PDF Zotero Mendeley EndNote BibTex Cite

Kurutulmuş alglerin besin değeri ve gıda olarak kullanımı

Year 2016, Volume 33, Issue 1, 67 - 79, 23.03.2016
https://doi.org/10.12714/egejfas.2016.33.1.10

Abstract

Latince “deniz otu” anlamına gelen, deniz yosunları olarak da adlandırılan algler birçok ülkede gıda, tarım, tıp, eczacılık, kozmetik, biyoteknoloji, enerji, kimya sanayi gibi pek çok alanda ve farklı amaçlarla kullanılmaktadır. Uzak Doğu ve Güney Asya ülkelerinde özelliklerine göre farklı şekillerde kurutulan denizel makroalglerin en önemlileri: Nori, aonori, kombu, hiziki, wakame, mozuku, deniz üzümü, dulse, İrlanda yosunu, kanatlı kelpi, ogo, ogonori ve carola’dır. Güneşte veya yapay kurutucularda kurutulan alglerden daha sonra değişik salatalar, yemekler, çorbalar, soslar ve çaylar hazırlanabilmektedir. Bu derlemede besinsel açıdan oldukça yüksek değere sahip, fakat yeterince önem gösterilmeyen denizel makroalglerin kurutulma yöntemleri, besin değerleri ve kurutulmuş alglerden üretilen farklı gıdalar hakkında bilgi verilmeye çalışılmıştır.

