by Chan Ching Ching Jenny. / Thesis (M.Phil.)--Chinese University of Hong Kong, 1997. / Includes bibliographical references (leaves 118-127). / Acknowledgments --- p.i / Abstract --- p.ii / List of figures --- p.iv / List of tables --- p.vii / List of abbreviations --- p.viii / Chapter Chapter 1. --- Introduction / Chapter 1.1 --- Consumption and classification of seaweeds --- p.1 / Chapter 1.2 --- Present uses of seaweeds --- p.4 / Chapter 1.2.1 --- The chemical composition of seaweeds --- p.4 / Chapter 1.2.2 --- Industrial uses - phycocolloids / Chapter 1.2.2.1 --- Alginate --- p.7 / Chapter 1.2.2.2 --- Carrageenan --- p.9 / Chapter 1.2.2.3 --- Agar --- p.12 / Chapter 1.3 --- Seasonal variations studies --- p.14 / Chapter 1.4 --- Seaweeds in Hong Kong --- p.16 / Chapter 1.5 --- Seaweeds selected for study / Chapter 1.5.1 --- Sargassum species / Chapter 1.5.1.1 --- Uses of Sargassum --- p.16 / Chapter 1.5.1.2 --- Seasonal variations of Sargassum --- p.17 / Chapter 1.5.2 --- Hypnea species --- p.19 / Chapter 1.6 --- Drying methods used in seaweed studies and industrial processing --- p.20 / Chapter 1.7 --- Significance of the present study --- p.22 / Chapter Chapter 2. --- Materials and methods / Chapter 2.1 --- "Location, seaweed collection, and environmental parameters" --- p.24 / Chapter 2.2 --- Sample preparation --- p.24 / Chapter 2.3 --- Chemical composition analysis / Chapter 2.3.1 --- Protein --- p.26 / Chapter 2.3.2 --- Amino acids --- p.28 / Chapter 2.3.3 --- Dietary fiber --- p.29 / Chapter 2.3.4 --- Sugar --- p.30 / Chapter 2.3.5 --- Ash --- p.31 / Chapter 2.3.6 --- Mineral elements --- p.32 / Chapter 2.3.7 --- Vitamin C --- p.32 / Chapter 2.3.8 --- Moisture --- p.33 / Chapter 2.4 --- Characterization of alginate from brown seaweed Sargassum hemiphyllum / Chapter 2.4.1 --- Alginate extraction --- p.33 / Chapter 2.4.2 --- Uronic acid block composition determination --- p.34 / Chapter 2.4.2.1 --- M/G ratio determination --- p.35 / Chapter 2.4.2.2 --- Phenol-sulfuric acid method for determination of sugar --- p.35 / Chapter 2.5 --- Characterization of carrageenan from red seaweed Hypnea charoides / Chapter 2.5.1 --- Carrageenan extraction --- p.35 / Chapter 2.5.2 --- Chemical analysis of carrageenan - sulfate content --- p.36 / Chapter 2.5.3 --- Physical analysis of carrageenan / Chapter 2.5.3.1 --- Gelling temperature --- p.37 / Chapter 2.5.3.2 --- Gelling concentration --- p.37 / Chapter 2.6 --- Data Analysis --- p.38 / Chapter Chapter 3. --- "Comparative studies on the effect of sun-drying, oven-drying, and freeze- drying methods on the chemical composition of brown seaweed Sargassum hemiphyllum" / Chapter 3.1 --- Results and discussion / Chapter 3.1.1 --- Color and appearance --- p.39 / Chapter 3.1.2 --- Chemical composition / Chapter 3.1.2.1 --- "Protein, dietary fiber, ash, and moisture" --- p.39 / Chapter 3.1.2.2 --- Amino acids --- p.42 / Chapter 3.1.2.3 --- Mineral elements --- p.44 / Chapter 3.1.2.4 --- Vitamin C --- p.46 / Chapter 3.1.3 --- Characterization of alginate / Chapter 3.1.3.1 --- Extraction of alginate --- p.46 / Chapter 3.1.3.2 --- Uronic acid block composition and M/G ratio --- p.48 / Chapter 3.2 --- Summary --- p.50 / Chapter Chapter 4. --- Seasonal variations in the chemical composition of brown seaweed Sargassum hemiphyllum / Chapter 4.1 --- Results and discussion / Chapter 4.1.1 --- Environmental parameters --- p.53 / Chapter 4.1.2 --- Morphology --- p.58 / Chapter 4.1.3 --- Chemical composition / Chapter 4.1.3.1 --- Protein and amino acids --- p.60 / Chapter 4.1.3.2 --- Dietary fiber and polysaccharide sugars --- p.64 / Chapter 4.1.3.3 --- Ash and mineral elements --- p.69 / Chapter 4.1.3.4 --- Vitamin C --- p.76 / Chapter 4.1.3.5 --- Water and moisture --- p.78 / Chapter 4.1.4 --- Characterization of phycocolloid - alginate / Chapter 4.1.4.1 --- Alginate extraction --- p.78 / Chapter 4.1.4.2 --- Uronic acid block composition and M/G ratio --- p.79 / Chapter Chapter 5. --- Seasonal variations in the chemical composition of red seaweed Hypnea charoides / Chapter 5.1 --- Results and discussion / Chapter 5.1.1 --- Environmental parameters --- p.82 / Chapter 5.1.2 --- Color and appearance --- p.86 / Chapter 5.1.3 --- Chemical composition / Chapter 5.1.3.1 --- Protein and amino acids --- p.88 / Chapter 5.1.3.2 --- Dietary fiber and polysaccharide sugars --- p.93 / Chapter 5.1.3.3 --- Ash and mineral elements --- p.97 / Chapter 5.1.3.4 --- Vitamin C --- p.104 / Chapter 5.1.3.5 --- Water and moisture --- p.104 / Chapter 5.1.4 --- Characterization of phycocolloid - carrageenan / Chapter 5.1.4.1 --- Carrageenan extraction --- p.106 / Chapter 5.1.4.2 --- Chemical characteristic of carrageenan - sulfate content --- p.109 / Chapter 5.1.4.3 --- Physical characteristics of carrageenan / Chapter 5.1.4.3.1 --- Gelling temperature --- p.110 / Chapter 5.1.4.3.2 --- Gelling concentration --- p.110 / Chapter Chapter 6. --- Conclusion --- p.113 / Chapter 6.1 --- Development perspectives of seaweeds --- p.116 / Chapter Chapter 7. --- References --- p.118 / Chapter Chapter 8. --- Appendixes --- p.128

Wang Hui. / "December 2004." / Thesis (Ph.D.)--Chinese University of Hong Kong, 2004. / Includes bibliographical references (p. 256-280) / Electronic reproduction. Hong Kong : Chinese University of Hong Kong, [2012] System requirements: Adobe Acrobat Reader. Available via World Wide Web. / Mode of access: World Wide Web. / Abstracts in English and Chinese.

