dc.citation.journaltitleManila Bulletinen
dc.citation.firstpage34en
local.subject.classificationMB19900515_34en
local.descriptionThe seaweed Gracilaria isn't as popular as Eucheuma, Sargassum and Caulerpa, but it's a high-value commodity if properly harnessed for processing. A well-known derivative of processed Gracilaria is agar, a hydrophilic colloid which has a variety of uses. In the food business for instance, agar is used in making jellied desserts, as stabilizer in pie fillings, piping gels, meringues, icings, cookies and cream shells, anti-staling agent for breads and cakes and as thickening and gelling agent in poultry, fish and meat canning.en
local.subject.personalnameSantos, Gertrudes A.
local.subject.personalnameGarcia, Manuel P. Jr.
local.subject.corporatenamePAC-MAR, Inc.en
local.subject.corporatenamePhilippine Council for Aquatic and Marine Research and Development (PCAMRD)en
local.subject.corporatenameSoutheast Asian Fisheries Development Center/Aquaculture Department (SEAFDEC/AQD)en
local.subject.scientificnameGracilariaen
local.subject.scientificnameEucheumaen
local.subject.scientificnameSargassumen
dc.subject.agrovocseaweedsen
dc.subject.agrovocagaren
dc.subject.agrovocseaweed productsen
dc.subject.agrovocagaroseen
dc.subject.agrovocseaweed cultureen
dc.subject.agrovocseaweed industryen


Files in this item

FilesSizeFormatView

There are no files associated with this item.

This item appears in the following Collection(s)

Show simple item record