References

  • Anonim. (2015a). Laver (seaweed). http://en.wikipedia.org/wiki/Laver_(seaweed) (15.01.2015).
  • Anonim. (2015b). Nori. http://en.wikipedia.org/wiki/Nori (15.01.2015).
  • Anonim. (2015c). Sea lettuce. http://en.wikipedia.org/wiki/Sea_lettuce (15.01.2015).
  • Anonim. (2015d). Kombu. http://en.wikipedia.org/wiki/Kombu (15.01.2015).
  • Anonim. (2015e). Wakame. http://en.wikipedia.org/wiki/Wakame (15.01.2015).
  • Anonim. (2015f). Hijiki. http://en.wikipedia.org/wiki/Hijiki (15.01.2015).
  • Anonim. (2015g). Cladosiphon okamuranus. http://en.wikipedia.org/wiki/Cladosiphon_okamuranus (15.01.2015).
  • Anonim. (2015h). Caulerpa lentillifera. http://en.wikipedia.org/wiki/Caulerpa_lentillifera (15.01.2015).
  • Anonim. (2015i). Palmaria palmata. http://en.wikipedia.org/wiki/Palmaria_palmata (15.01.2015).
  • Anonim. (2015k). Chondrus crispus. http://en.wikipedia.org/wiki/Chondrus_crispus (15.01.2015).
  • Anonim. (2015m). Gracilaria. http://en.wikipedia.org/wiki/Gracilaria (15.01.2015).
  • Arasaki S. & Arasaki T. (1983). Low calorie, high nutrition vegetables from the sea to help look and feel better. Japan Publications, Tokyo, 196 p.
  • Atay, D. (1978). Deniz yosunları ve değerlendirme araçları. Ankara Üniversitesi Ziraat Fakültesi Yayınları, Başbakanlık Basımevi, Ankara, 128s.
  • Atay, D. (1984). Bitkisel akuakültür ve üretim tekniği. Ankara Üniversitesi Ziraat Fakültesi Yayınları, Ankara, 203 s.
  • Bilgin, Ş., & Ertan, Ö.O. (2002). Selected chemical constituents and their seasonal variations in Flabella petiolata (Turra) Nizam. and Halimeda tuna (Ellis&Sol.) J.V. Lamour. in the Gulf of Antalya (North-eastern Mediterranean). Turkish Journal of Botany, 26(2): 87-90.
  • Bixler, H.J., & Porse, H. (2011). A decade of change in the seaweed hydrocolloids industry. Journal of Applied Phycology, 23(3): 321-335. doi: 10.1007/s10811-010-9529-3
  • Chandini, S.K., Ganesan, P., Suresh, P.V., & Bhaskar, N. (2008). Seaweeds as a source of nutritionally benefical compounds-a review. Journal of Food Science and Technology, 45(1): 1-13.
  • Chapman, V.J., & Chapman, D.J. (1980). Seaweeds and their uses. Chapman & Hall, London, 334 p. doi: 10.1007/978-94-009-5806-7
  • Cirik, Ş. (1981). Türk denizlerindeki algler ve değerlendirme araçları. Çevre Haberleri, 9: 65-68.
  • Çetingül, V., & Güner, H. (1996). Ekonomik değerdeki bazı makroalglerin kimyasal içeriklerinin saptanması. Ege Journal of Fisheries and Aquatic Sciences, 13(1-2): 101-118.
  • Davidson A. (2003). Seafood of South-East Asia: A Comprehensive Guide with Recipes. Ten Speed Press, 368 p.
  • Dawczynski, C., Schubert, R., & Jahreis, G. (2007). Amino acids, fatty acids, and dietary fibre in edible seaweed products. Food Chemistry, 103(3): 891-899. doi: 10.1016/j.foodchem.2006.09.041
  • Dere, Ş., Dalkıran, N., Karacaoğlu, D., Yıldız, G., & Dere, E. (2003). The determination of total protein, total soluble carbonhydrate and pigment contents of some macroalgae collected from Gemlik-Karacaali (Bursa) and Erdek-Ormanlı (Balıkesir) in the Sea of Marmara, Turkey. Oceanologia, 45(3): 453-471.
  • Durmaz, Y., Işık, O., Bandarrra, N.M., Cirik, S., Turan, G., & Gökpınar, Ş. (2002). Porphyridium cruentum (Rhodophyceae) yağ asitleri kompozisyonuna kurutma yöntemlerinin etkisi. Ege Journal of Fisheries and Aquatic Sciences, 19(1-2): 189-195.
  • Fleurence, J. (1999). Seaweed proteins: Biochemical, nutritional aspects and potential uses. Trends in Food Science and Technology, 10(1): 25-28. doi: 10.1016/S0924-2244(99)00015-1
  • Fujiwara, M., Lizima, N., Yamamoto, I., & Nagumo, T. (1984). Purification and chemical and physical characterization of antitumour polysaccharide from the brown seaweed, Sargassum fulvellum. Carbonhydrate Research, 125(1): 97-106. doi: 10.1016/0008-6215(84)85145-9
  • Goreau, T.J., & Trench, R.K. (2013). Innovative methods of marine ecosystem restoration. CRC Press, New York, 297 p.
  • Gökpınar, Ş., Göksan, T., & Durmaz, Y. (2001). PUFA kaynağı olarak mikroalgler, XI. Ulusal Su Ürünleri Sempozyumu, Hatay, 4-6 Eylül, Cilt II, s. 779-785.
  • Güven, C.K., Zeybek, N., Cirik, Ş. (1991). 1899 ve 1990 yılları arasında Türk deniz yosunları üzerindeki çalışmalar. İstanbul Üniversitesi, Deniz Bilimleri ve Coğrafya Enstitüsü Bülteni, (7): 51-58.