by Li Yung Yung. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2000. / Includes bibliographical references (leaves 105-121). / Abstracts in English and Chinese. / ACKNOWLEDGEMENTS --- p.i / ABSTRACT (ENGLISH VERSION) --- p.ii / ABSTRACT (CHINESE VERSION) --- p.iv / TABLE OF CONTENTS --- p.v / LIST OF TABLES --- p.x / LIST OF FIGURES --- p.xi / LIST OF ABBREVIATIONS --- p.xiii / Chapter CHAPTER ONE --- INTRODUCTION / Chapter 1.1 --- Seaweed --- p.1 / Chapter 1.1.1 --- General Introduction --- p.1 / Chapter 1.1.2 --- Classification and Use of Seaweed --- p.1 / Chapter 1.1.3 --- Phycocolloids --- p.2 / Chapter 1.1.4 --- Hong Kong Seaweed --- p.3 / Chapter 1.1.4.1 --- Sargassum Species --- p.3 / Chapter 1.1.4.2 --- Padina Species --- p.5 / Chapter 1.2 --- Source and Production of Alginate --- p.8 / Chapter 1.2.1 --- Function of Alginate in Seaweed --- p.8 / Chapter 1.2.2 --- Chemical Structure of Alginate --- p.8 / Chapter 1.2.3 --- Alginate Production --- p.9 / Chapter 1.2.4 --- Isolation of Alginate --- p.13 / Chapter 1.2.5 --- Commercial Methods --- p.13 / Chapter 1.3 --- Application of Alginate --- p.14 / Chapter 1.3.1 --- Industrial Application --- p.14 / Chapter 1.3.2 --- Pharmaceutical Application --- p.16 / Chapter 1.3.3 --- Food Application --- p.17 / Chapter 1.3.3.1 --- Uses of Alginate in Food --- p.17 / Chapter 1.3.3.2 --- Safety --- p.19 / Chapter 1.4 --- Structure and Function Relationship of Alginate --- p.19 / Chapter 1.4.1 --- Physico-Chemical Properties --- p.21 / Chapter 1.4.1.1 --- M/G ratio --- p.21 / Chapter 1.4.1.2 --- Solution Properties --- p.21 / Chapter 1.4.1.3 --- Viscosity --- p.23 / Chapter 1.4.1.4 --- Molecular Weight --- p.27 / Chapter 1.4.2 --- Functional Properties --- p.27 / Chapter 1.4.2.1 --- Emulsion --- p.27 / Chapter 1.4.2.2 --- Gel Properties --- p.27 / Chapter 1.4.2.3 --- Mechanism of Gelation --- p.29 / Chapter 1.4.2.4 --- Gel Strength and Syneresis --- p.30 / Chapter 1.5 --- Physiological Effects --- p.32 / Chapter 1.5.1 --- Dietary Fibre --- p.32 / Chapter 1.5.2 --- Minerals --- p.32 / Chapter 1.6 --- Significance of the Present Study --- p.33 / Chapter CHAPTER TWO --- MATERIALS AND METHODS / Chapter 2.1 --- Seaweed Collection --- p.36 / Chapter 2.2 --- Sample Preparation --- p.36 / Chapter 2.3 --- Alginate Extraction --- p.38 / Chapter 2.3.1 --- Method A --- p.38 / Chapter 2.3.2 --- Method B --- p.38 / Chapter 2.3.3 --- Commercial Alginate --- p.39 / Chapter 2.4 --- Chemical Composition of Alginate --- p.41 / Chapter 2.4.1 --- Alginate Content --- p.41 / Chapter 2.4.2 --- Moisture Content --- p.41 / Chapter 2.4.3 --- Crude Protein Content --- p.41 / Chapter 2.4.4 --- Ash Content --- p.42 / Chapter 2.4.5 --- Monosaccharide Composition --- p.42 / Chapter 2.4.5.1 --- Acid Deploymerisation --- p.42 / Chapter 2.4.5.2 --- Neutral and Amino Sugar Derivatization --- p.42 / Chapter 2.4.5.3 --- Determination of Neutral Sugars by Gas Chromatography --- p.43 / Chapter 2.4.5.4 --- Uronic Acid Content --- p.44 / Chapter 2.4.6 --- Uronic Acid Block Composition --- p.44 / Chapter 2.4.6.1 --- "MG, MM and GG Block Determination" --- p.44 / Chapter 2.4.6.2 --- M/G Ratio Determination --- p.45 / Chapter 2.4.6.3 --- Phenol-Sulfuric Acid Method --- p.45 / Chapter 2.5 --- Physico-Chemical Properties of Alginate --- p.46 / Chapter 2.5.1 --- Viscosity --- p.46 / Chapter 2.5.1.1 --- Ostwald Viscometer --- p.46 / Chapter 2.5.1.2 --- Brookfield Viscometer --- p.47 / Chapter 2.5.2 --- Molecular Weight --- p.47 / Chapter 2.5.2.1 --- From Intrinsic Viscosity --- p.47 / Chapter 2.5.2.2 --- Gel Permeation Chromatography-Laser Light Scattering (GPC-LLS) --- p.48 / Chapter 2.6 --- Functional Properties of Alginate --- p.49 / Chapter 2.6.1 --- Emulsifying Activity (EA) and Emulsion Stability (ES) --- p.49 / Chapter 2.6.2 --- Gel Formation --- p.49 / Chapter 2.6.3 --- Gel Strength and Syneresis --- p.50 / Chapter 2.6.4 --- Application in Food ´ؤ Fruit Jelly --- p.52 / Chapter 2.7 --- Data Analysis --- p.53 / Chapter CHAPTER THREE --- RESULTS