Studies on Algae and Their Utilization in Food Technology\

1- The chemical composition and nutritional value of two of the most common brown algae in Alexandria waters. 2- the possibility of using the local brown algae in the production of sodium alginate, using different processing methods in relation to yield and quality of the final product 3- the use of the obtained sodium alginate for preparation of artificial sausage casing, addition of sodium alginate in sausage mixture and use of alginate film for coating of meat cuts during frozen-storage.