  • Jensen, A. (1966). Carotenoids of norwegian brown seaweeds and seaweed meals. Norwegian Institute of Seaweed Research, Report No: 31, 1-138.
  • Kaba, N., & Çağlak, E. (2006). Deniz alglerinin insan beslenmesinde kullanımı. Ege Journal of Fisheries and Aquatic Sciences, 23(1/2): 243-246.
  • Kanazawa, A. (1963). Vitamins in algae. Bulletin of the Japanese Society of Scientific Fisheries, 29: 713-731. doi: 10.2331/suisan.29.713
  • Kaykaç, G.O., Cirik, Ş., & Tekinay, A.A. (2008). Yeşil deniz alglerinden Ulva rigida (C., Agardh)’ın besin kompozisyonu ve aminoasit içeriklerinin mevsimsel değişimi. Ege Journal of Fisheries and Aquatic Sciences, 25(1): 9-12.
  • Kazlowski, B., Chiu, Y.H., Kazlowska, K., Pan, C.L., & Wu, C.J. (2012). Prevention of Japanese encephalitis virus infections by low-degree-polymerisation sulfated saccharides from Gracilaria sp. and Monostroma nitidum. Food Chemistry, 133 (3): 866-74. doi: 10.1016/j.foodchem.2012.01.106
  • Kocataş, A. (2005). Oseanoloji. Ege Üniversitesi Basımevi, Bornova, İzmir, 357 s.
  • Kyaw, A. (1983). The production of Gracilaria edulis in Burma. Report of the Training Course on Gracilaria Algae, Manila, Philippines, 1–30 April, p. 135-137.
  • McHugh, D.J. (2003). A guide to the seaweed industry. FAO Fisheries Technical Paper, No. 441, Rome, 105 p.
  • Mitchell, S.A. (2011). The Jamaican root tonics: a botanical reference. Focus on Alternative and Complementary Therapies, 16(4): 271-280. doi: 10.1111/j.2042-7166.2011.01124.x
  • Myklestad, S. (1963). Experiments with seaweed as supplemental fertilizer. Bergaman Press, London, pp. 432-438.
  • Nisizawa, K. (1987). Preparation and marketing of seaweeds as foods. Food and Agriculture Organization of the United Nations, pp. 147-189.
  • Nisizawa, K., Noda, H., Kikuchi, R., & Watanabe, T. (1987). The main seaweed foods of Japan. Hydrobiologia, 151/152: 5-29. doi: 10.1007/BF00046102
  • Noda, H. (1971). Biochemical studies on marine algae. 3. Relation between quality and inorganic constituents of asakusanori. Bulletin of the Japanese Society of Scientific Fisheries, 37(1): 35-39. doi: 10.2331/suisan.37.35
  • Noda, H., Horiguchi, Y., & Araki, S. (1975). Studies on the flavor substances of nori, the dried laver Porphyra sp. 2. Free Amino Acids and 5’-nucleotides. Bulletin of the Japanese Society of Scientific Fisheries, 41: 1299-1303. doi: 10.2331/suisan.41.1299
  • Özdemir, N., & Erkmen, J. (2013). Yenilenebilir biyoplastik üretiminde alglerin kullanımı. Karadeniz Fen Bilimleri Dergsisi, 3(8): 89-104.
  • Polat, S., & Özoğul, Y. (2008). Biochemical composition of some red and brown macroalgae from the Northeastern Mediterranean Sea. International Jounal of Food Science and Nutrition, 59(7): 566-572. doi: 10.1080/09637480701446524
  • Polat, S., & Özoğul, Y. (2009). Fatty acid, mineral and proximate composition of some seaweeds from the Northeastern Mediterranean coast. Italian Journal of Food Sciences, 21(3): 317-324.
  • Soeder, C.J. (1976). Zur verwendung von mikroalgen für ernährungszwecke. Naturwissenschaften, 63: 131-138. doi: 10.1007/BF00600487
  • Sohn, C.H. (1998). The seaweed resources of Korea. In: Seaweed resources of the world. Japan International Cooperation Agency, Yokosuka, pp. 15-33.
  • Tseng, C.K. (1981). Commercial cultivation [Algae]. In: Botanical monographs (USA), C.S. Lobban, M.J. Wyne (Ed.), Blackwell Science Publication, pp. 680-725.
  • USDA. (2015). USDA National Nutrient Database for Standard Reference, Release 28. United States Department of Agricultural Research Service, Nutirient Data Laboratory. http://www.ars.usda.gov/ba/bhnrc/ndl (01.09.2015).
  • Wong, K.H., & Cheung, P.C.K. (2000). Nutritional evaluation of some subtropical red and green seaweeds Part I-proximate composition. Amino acids profiles end some physico-chemical properties. Food Chemistry, 71(4): 475-482. doi: 10.1016/S0308-8146(00)00175-8
  • Yamamoto, I. (1982). Antitumor activity of crude extracts from edible marine algae against L-1210 leukemia. Botanica Marina, 25(9): 455-457.
  • Yamanaka, R., & Akiyama, K. (1993). Cultivation and utilization of Undaria pinnatifida (wakame) as food. Journal of Applied Phycology, 5(2): 249-253. doi: 10.1007/BF00004026
  • Zemke-White, L.W., & Ohno, M., (1999). World seaweed utilization: end-of century summary. Journal of Applied Phycology, 11(4): 369-376. doi: 10.1023/A:1008197610793

