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