References
91
References
Aida TM, Yamagata T, Abe C, Richard L, Smith J (2012) Production of organic acids from alginate
in high temperature water. J Supercrit Fluids 65:39–44
Aida TM, Yamagata T, Watanabe M, Smith RL Jr (2010) Depolymerization of sodium alginate
under hydrothermal conditions. Carbohydr Polym 80(1):296–302
Aleksandra R, Sanja SI (2017) The Influence of nanofillers on physical- chemical properties of
polysaccharide- based film intended for food packaging. In: Food packaging, pp 637–697
An QD, Zhang GL, Wu HT, Zhang ZC, Zheng GS, Luan L, Murata Y, Li X (2009) Alginatederiving oligosaccharide production by alginase from newly isolated Flavobacterium sp. LXA
and its potential application in protection against pathogens. J Appl Microbiol 106:161–170
Aravamudhan A, Ramos DM, Nada AA, Kumbar GS (2014) Natural polymers: polysaccharides
and their derivatives for biomedical applications. In: Kumbar SG, Laurencin CT, Deng M (eds)
Natural and synthetic biomedical polymers. Elsevier Press, pp 67–89
Bixler HJ, Porse H (2011) A decade of change in the seaweed hydrocolloids industry. J Appl Phycol.
https://doi.org/10.1007/s10811-010-9529-3
Castilla CJ, Manriquez PH, Camano A (2010) Effects of rocky shore coseismic uplift and the 2010
Chilean mega-earthquake on intertidal biomarker species. 418:17–23
Charrier B, Abreu HM, Araujo R, Bruhn A, Coates JC, De Clerck O, Katsaros C, Robaina
RR, Wichard T (2017) Furthering knowledge of seaweed growth and development to facilitate
sustainable aquaculture. New Phytol 216:967–975
Chen F, Long J (2018) Influences of process parameters on the apparent diffusion of an acid dye in
sodium alginate paste for textile printing. J Clean Prod 205:1139–1147
Clementi F, Crudele MA, Parente E, Mancini M, Moresi M (1999) Production and characterization
of alginate from Azotobacter vinelandii. J Food Sci Agric 79(8):602–610
Donnan FG, Rose RC (1950) Osmotic pressure, molecular weight, and viscosity of sodium alginate.
Can J Res 28b(3):105–113
Draget KI (2009) Alginates. Handbook of hydrocolloids, 2nd edn. Woodhead Publishing, Sarston,
pp 807–828
Falkeborg M, Cheong LZ, Gianfico C, Sztukiel KM, Kristensen K, Glasius M, Xu X, Guo Z
(2014) Alginate oligosaccharides: enzymatic preparation and antioxidant property evaluation.
Food Chem 164:185–194
FAO (2018) The state of world fisheries and aquaculture 2018—meeting the sustainable development goals. Rome. Licence: CC BY-NC-SA 3.0 IGO. ISBN 978-92-5-130562-1
Featherstone S (2015) Ingredients used in the preparation of canned food. In: A complete course
in canning and related processes, 4th edn. 2(Microbiology, packaging, HACCP and ingredients)
pp. 147–211
Fertah M, Belfkira A, Dahmane A, Taourirt M, Brouillette F (2017) Extraction and characterization
of sodium alginate from Morooccan Laminaria digitata brown seaweed. Arab J Chem 10:53707–
53714
Forster J, Radulovich R (2015) Seaweed and food security. In: Tiwari BK, Troy DJ (eds) Seaweed
sustainability. Elsevier Academic Press, pp 289–313
Grandview Research (2017) Alginate market analysis by type (High G, High M), by product (Sodium
alginate, calcium alginate, potassium alginate, propylene glycol alginate). By application, and
segment forecasts, 2018–2025. Report ID: GVR-2-68038-244-0, pp 1–127
Helmiyati, Aprilliza M (2017) Characterization and properties of sodium alginate from brown algae
used as an ecofriendly superabsorbent. In: IOP conference series: materials science engineering,
188 012019 https://doi.org/10.1088/1757-899x/188/1/012019
Hernandez-Carmona G, Freile-Pelegrin Y, Hernandez-Garibay E (2013) Conventional and alternative technologies for the extraction of algal polysaccharides
Hisni A, Purwanti D, Ustadi A (2016) Blood glucose level and lipid profile of streptozotocin-induced
diabetes rats treated with sodium alginate from sargassum crassifolium. J Biol Sci 16(3):58–64
91
References
Aida TM, Yamagata T, Abe C, Richard L, Smith J (2012) Production of organic acids from alginate
in high temperature water. J Supercrit Fluids 65:39–44
Aida TM, Yamagata T, Watanabe M, Smith RL Jr (2010) Depolymerization of sodium alginate
under hydrothermal conditions. Carbohydr Polym 80(1):296–302
Aleksandra R, Sanja SI (2017) The Influence of nanofillers on physical- chemical properties of
polysaccharide- based film intended for food packaging. In: Food packaging, pp 637–697
An QD, Zhang GL, Wu HT, Zhang ZC, Zheng GS, Luan L, Murata Y, Li X (2009) Alginatederiving oligosaccharide production by alginase from newly isolated Flavobacterium sp. LXA
and its potential application in protection against pathogens. J Appl Microbiol 106:161–170
Aravamudhan A, Ramos DM, Nada AA, Kumbar GS (2014) Natural polymers: polysaccharides
and their derivatives for biomedical applications. In: Kumbar SG, Laurencin CT, Deng M (eds)
Natural and synthetic biomedical polymers. Elsevier Press, pp 67–89
Bixler HJ, Porse H (2011) A decade of change in the seaweed hydrocolloids industry. J Appl Phycol.