-

Year 2016, Volume 33, Issue 1, 67 - 79, 23.03.2016
https://doi.org/10.12714/egejfas.2016.33.1.10

Abstract

-

References

  • Anonim. (2015a). Laver (seaweed). http://en.wikipedia.org/wiki/Laver_(seaweed) (15.01.2015).
  • Anonim. (2015b). Nori. http://en.wikipedia.org/wiki/Nori (15.01.2015).
  • Anonim. (2015c). Sea lettuce. http://en.wikipedia.org/wiki/Sea_lettuce (15.01.2015).
  • Anonim. (2015d). Kombu. http://en.wikipedia.org/wiki/Kombu (15.01.2015).
  • Anonim. (2015e). Wakame. http://en.wikipedia.org/wiki/Wakame (15.01.2015).
  • Anonim. (2015f). Hijiki. http://en.wikipedia.org/wiki/Hijiki (15.01.2015).
  • Anonim. (2015g). Cladosiphon okamuranus. http://en.wikipedia.org/wiki/Cladosiphon_okamuranus (15.01.2015).
  • Anonim. (2015h). Caulerpa lentillifera. http://en.wikipedia.org/wiki/Caulerpa_lentillifera (15.01.2015).
  • Anonim. (2015i). Palmaria palmata. http://en.wikipedia.org/wiki/Palmaria_palmata (15.01.2015).
  • Anonim. (2015k). Chondrus crispus. http://en.wikipedia.org/wiki/Chondrus_crispus (15.01.2015).
  • Anonim. (2015m). Gracilaria. http://en.wikipedia.org/wiki/Gracilaria (15.01.2015).
  • Arasaki S. & Arasaki T. (1983). Low calorie, high nutrition vegetables from the sea to help look and feel better. Japan Publications, Tokyo, 196 p.
  • Atay, D. (1978). Deniz yosunları ve değerlendirme araçları. Ankara Üniversitesi Ziraat Fakültesi Yayınları, Başbakanlık Basımevi, Ankara, 128s.
  • Atay, D. (1984). Bitkisel akuakültür ve üretim tekniği. Ankara Üniversitesi Ziraat Fakültesi Yayınları, Ankara, 203 s.
  • Bilgin, Ş., & Ertan, Ö.O. (2002). Selected chemical constituents and their seasonal variations in Flabella petiolata (Turra) Nizam. and Halimeda tuna (Ellis&Sol.) J.V. Lamour. in the Gulf of Antalya (North-eastern Mediterranean). Turkish Journal of Botany, 26(2): 87-90.
  • Bixler, H.J., & Porse, H. (2011). A decade of change in the seaweed hydrocolloids industry. Journal of Applied Phycology, 23(3): 321-335. doi: 10.1007/s10811-010-9529-3
  • Chandini, S.K., Ganesan, P., Suresh, P.V., & Bhaskar, N. (2008). Seaweeds as a source of nutritionally benefical compounds-a review. Journal of Food Science and Technology, 45(1): 1-13.
  • Chapman, V.J., & Chapman, D.J. (1980). Seaweeds and their uses. Chapman & Hall, London, 334 p. doi: 10.1007/978-94-009-5806-7
  • Cirik, Ş. (1981). Türk denizlerindeki algler ve değerlendirme araçları. Çevre Haberleri, 9: 65-68.
  • Çetingül, V., & Güner, H. (1996). Ekonomik değerdeki bazı makroalglerin kimyasal içeriklerinin saptanması. Ege Journal of Fisheries and Aquatic Sciences, 13(1-2): 101-118.
  • Davidson A. (2003). Seafood of South-East Asia: A Comprehensive Guide with Recipes. Ten Speed Press, 368 p.
  • Dawczynski, C., Schubert, R., & Jahreis, G. (2007). Amino acids, fatty acids, and dietary fibre in edible seaweed products. Food Chemistry, 103(3): 891-899. doi: 10.1016/j.foodchem.2006.09.041
  • Dere, Ş., Dalkıran, N., Karacaoğlu, D., Yıldız, G., & Dere, E. (2003). The determination of total protein, total soluble carbonhydrate and pigment contents of some macroalgae collected from Gemlik-Karacaali (Bursa) and Erdek-Ormanlı (Balıkesir) in the Sea of Marmara, Turkey. Oceanologia, 45(3): 453-471.
  • Durmaz, Y., Işık, O., Bandarrra, N.M., Cirik, S., Turan, G., & Gökpınar, Ş. (2002). Porphyridium cruentum (Rhodophyceae) yağ asitleri kompozisyonuna kurutma yöntemlerinin etkisi. Ege Journal of Fisheries and Aquatic Sciences, 19(1-2): 189-195.
  • Fleurence, J. (1999). Seaweed proteins: Biochemical, nutritional aspects and potential uses. Trends in Food Science and Technology, 10(1): 25-28. doi: 10.1016/S0924-2244(99)00015-1
  • Fujiwara, M., Lizima, N., Yamamoto, I., & Nagumo, T. (1984). Purification and chemical and physical characterization of antitumour polysaccharide from the brown seaweed, Sargassum fulvellum. Carbonhydrate Research, 125(1): 97-106. doi: 10.1016/0008-6215(84)85145-9
  • Goreau, T.J., & Trench, R.K. (2013). Innovative methods of marine ecosystem restoration. CRC Press, New York, 297 p.
  • Gökpınar, Ş., Göksan, T., & Durmaz, Y. (2001). PUFA kaynağı olarak mikroalgler, XI. Ulusal Su Ürünleri Sempozyumu, Hatay, 4-6 Eylül, Cilt II, s. 779-785.
  • Güven, C.K., Zeybek, N., Cirik, Ş. (1991). 1899 ve 1990 yılları arasında Türk deniz yosunları üzerindeki çalışmalar. İstanbul Üniversitesi, Deniz Bilimleri ve Coğrafya Enstitüsü Bülteni, (7): 51-58.