AND DISCUSSION / Chapter 3.1 --- Proximate Composition of Selected Seaweed --- p.54 / Chapter 3.1.1 --- Moisture Content --- p.54 / Chapter 3.1.2 --- Ash Content --- p.56 / Chapter 3.1.3 --- Crude Protein Content --- p.57 / Chapter 3.1.4 --- Carbohydrate Content --- p.58 / Chapter 3.2 --- Chemical Composition of Alginate Extracted from Two Different Methods --- p.58 / Chapter 3.2.1 --- Percentage Yield --- p.59 / Chapter 3.2.2 --- Alginate Content --- p.61 / Chapter 3.2.3 --- Moisture Content --- p.62 / Chapter 3.2.4 --- Ash Content --- p.62 / Chapter 3.2.5 --- Residual Protein Content --- p.63 / Chapter 3.2.6 --- Monosaccharide Composition of Alginate --- p.63 / Chapter 3.2.7 --- M/G Ratio --- p.66 / Chapter 3.2.8 --- Summary --- p.69 / Chapter 3.3 --- Comparative Studies of Physico-Chemical Composition of Alginate from Sargassum and Padina Species --- p.71 / Chapter 3.3.1 --- Block Composition and M/G Ratio --- p.71 / Chapter 3.3.2 --- Viscosity --- p.75 / Chapter 3.3.2.1 --- Intrinsic Viscosity ´ؤ Capillary Viscometer --- p.75 / Chapter 3.3.2.2 --- Solution Viscosity - Brookfield Viscometer --- p.79 / Chapter 3.3.2.2.1 --- Effect of Temperature --- p.79 / Chapter 3.3.2.2.2 --- Effect of Concentration --- p.81 / Chapter 3.3.2.2.3 --- Shear Thinning and Time Independent Effect --- p.82 / Chapter 3.3.3 --- Molecular Weight --- p.88 / Chapter 3.3.3.1 --- From Intrinsic Viscosity --- p.88 / Chapter 3.3.3.2 --- Gel Permeation Chromatograph-Laser Light Scattering (GPC-LLS) --- p.90 / Chapter 3.4 --- Comparative Studies of the Functional Properties of Extracted Alginate with Commercial Alginate --- p.93 / Chapter 3.4.1 --- Emulsifying Activity (EA) and Emulsifying Stability (ES) --- p.93 / Chapter 3.4.2 --- Gelling Properties --- p.95 / Chapter 3.4.2.1 --- Effect of Calcium Concentrations --- p.95 / Chapter 3.4.2.2 --- Gel Strength and Syneresis --- p.97 / Chapter 3.4.3 --- Application in Food --- p.99 / Chapter CHAPTER FOUR --- CONCLUSIONS --- p.103 / REFERENCES --- p.105 / RELATED PUBLICATION --- p.120

Lim Sze Nee. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2001. / Includes bibliographical references (leaves 165-176). / Abstracts in English and Chinese. / Abstract --- p.i / Abstract (Chinese Version) --- p.iii / Acknowledgements --- p.v / Table of Contents --- p.vi / List of Tables --- p.xi / List of Figures --- p.xiii / List of Abbreviation --- p.xvii / Chapter Chapter 1 --- Introduction --- p.1 / Chapter 1. --- General Introduction --- p.1 / Chapter 1.1 --- Classification of algae --- p.2 / Chapter 1.2 --- Chemical and mineral composition of marine macroalgae --- p.4 / Chapter 1.3 --- Uses of marine macroalgae --- p.7 / Chapter 1.3.1 --- Food --- p.7 / Chapter 1.3.2 --- Industrial uses --- p.8 / Chapter 1.3.3 --- Agricultural uses --- p.9 / Chapter 1.3.3.1 --- Fertilizer --- p.9 / Chapter 1.3.3.2 --- Fodder --- p.9 / Chapter 1.3.4 --- Medicinal properties --- p.10 / Chapter 1.4 --- Pharmacological effects of marine macroalgae --- p.11 / Chapter 1.4.1 --- Antioxidant activity --- p.11 / Chapter 1.4.2 --- Hypotensive activity --- p.11 / Chapter 1.4.3 --- Antiviral activity --- p.12 / Chapter 1.4.4 --- Antimicrobial activity --- p.12 / Chapter 1.4.5 --- Antitumor activity --- p.13 / Chapter 1.4.6 --- Hypocholesterolemic activity --- p.14 / Chapter 1.5 --- Objectives --- p.14 / Chapter CHAPTER 2 --- Free Radical Scavenging and Antioxidative Activities of Marine Macroalgae --- p.16 / Chapter 2.1 --- Introduction --- p.16 / Chapter 2.1.1 --- Free radicals: definition and sources --- p.16 / Chapter 2.1.2 --- Free radical-induced damage --- p.16 / Chapter 2.1.2.1 --- Biological lipid peroxidation --- p.16 / Chapter 2.1.2.2 --- Lipid oxidation of foods --- p.18 / Chapter 2.1.3 --- Antioxidants --- p.19 / Chapter 2.1.3.1 --- Antioxidants --- p.19 / Chapter 2.1.3.2 --- Antioxidant mechanisms --- p.20 / Chapter 2.1.4 --- Synthetic antioxidants --- p.21 / Chapter 2.1.5 --- Natural antioxidants --- p.24 / Chapter 2.1.6 --- Objectives --- p.27 / Chapter 2.2 --- Methods and Materials --- p.28 / Chapter 2.2.1 --- Preparation of algae extracts --- p.28 / Chapter 2.2.2 --- Determination of free radical scavenging activities --- p.32 / Chapter 2.2.2.1 --- Superoxide anions scavenging activity --- p.32 / Chapter 2.2.3 --- Antioxidative activity using hemolysis assay --- p.33 / Chapter 2.2.3.1 --- Preparation of red blood cell (RBC) --- p.33 / Chapter 2.2.3.2 --- Hemolysis assay --- p.33 / Chapter 2.2.4 --- Lipid peroxidation assay --- p.34 / Chapter 2.2.4.1 --- Preparation of rat brain homogenates --- p.34 / Chapter 2.2.4.2 --- Measurement of lipid peroxidation --- p.34 / Chapter 2.2.5 --- Statistics --- p.35 / Chapter 2.3 --- Results --- p.36 / Chapter 2.3.1 --- Superoxide radical scavenging activity of algal extracts --- p.36 / Chapter 2.3.2 --- Effects of algae extracts on hemolysis assay --- p.41 / Chapter 2.3.3 --- Effects of algae extracts on lipid peroxidation --- p.44 / Chapter 2.4 --- Discussion --- p.50 / Chapter CHAPTER 3 --- Isolation of Antioxidative Phenolic Compounds from Sargassum siliquastrum --- p.60 / Chapter 3.1 --- Introduction --- p.60 / Chapter 3.1.1 --- Phenolic compounds --- p.60 / Chapter 3.1.2 --- Major classes of phenolic compounds --- p.60 / Chapter 3.1.3 --- Functional aspects of phenolic compounds --- p.61 / Chapter 3.1.3.1 --- Functions of phenolic compounds in plants --- p.61 / Chapter 3.1.3.2 --- Biological and pharmacological activities --- p.64 / Chapter 3.1.3.3 --- Food industry --- p.65 / Chapter 3.1.4 --- Polyphenolic compounds in brown algae --- p.66 / Chapter 3.1.5 --- Objectives --- p.68 / Chapter 3.2 --- Methods and Materials --- p.69 / Chapter 3.2.1 --- Extraction and isolation of antioxidant components from S siliquastrum --- p.69 / Chapter 3.2.2 --- Thin-Layer chromatography --- p.70 / Chapter 3.2.3 --- Antioxidant activity --- p.71 / Chapter 3.2.4 --- Determination of total phenolics --- p.71 / Chapter 3.2.5 --- Infrared spectra --- p.72 / Chapter 3.2.6 --- Ultra-violet and visible (UV-vis) spectrophotometry --- p.72 / Chapter 3.2.7 --- Statistics --- p.73 / Chapter 3.3 --- Results --- p.73 / Chapter 3.3.1 --- Identification of phenolic compounds from various solvent extracts of S. siliquastrum --- p.73 / Chapter 3.3.2 --- Isolation of dichloromethane fraction by liquid chromatography --- p.81 / Chapter 3.3.3 --- Phenolic content of isolated compounds --- p.86 / Chapter 3.3.4 --- IR and UV-vis spectra --- p.86 / Chapter 3.4 --- Discussion --- p.92 / Chapter 3.4.1 --- Antioxidative activities --- p.92 / Chapter 3.4.2 --- Relationship between phenolic contents and antioxidant activity --- p.95 / Chapter 3.4.3 --- Identification of antioxidant compounds --- p.97 / Chapter CHAPTER 4 --- Hypotensive Activities of Marine Algae in the Rat --- p.102 / Chapter 4.1 --- Introduction --- p.102 / Chapter 4.1.1 --- Basic principles of cardiovascular system --- p.102 / Chapter 4.1.2 --- Regulation of arterial pressure --- p.105 / Chapter 4.1.2.1 --- Short-term regulation of arterial pressure --- p.105 / Chapter 4.1.2.2 --- Long-term regulation of arterial pressure --- p.107 / Chapter 4.1.3 --- Hypertension --- p.108 / Chapter 4.1.3.1 --- Causes of hypertension --- p.109 / Chapter 4.1.3.2 --- Where do antihypertensive or hypotensive agents act? --- p.114 / Chapter 4.1.3.2.1 --- Sympathetic nervous system inhibitors --- p.115 / Chapter 4.1.3.2.2 --- Diuretics --- p.120 / Chapter 4.1.3.2.3 --- Vasodilators --- p.121 / Chapter 4.1.3.2.4 --- Calcium antagonist (Calcium channel blockers) --- p.121 / Chapter 4.1.3.2.5 --- Angiotensin-converting enzyme (ACE) inhibitors --- p.122 / Chapter 4.1.3.2.6 --- Antihypertensive drug combination --- p.122 / Chapter 4.1.4 --- The relationship between hypertension and free radicals --- p.123 / Chapter 4.1.5 --- Development of new antihypertensive agenrs --- p.124 / Chapter 4.2 --- Materials and methods --- p.125 / Chapter 4.2.1 --- Animal care --- p.125 / Chapter 4.2.2 --- Preparation of the blood pressure measurement in rats --- p.125 / Chapter 4.2.2.1 --- Effects of seaweed extracts on arterial blood pressure of rat --- p.126 / Chapter 4.2.2.1.1 --- Single-dose response curve --- p.126 / Chapter 4.2.2.1.2 --- Cumulative-dose response curve --- p.126 / Chapter 4.2.2.2 --- Pharmacological blocker studies --- p.128 / Chapter 4.2.3 --- Statistics --- p.131 / Chapter 4.3 --- Results --- p.131 / Chapter 4.3.1 --- Hypotensive effects of marine algal extracts --- p.131 / Chapter 4.3.2 --- Effects of pharmacological blockers on MAP --- p.135 / Chapter 4.4 --- Discussion --- p.150 / Chapter 4.4.1 --- Hypotensive effects of the marine algal extracts --- p.150 / Chapter 4.4.2 --- Pharmacological action of marine algal extracts --- p.152 / Chapter CHAPTER 5 --- Conclusion --- p.160 / REFERENCES --- p.165 / RELATED PUBLICATIONS --- p.177

Zhu Wen. / "May 2002." / Thesis (Ph.D.)--Chinese University of Hong Kong, 2002. / Includes bibliographical references (p. 217-249). / Electronic reproduction. Hong Kong : Chinese University of Hong Kong, [2012] System requirements: Adobe Acrobat Reader. Available via World Wide Web. / Electronic reproduction. Ann Arbor, MI : ProQuest Information and Learning Company, [200-] System requirements: Adobe Acrobat Reader. Available via World Wide Web. / Mode of access: World Wide Web. / Abstracts in English and Chinese.

by Wong Ka Hing. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2000. / Includes bibliographical references. / Abstracts in English and Chinese. / Dedication --- p.i / Thesis committee --- p.ii / Acknowledgements --- p.iii / Abstract --- p.iv / Abstract (Chinese version) --- p.vi / Table of contents --- p.viii / List of tables --- p.xv / List of figures --- p.xviii / List of abbreviation --- p.xix / Chapter Chapter one: --- General introduction / Chapter 1.1. --- Definition --- p.1 / Chapter 1.2. --- Classification --- p.2 / Chapter 1.3. --- Potential food use of seaweeds --- p.7 / Chapter 1.4. --- Hong Kong seaweeds --- p.10 / Chapter 1.5. --- Sargassum species --- p.12 / Chapter 1.6. --- Hypnea species --- p.13 / Chapter 1.7. --- Ulva species --- p.14 / Chapter 1.8. --- Design of research project --- p.15 / Chapter Chapter two: --- "Effect of diflerent drying methods on proximate composition, amino acid profile and some physico-chemical properties of brown seaweeds, Sargassum hemiphyllum, Sargassum henslowianum and Sargassum patens" / Chapter 2.1. --- Introduction --- p.20 / Chapter 2.2. --- Materials and methods --- p.23 / Chapter 2.2.1. --- Sample preparation --- p.23 / Chapter 2.2.2. --- Proximate analysis --- p.26 / Chapter 2.2.2.1. --- Crude protein content --- p.26 / Chapter 2.2.2.2. --- Ash content --- p.26 / Chapter 2.2.2.3. --- Total dietary fiber (TDF) content --- p.27 / Chapter 2.2.2.4. --- Crude lipid content --- p.28 / Chapter 2.2.2.5. --- Carbohydrate content --- p.29 / Chapter 2.2.2.6. --- Moisture analysis --- p.29 / Chapter 2.2.3. --- Amino acid analysis --- p.30 / Chapter 2.2.3.1. --- "Amino acids excluding cystine, methionine and tryptophan" --- p.30 / Chapter 2.2.3.2. --- Cystine and methionine --- p.31 / Chapter 2.2.4. --- Physico-chemical properties --- p.32 / Chapter 2.2.4.1 --- Swelling capacity (SWC) --- p.32 / Chapter 2.2.4.2. --- Water holding capacity (WHC) --- p.32 / Chapter 2.2.4.3. --- Oil holding capacity (OHC) --- p.33 / Chapter 2.2.5. --- Statistical analysis --- p.34 / Chapter 2.3. --- Results and discussion --- p.34 / Chapter 2.3.1. --- Proximate composition --- p.34 / Chapter 2.3.2. --- Amino acid composition --- p.39 / Chapter 2.3.3. --- Physico-chemical properties --- p.42 / Chapter 2.3.4. --- Conclusions --- p.46 / Chapter Chapter three: --- "Effect of different methods on protein extarctability, in vitro protein digestibility and amino acid profile of seaweed protein concentrates isolated from brown seaweeds, Sargassum hemiphyllum, Sargassum henslowianum and sargassum patens" / Chapter 3.1. --- Introduction --- p.48 / Chapter 3.2. --- Materials and methods --- p.51 / Chapter 3.2.1. --- Sample preparation --- p.51 / Chapter 