History of seaweeds as food

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

Standard

History of seaweeds as food. / Mouritsen, Ole G.; Cornish, M. Lynn; Critchley, Alan T.; Pérez-Lloréns, José Lucas.

Applications of Seaweeds in Food and Nutrition. ed. / Daniel Heftt; Uthman Badmus; Charles Adetunji. Elsevier, 2024. p. 1-17.

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

Harvard

Mouritsen, OG, Cornish, ML, Critchley, AT & Pérez-Lloréns, JL 2024, History of seaweeds as food. in D Heftt, U Badmus & C Adetunji (eds), Applications of Seaweeds in Food and Nutrition. Elsevier, pp. 1-17. https://doi.org/10.1016/B978-0-323-91803-9.00002-0

APA

Mouritsen, O. G., Cornish, M. L., Critchley, A. T., & Pérez-Lloréns, J. L. (2024). History of seaweeds as food. In D. Heftt, U. Badmus, & C. Adetunji (Eds.), Applications of Seaweeds in Food and Nutrition (pp. 1-17). Elsevier. https://doi.org/10.1016/B978-0-323-91803-9.00002-0

Vancouver

Mouritsen OG, Cornish ML, Critchley AT, Pérez-Lloréns JL. History of seaweeds as food. In Heftt D, Badmus U, Adetunji C, editors, Applications of Seaweeds in Food and Nutrition. Elsevier. 2024. p. 1-17 https://doi.org/10.1016/B978-0-323-91803-9.00002-0

Author

Mouritsen, Ole G. ; Cornish, M. Lynn ; Critchley, Alan T. ; Pérez-Lloréns, José Lucas. / History of seaweeds as food. Applications of Seaweeds in Food and Nutrition. editor / Daniel Heftt ; Uthman Badmus ; Charles Adetunji. Elsevier, 2024. pp. 1-17

Bibtex

@inbook{a18b6a5dfd304ca7a29c777f3b30da8f,
title = "History of seaweeds as food",
abstract = "Seaweeds are multi-cellular macroalgae that, together with unicellular forms, all perform photosynthesis and are the foundation of the Earth's food web. Together, they are responsible for a major part of organic production on the planet. The algae produce essential macromolecules that are the constituents of our food, which are then funneled through various trophic levels of the food web and may end up as human food. Due to their abundance in all climatic zones, their diversity, and their availability along most coast lines, seaweeds have, since primordial times, been intertwined with human lives and development both as sustenance and as a material that has served a multitude of purposes for human activities. This chapter provides a brief sketch of the history of seaweeds as a food for humans and links their unique properties to the evolution of the human brain, to human health and wellbeing, to being a savior in times of famine, and to providing a possible means 41 of rescue in times of unprecedented climate change and food crises.",
author = "Mouritsen, {Ole G.} and Cornish, {M. Lynn} and Critchley, {Alan T.} and P{\'e}rez-Llor{\'e}ns, {Jos{\'e} Lucas}",
year = "2024",
doi = "10.1016/B978-0-323-91803-9.00002-0",
language = "English",
isbn = "9780323918039",
pages = "1--17",
editor = "Heftt, {Daniel } and Uthman Badmus and Charles Adetunji",
booktitle = "Applications of Seaweeds in Food and Nutrition",
publisher = "Elsevier",
address = "Netherlands",

}

RIS

TY - CHAP

T1 - History of seaweeds as food

AU - Mouritsen, Ole G.

AU - Cornish, M. Lynn

AU - Critchley, Alan T.

AU - Pérez-Lloréns, José Lucas

PY - 2024

Y1 - 2024

N2 - Seaweeds are multi-cellular macroalgae that, together with unicellular forms, all perform photosynthesis and are the foundation of the Earth's food web. Together, they are responsible for a major part of organic production on the planet. The algae produce essential macromolecules that are the constituents of our food, which are then funneled through various trophic levels of the food web and may end up as human food. Due to their abundance in all climatic zones, their diversity, and their availability along most coast lines, seaweeds have, since primordial times, been intertwined with human lives and development both as sustenance and as a material that has served a multitude of purposes for human activities. This chapter provides a brief sketch of the history of seaweeds as a food for humans and links their unique properties to the evolution of the human brain, to human health and wellbeing, to being a savior in times of famine, and to providing a possible means 41 of rescue in times of unprecedented climate change and food crises.

AB - Seaweeds are multi-cellular macroalgae that, together with unicellular forms, all perform photosynthesis and are the foundation of the Earth's food web. Together, they are responsible for a major part of organic production on the planet. The algae produce essential macromolecules that are the constituents of our food, which are then funneled through various trophic levels of the food web and may end up as human food. Due to their abundance in all climatic zones, their diversity, and their availability along most coast lines, seaweeds have, since primordial times, been intertwined with human lives and development both as sustenance and as a material that has served a multitude of purposes for human activities. This chapter provides a brief sketch of the history of seaweeds as a food for humans and links their unique properties to the evolution of the human brain, to human health and wellbeing, to being a savior in times of famine, and to providing a possible means 41 of rescue in times of unprecedented climate change and food crises.

U2 - 10.1016/B978-0-323-91803-9.00002-0

DO - 10.1016/B978-0-323-91803-9.00002-0

M3 - Book chapter

SN - 9780323918039

SP - 1

EP - 17

BT - Applications of Seaweeds in Food and Nutrition

A2 - Heftt, Daniel

A2 - Badmus, Uthman

A2 - Adetunji, Charles

PB - Elsevier

ER -

ID: 337250878