  • Jensen, A. (1966). Carotenoids of norwegian brown seaweeds and seaweed meals. Norwegian Institute of Seaweed Research, Report No: 31, 1-138.
  • Kaba, N., & Çağlak, E. (2006). Deniz alglerinin insan beslenmesinde kullanımı. Ege Journal of Fisheries and Aquatic Sciences, 23(1/2): 243-246.
  • Kanazawa, A. (1963). Vitamins in algae. Bulletin of the Japanese Society of Scientific Fisheries, 29: 713-731. doi: 10.2331/suisan.29.713
  • Kaykaç, G.O., Cirik, Ş., & Tekinay, A.A. (2008). Yeşil deniz alglerinden Ulva rigida (C., Agardh)’ın besin kompozisyonu ve aminoasit içeriklerinin mevsimsel değişimi. Ege Journal of Fisheries and Aquatic Sciences, 25(1): 9-12.
  • Kazlowski, B., Chiu, Y.H., Kazlowska, K., Pan, C.L., & Wu, C.J. (2012). Prevention of Japanese encephalitis virus infections by low-degree-polymerisation sulfated saccharides from Gracilaria sp. and Monostroma nitidum. Food Chemistry, 133 (3): 866-74. doi: 10.1016/j.foodchem.2012.01.106
  • Kocataş, A. (2005). Oseanoloji. Ege Üniversitesi Basımevi, Bornova, İzmir, 357 s.
  • Kyaw, A. (1983). The production of Gracilaria edulis in Burma. Report of the Training Course on Gracilaria Algae, Manila, Philippines, 1–30 April, p. 135-137.
  • McHugh, D.J. (2003). A guide to the seaweed industry. FAO Fisheries Technical Paper, No. 441, Rome, 105 p.
  • Mitchell, S.A. (2011). The Jamaican root tonics: a botanical reference. Focus on Alternative and Complementary Therapies, 16(4): 271-280. doi: 10.1111/j.2042-7166.2011.01124.x
  • Myklestad, S. (1963). Experiments with seaweed as supplemental fertilizer. Bergaman Press, London, pp. 432-438.
  • Nisizawa, K. (1987). Preparation and marketing of seaweeds as foods. Food and Agriculture Organization of the United Nations, pp. 147-189.
  • Nisizawa, K., Noda, H., Kikuchi, R., & Watanabe, T. (1987). The main seaweed foods of Japan. Hydrobiologia, 151/152: 5-29. doi: 10.1007/BF00046102
  • Noda, H. (1971). Biochemical studies on marine algae. 3. Relation between quality and inorganic constituents of asakusanori. Bulletin of the Japanese Society of Scientific Fisheries, 37(1): 35-39. doi: 10.2331/suisan.37.35
  • Noda, H., Horiguchi, Y., & Araki, S. (1975). Studies on the flavor substances of nori, the dried laver Porphyra sp. 2. Free Amino Acids and 5’-nucleotides. Bulletin of the Japanese Society of Scientific Fisheries, 41: 1299-1303. doi: 10.2331/suisan.41.1299
  • Özdemir, N., & Erkmen, J. (2013). Yenilenebilir biyoplastik üretiminde alglerin kullanımı. Karadeniz Fen Bilimleri Dergsisi, 3(8): 89-104.
  • Polat, S., & Özoğul, Y. (2008). Biochemical composition of some red and brown macroalgae from the Northeastern Mediterranean Sea. International Jounal of Food Science and Nutrition, 59(7): 566-572. doi: 10.1080/09637480701446524
  • Polat, S., & Özoğul, Y. (2009). Fatty acid, mineral and proximate composition of some seaweeds from the Northeastern Mediterranean coast. Italian Journal of Food Sciences, 21(3): 317-324.
  • Soeder, C.J. (1976). Zur verwendung von mikroalgen für ernährungszwecke. Naturwissenschaften, 63: 131-138. doi: 10.1007/BF00600487
  • Sohn, C.H. (1998). The seaweed resources of Korea. In: Seaweed resources of the world. Japan International Cooperation Agency, Yokosuka, pp. 15-33.
  • Tseng, C.K. (1981). Commercial cultivation [Algae]. In: Botanical monographs (USA), C.S. Lobban, M.J. Wyne (Ed.), Blackwell Science Publication, pp. 680-725.
  • USDA. (2015). USDA National Nutrient Database for Standard Reference, Release 28. United States Department of Agricultural Research Service, Nutirient Data Laboratory. http://www.ars.usda.gov/ba/bhnrc/ndl (01.09.2015).
  • Wong, K.H., & Cheung, P.C.K. (2000). Nutritional evaluation of some subtropical red and green seaweeds Part I-proximate composition. Amino acids profiles end some physico-chemical properties. Food Chemistry, 71(4): 475-482. doi: 10.1016/S0308-8146(00)00175-8
  • Yamamoto, I. (1982). Antitumor activity of crude extracts from edible marine algae against L-1210 leukemia. Botanica Marina, 25(9): 455-457.
  • Yamanaka, R., & Akiyama, K. (1993). Cultivation and utilization of Undaria pinnatifida (wakame) as food. Journal of Applied Phycology, 5(2): 249-253. doi: 10.1007/BF00004026
  • Zemke-White, L.W., & Ohno, M., (1999). World seaweed utilization: end-of century summary. Journal of Applied Phycology, 11(4): 369-376. doi: 10.1023/A:1008197610793