3.2.2. --- Extraction of seaweed protein concentrates --- p.51 / Chapter 3.2.3. --- Precipitation of seaweed protein concentrates --- p.52 / Chapter 3.2.4. --- Crude protein content analysis --- p.53 / Chapter 3.2.5. --- Extraction of total phenolic compounds --- p.53 / Chapter 3.2.6. --- Determination of total phenolic compounds --- p.54 / Chapter 3.2.7. --- In vitro protein digestibility --- p.55 / Chapter 3.2.8. --- Amino acid analysis --- p.56 / Chapter 3.2.9. --- Statistical analysis --- p.56 / Chapter 3.3. --- Results and discussion --- p.56 / Chapter 3.3.1. --- Effect of oven- or freeze-drying on protein extractability from seaweeds --- p.57 / Chapter 3.3.1.1. --- Total crude protein and total phenolic content in seaweeds --- p.57 / Chapter 3.3.1.2. --- "%Nitrogen, %protein, sample dry weight, amount of protein extracted and %yield of PCs" --- p.60 / Chapter 3.3.2. --- Effect of oven- and freeze-drying on protein quality of seaweed PCs --- p.62 / Chapter 3.3.2.1. --- Total phenolic content and in vitro protein digestibility of seaweed PCs --- p.62 / Chapter 3.3.2.2. --- Amino acid composition --- p.64 / Chapter 3.3.3. --- Conclusions --- p.67 / Chapter Chapter four: --- "Proximate composition, amino acid profile and some physico- chemical properties of some red (Hypnea charoides and Hypnea japonica) and green seaweeds (Ulva lactuca)" / Chapter 4.1. --- Introduction --- p.68 / Chapter 4.2. --- Materials and methods --- p.71 / Chapter 4.2.1. --- L Sample preparation --- p.71 / Chapter 4.2.2. --- Proximate analysis --- p.71 / Chapter 4.2.3. --- Amino acid profile --- p.73 / Chapter 4.2.4. --- Physico-chemical properties --- p.73 / Chapter 4.2.5. --- Statistical analysis --- p.74 / Chapter 4.3. --- Results and discussion --- p.74 / Chapter 4.3.1. --- Proximate composition --- p.74 / Chapter 4.3.2. --- Amino acid composition --- p.78 / Chapter 4.3.3. --- Physico-chemical properties --- p.81 / Chapter 4.3.4. --- Conclusions --- p.86 / Chapter Chapter five: --- In vitro protein digestibility and amino acid profile of seaweed protein concentrates isolated from some red (Hypnea charoides and Hypnea japonica) and green seaweeds (Ulva lactuca) / Chapter 5.1. --- Introduction --- p.88 / Chapter 5.2. --- Materials and methods --- p.89 / Chapter 5.2.1. --- Sample preparation --- p.89 / Chapter 5.2.2. --- Extraction and precipitation of seaweed PCs --- p.90 / Chapter 5.2.3. --- Crude protein analysis --- p.90 / Chapter 5.2.4. --- Extraction and determination of total phenolic contents --- p.90 / Chapter 5.2.5. --- In vitro protein digestibility --- p.91 / Chapter 5.2.6. --- Amino acid analysis --- p.92 / Chapter 5.2.7. --- Statistical analysis --- p.92 / Chapter 5.3. --- Results and discussion --- p.93 / Chapter 5.3.1. --- Protein extractability --- p.93 / Chapter 5.3.1.1. --- Crude protein and total phenolic contentin seaweeds --- p.93 / Chapter 5.3.1.2. --- "%Nitrogen, %protein, sample dry weight, amount of protein extracted and %yield of PCs" --- p.95 / Chapter 5.3.2. --- Protein quality --- p.97 / Chapter 5.3.2.1. --- Total phenolic content and in vitro protein digestibility of seaweed PCs --- p.97 / Chapter 5.3.2.2. --- Amino acid composition --- p.99 / Chapter 5.3.3. --- Conclusions --- p.103 / Chapter Chapter six: --- Biological evaluation on protein quality of seaweed protein concentrates isolated from Hypnea charoides and Hypnea japonica / Chapter 6.1. --- Introduction --- p.104 / Chapter 6.2. --- Materials and methods --- p.114 / Chapter 6.2.1. --- Sample preparation --- p.114 / Chapter 6.2.2. --- Extraction and precipitation of seaweed protein concentrates --- p.114 / Chapter 6.2.3. --- Diet preparation --- p.115 / Chapter 6.2.4. --- Rat bioassay --- p.117 / Chapter 6.2.5. --- Biological indices --- p.118 / Chapter 6.2.6. --- Statistical analysis --- p.119 / Chapter 6.3. --- Results and discussion --- p.119 / Chapter 6.3.1. --- Protein quality of seaweed PCs --- p.119 / Chapter 6.3.2. --- Weight of major organs --- p.126 / Chapter 6.3.3. --- Conclusions --- p.129 / Chapter Chapter seven: --- Functional properties of protein concentrates isolated from Hypnea charoides and Hypnea japonica / Chapter 7.1. --- Introduction --- p.130 / Chapter 7.2. --- Materials and methods --- p.136 / Chapter 7.2.1. --- Sample preparation --- p.136 / Chapter 7.2.2. --- Preparation of protein concentrates --- p.137 / Chapter 7.2.3. --- Nitrogen solubility --- p.137 / Chapter 7.2.4. --- Water and oil holding capacity --- p.138 / Chapter 7.2.5. --- Viscosity --- p.139 / Chapter 7.2.6. --- Emulsifying activities and emulsion stability --- p.140 / Chapter 7.2.7. --- Foam capacity and foam stability --- p.141 / Chapter 7.2.8. --- Statistical analysis --- p.142 / Chapter 7.3. --- Results and discussion --- p.142 / Chapter 7.3.1. --- Nitrogen solubility --- p.142 / Chapter 7.3.2 --- Wafer and oil holding capacity --- p.145 / Chapter 7.3.3. --- Viscosity --- p.147 / Chapter 7.3.4 --- Emulsifying activities and emulsion stability --- p.149 / Chapter 7.3.5. --- Foam capacity and foam stability --- p.153 / Chapter 7.3.6. --- Conclusions --- p.157 / Chapter Chapter 8: --- Conclusions --- p.158 / References --- p.160 / Appendix --- p.195 / Related publications --- p.202

No periodic patterns of temporal variations in the metal levels in U. lactuca or in other seven common seaweed species from Ping Chau were observed from 1999 to 2000. Cu levels were generally negatively correlated with other metals in seaweeds. / Spore production of U. lactuca was significantly reduced by the elevation of copper and nickel levels in the seaweed samples. The reproductive frequency of U. lactuca generally increased from January and February to the maxima in March and April. Copper, nickel and nitrate levels showed significant negative correlations with these reproductive frequencies. / The metal abundance in 24 seaweeds showed the following trend: Fe > Mn, Zn > Cu, Ni, Pb, Cr > Cd. U. lactuca and Padina australis showed relatively high mean and large range values of metal levels. Principal component analysis summarized the overall metal loadings in these 24 seaweed species. The variations in Pb, Fe, Mn and Cr levels in the seaweeds varied greatly. / There were significant spatial variations of different metal levels in the extensive study of U. lactuca from various intertidal waters in Hong Kong from 1999 to 2001. In general, metal levels in U. lactuca increased from January to March or April and then dropped in the following months. No periodic patterns or temporal trends of variations of metal levels in U. lactuca were found. Different metal levels in U. lactuca were comparatively lower than those in other studies in other countries and in past studies in Hong Kong. / There were significantly differences in various metal levels in different structures of Sargassum hemiphyllum, generally decreased in the following order: receptacles > vesicles > leaves > branches. / This thesis research involves biomonitoring levels of eight metal species (Cd, Cr, Cu, Fe, Mn, Ni, Pb and Zn) in seaweed and the effects of these metals on the reproduction of Ulva lactuca. The study started from September 1999 and ended in June 2001, covering 40 intertidal sites in Hong Kong and 24 seaweed species. Environmental data on pH, salinity and nutrient levels (ammonia, nitrite, nitrate and phosphate) in seawater from these sites were also monitored. / Wong Tai Choi Richard. / "April 2005." / Advisers: P. C. K. Cheung; P. O. Ang, Jr. / Source: Dissertation Abstracts International, Volume: 67-01, Section: B, page: 0159. / Thesis (Ph.D.)--Chinese University of Hong Kong, 2005. / Includes bibliographical references (p. 371-401). / Electronic reproduction. Hong Kong : Chinese University of Hong Kong, [2012] System requirements: Adobe Acrobat Reader. Available via World Wide Web. / Electronic reproduction. [Ann Arbor, MI] : ProQuest Information and Learning, [200-] System requirements: Adobe Acrobat Reader. Available via World Wide Web. / Abstract in English and Chinese. / School code: 1307.