https://doi.org/10.1007/s10811-010-9529-3
Castilla CJ, Manriquez PH, Camano A (2010) Effects of rocky shore coseismic uplift and the 2010
Chilean mega-earthquake on intertidal biomarker species. 418:17–23
Charrier B, Abreu HM, Araujo R, Bruhn A, Coates JC, De Clerck O, Katsaros C, Robaina
RR, Wichard T (2017) Furthering knowledge of seaweed growth and development to facilitate
sustainable aquaculture. New Phytol 216:967–975
Chen F, Long J (2018) Influences of process parameters on the apparent diffusion of an acid dye in
sodium alginate paste for textile printing. J Clean Prod 205:1139–1147
Clementi F, Crudele MA, Parente E, Mancini M, Moresi M (1999) Production and characterization
of alginate from Azotobacter vinelandii. J Food Sci Agric 79(8):602–610
Donnan FG, Rose RC (1950) Osmotic pressure, molecular weight, and viscosity of sodium alginate.
Can J Res 28b(3):105–113
Draget KI (2009) Alginates. Handbook of hydrocolloids, 2nd edn. Woodhead Publishing, Sarston,
pp 807–828
Falkeborg M, Cheong LZ, Gianfico C, Sztukiel KM, Kristensen K, Glasius M, Xu X, Guo Z
(2014) Alginate oligosaccharides: enzymatic preparation and antioxidant property evaluation.
Food Chem 164:185–194
FAO (2018) The state of world fisheries and aquaculture 2018—meeting the sustainable development goals. Rome. Licence: CC BY-NC-SA 3.0 IGO. ISBN 978-92-5-130562-1
Featherstone S (2015) Ingredients used in the preparation of canned food. In: A complete course
in canning and related processes, 4th edn. 2(Microbiology, packaging, HACCP and ingredients)
pp. 147–211
Fertah M, Belfkira A, Dahmane A, Taourirt M, Brouillette F (2017) Extraction and characterization
of sodium alginate from Morooccan Laminaria digitata brown seaweed. Arab J Chem 10:53707–
53714
Forster J, Radulovich R (2015) Seaweed and food security. In: Tiwari BK, Troy DJ (eds) Seaweed
sustainability. Elsevier Academic Press, pp 289–313
Grandview Research (2017) Alginate market analysis by type (High G, High M), by product (Sodium
alginate, calcium alginate, potassium alginate, propylene glycol alginate). By application, and
segment forecasts, 2018–2025. Report ID: GVR-2-68038-244-0, pp 1–127
Helmiyati, Aprilliza M (2017) Characterization and properties of sodium alginate from brown algae
used as an ecofriendly superabsorbent. In: IOP conference series: materials science engineering,
188 012019 https://doi.org/10.1088/1757-899x/188/1/012019
Hernandez-Carmona G, Freile-Pelegrin Y, Hernandez-Garibay E (2013) Conventional and alternative technologies for the extraction of algal polysaccharides
Hisni A, Purwanti D, Ustadi A (2016) Blood glucose level and lipid profile of streptozotocin-induced
diabetes rats treated with sodium alginate from sargassum crassifolium. J Biol Sci 16(3):58–64