Seaweeds of Auckland
Author : Michael David Wilcox
Publisher :
Page : 421 pages
File Size : 18,53 MB
Release : 2018
Category : Seaweed
ISBN : 9780958344791
Author : Michael David Wilcox
Publisher :
Page : 421 pages
File Size : 18,53 MB
Release : 2018
Category : Seaweed
ISBN : 9780958344791
Author : Rodney I. Martin
Publisher :
Page : 138 pages
File Size : 12,23 MB
Release : 1976
Category : Marine algae industry
ISBN :
Author : Wendy Nelson
Publisher :
Page : 352 pages
File Size : 24,86 MB
Release : 2020-03
Category :
ISBN : 9780995113602
A fully revised and completely redesigned edition of the first photographic identification guide to New Zealands unique marine algae, by the countrys pre-eminent seaweed expert Wendy Nelson. Across three main sections covering green, brown and red algae, over 150 genera and 250 key species are described. Each species entry includes up-todate information on nomenclature, type locality, morphology, habitat, distribution and notes on identification and key characteristics. New Zealand Seaweeds: An Illustrated Guide has over 500 illustrations, with each entry illustrated by either underwater or coastal photographs and supplemented by herbarium scans, microscopic photographs or reproductions of celebrated botanical artist Nancy Adams paintings.
Author : Nancy M. Adams
Publisher : University of Canterbury, Canterbury University Press
Page : 100 pages
File Size : 17,32 MB
Release : 1997
Category : Nature
ISBN :
A guide to New Zealand's common seaweeds, adapted from the major award-winning book SEAWEEDS OF NEW ZEALAND - AN ILLUSTRATED GUIDE. Precise yet concise descriptions of 100 of our common seaweeds, each species illustrated in watercolour.
Author : Nancy Mary Adams
Publisher :
Page : 368 pages
File Size : 20,77 MB
Release : 1994
Category : Nature
ISBN :
A large and attractively produced reference book and the only comprehensive book on its subject. Intended for both amateur naturalists and professional botanists. Illustrated with the author's water-colours and including details of microscopic cell structure. The book has an introduction on distribution, ecology, collection and study of seaweeds in New Zealand, full references, glossary and index. The author is a former curator of algae at the (now) Museum of New Zealand.
Author : Klaus Lüning
Publisher : John Wiley & Sons
Page : 550 pages
File Size : 32,2 MB
Release : 1991-01-16
Category : Science
ISBN : 9780471624349
A translated, thoroughly revised, and updated edition of the German work. Part I presents the geographic distribution of seaweeds and seagrasses around the world, environmental factors, floral history, and relevant paleoceanographic considerations, covered geographically. Part II covers seaweed ecophysiology, including the relationships of light, temperature, salinity, and other abiotic factors on seaweed distribution, as well as biotic factors such as competition, herbivory, predation, and parasitism, in order to elucidate the ecophysiologic bases for the distribution patterns examined in Part I.
Author : Bruce William Hayward
Publisher :
Page : 72 pages
File Size : 25,64 MB
Release : 2005-01-01
Category : Intertidal animals
ISBN : 9781877483479
Author : Michael W. Hawkes
Publisher :
Page : pages
File Size : 42,15 MB
Release : 1981
Category : Marine algae
ISBN :
Author : Valentine Chapman
Publisher :
Page : 350 pages
File Size : 39,25 MB
Release : 1980-10-30
Category :
ISBN : 9789400958074
Author : Ole G. Mouritsen
Publisher : University of Chicago Press
Page : 306 pages
File Size : 24,9 MB
Release : 2013-06-14
Category : Science
ISBN : 022604453X
Until recently, seaweed for most Americans was nothing but a nuisance, clinging to us as we swim in the ocean and stinking up the beach as it rots in the sun. With the ever-growing popularity of sushi restaurants across the country, however, seaweed is becoming a substantial part of our total food intake. And even as we dine with delight on maki, miso soup, and seaweed salads, very few of us have any idea of the nutritional value of seaweed. Here celebrated scientist Ole G. Mouritsen, drawing on his fascination with and enthusiasm for Japanese cuisine, champions seaweed as a staple food while simultaneously explaining its biology, ecology, cultural history, and gastronomy. Mouritsen takes readers on a comprehensive tour of seaweed, describing what seaweeds actually are (algae, not plants) and how people of different cultures have utilized them since prehistoric times for a whole array of purposes—as food and fodder, for the production of salt, in medicine and cosmetics, as fertilizer, in construction, and for a number of industrial end uses, to name just a few. He reveals the vast abundance of minerals, trace elements, proteins, vitamins, dietary fiber, and precious polyunsaturated fatty acids found in seaweeds, and provides instructions and recipes on how to prepare a variety of dishes that incorporate raw and processed seaweeds. Approaching the subject from not only a gastronomic but also a scientific point of view, Mouritsen sets out to examine the past and present uses of this sustainable resource, keeping in mind how it could be exploited for the future. Because seaweeds can be cultivated in large quantities in the ocean in highly sustainable ways, they are ideal for battling hunger and obesity alike. With hundreds of delectable illustrations depicting the wealth of species, colors, and shapes of seaweed, Seaweeds: Edible, Available, and Sustainable makes a strong case for granting these “vegetables from the sea” a prominent place in our kitchens.