Ma Wing-chi, Joyce. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2002. / Includes bibliographical references (leaves 131-148). / Abstracts in English and Chinese. / Abstract (in English) --- p.i / Abstract (in Chinese) --- p.iv / Acknowledgement --- p.vi / Contents --- p.viii / Abbreviation --- p.xii / List of Tables --- p.xiii / List of Figures --- p.xv / Chapter 1. --- Introduction --- p.1 / Chapter 2. --- Literature review --- p.5 / Chapter 2.1 --- Fisheries in Hong Kong --- p.5 / Chapter 2.2 --- Flavor of seafood --- p.6 / Chapter 2.2.1 --- Lipid-derived volatile aroma compounds --- p.7 / Chapter 2.2.2 --- "Alcohols, aldehydes and ketones" --- p.8 / Chapter 2.2.3 --- Enzymatic conversion of sulfur- and nitrogen-containing precursors --- p.9 / Chapter 2.2.4 --- Thermally generated compounds --- p.9 / Chapter 2.2.5 --- Bromophenols --- p.10 / Chapter 2.2.5.1 --- General properties of bromophenols --- p.11 / Chapter 2.2.5.2 --- Threshold of bromophenols --- p.14 / Chapter 2.2.5.3 --- Toxicity of bromophenols --- p.17 / Chapter 2.2.5.4 --- Previous studies about bromophenols --- p.19 / Chapter 2.2.5.5 --- Bromophenols in aquacultured seafood --- p.20 / Chapter 2.2.5.6 --- Possible dietary sources of bromophenols --- p.20 / Chapter 2.2.5.7 --- Possibility of increasing bromophenol content in aquacultured fish --- p.23 / Chapter 2.3 --- Criteria for selecting experimental fish model --- p.24 / Chapter 3. --- Distribution of Bromophenols in selected Hong Kong seafoods --- p.27 / Chapter 3.1 --- Introduction --- p.27 / Chapter 3.2 --- Materials and methods --- p.28 / Chapter 3.2.1 --- Sample collection and preparation --- p.28 / Chapter 3.2.2 --- Simultaneous steam distillation-solvent extraction (SDE) --- p.30 / Chapter 3.2.3 --- Gas chromatography / mass spectrometry (GC/MS) --- p.30 / Chapter 3.2.4 --- Compound identification and quantification --- p.31 / Chapter 3.2.5 --- Recoveries --- p.33 / Chapter 3.2.6 --- Moisture determination --- p.34 / Chapter 3.2.7 --- Statistical analysis --- p.34 / Chapter 3.3 --- Results and discussion --- p.34 / Chapter 3.3.1 --- Distribution of bromophenols in seafoods --- p.34 / Chapter 3.3.1.1 --- Bromophenols in marine fishes --- p.49 / Chapter 3.3.1.2 --- Bromophenols in mollusks --- p.49 / Chapter 3.3.1.3 --- Bromophenols in crustaceans --- p.50 / Chapter 3.3.2 --- Seasonal variations of TBCs --- p.51 / Chapter 3.3.3 --- Bromophenols in diet contents --- p.52 / Chapter 3.3.4 --- Bromophenol contents of freshwater fish --- p.53 / Chapter 3.3.5 --- Relationship between the living habitats and bromophenol contents --- p.56 / Chapter 3.3.6 --- Bromophenols as flavor compounds in seafoods --- p.58 / Chapter 3.4 --- Conclusion --- p.59 / Chapter 4. --- Distribution of Bromophenols in selected Hong Kong seaweeds --- p.61 / Chapter 4.1 --- Introduction --- p.61 / Chapter 4.2 --- Materials and methods --- p.62 / Chapter 4.2.1 --- Sample collection and preparation --- p.62 / Chapter 4.2.2 --- Simultaneous steam distillation-solvent extraction (SDE) --- p.63 / Chapter 4.2.3 --- Gas chromatography / mass spectrometry (GC/MS) --- p.64 / Chapter 4.2.4 --- Compound identification and quantification --- p.65 / Chapter 4.2.5 --- Recoveries --- p.66 / Chapter 4.2.6 --- Moisture determination --- p.67 / Chapter 4.3 --- Results and discussion --- p.67 / Chapter 4.3.1 --- Distribution of bromophenols in marine algae --- p.67 / Chapter 4.3.2 --- Seasonal variations --- p.76 / Chapter 4.3.3 --- Functions of bromophenols in marine algae --- p.79 / Chapter 4.3.4 --- Marine algae as sources of bromophenols in marine environment --- p.80 / Chapter 4.4 --- Conclusion --- p.81 / Chapter 5. --- Enhancement of bromophenol contents in aquacultured fish by the development of bromophenol-rich fish feeds --- p.83 / Chapter 5.1 --- Introduction --- p.83 / Chapter 5.2 --- Materials and methods --- p.85 / Chapter 5.2.1 --- Preparation of fish feeds --- p.85 / Chapter 5.2.2 --- Storage conditions of fish feeds --- p.88 / Chapter 5.2.3 --- Experimental animals --- p.88 / Chapter 5.2.4 --- Solvent and chemicals --- p.90 / Chapter 5.2.5 --- Extraction and quantification of bromophenols --- p.90 / Chapter 5.2.5.1 --- Simultaneous steam distillation-solvent extraction (SDE) --- p.90 / Chapter 5.2.5.2 --- Gas chromatography / mass spectrometry (GC/MS) --- p.91 / Chapter 5.2.5.3 --- Compound identification and quantification --- p.92 / Chapter 5.2.5.4 --- Recoveries --- p.93 / Chapter 5.2.6 --- Moisture determination --- p.94 / Chapter 5.2.7 --- Statistical analysis --- p.94 / Chapter 5.2.8 --- Sensory test --- p.95 / Chapter 5.3 --- Results and discussion --- p.96 / Chapter 5.3.1 --- Bromophenol contents in wild-harvested and aquacultured fish --- p.96 / Chapter 5.3.2 --- Development of bromophenol-rich fish feed --- p.99 / Chapter 5.3.3 --- Effect of feeding the fish with the fish feed developed --- p.105 / Chapter 5.3.4 --- Sensory evaluation on the flesh of the fish fed with different fish feeds --- p.121 / Chapter 5.3.5 --- Growth of the fish fed with different fish feeds --- p.124 / Chapter 5.4 --- Conclusion --- p.126 / Chapter 6. --- General conclusion and significance of the study --- p.128 / References --- p.131