Kurutulmuş alglerin besin değeri ve gıda olarak kullanımı

Year 2016, Volume 33, Issue 1, 67 - 79, 23.03.2016
https://doi.org/10.12714/egejfas.2016.33.1.10

Abstract

Latince “deniz otu” anlamına gelen, deniz yosunları olarak da adlandırılan algler birçok ülkede gıda, tarım, tıp, eczacılık, kozmetik, biyoteknoloji, enerji, kimya sanayi gibi pek çok alanda ve farklı amaçlarla kullanılmaktadır. Uzak Doğu ve Güney Asya ülkelerinde özelliklerine göre farklı şekillerde kurutulan denizel makroalglerin en önemlileri: Nori, aonori, kombu, hiziki, wakame, mozuku, deniz üzümü, dulse, İrlanda yosunu, kanatlı kelpi, ogo, ogonori ve carola’dır. Güneşte veya yapay kurutucularda kurutulan alglerden daha sonra değişik salatalar, yemekler, çorbalar, soslar ve çaylar hazırlanabilmektedir. Bu derlemede besinsel açıdan oldukça yüksek değere sahip, fakat yeterince önem gösterilmeyen denizel makroalglerin kurutulma yöntemleri, besin değerleri ve kurutulmuş alglerden üretilen farklı gıdalar hakkında bilgi verilmeye çalışılmıştır

References

  • Anonim. (2015a). Laver (seaweed). http://en.wikipedia.org/wiki/Laver_(seaweed) (15.01.2015).
  • Anonim. (2015b). Nori. http://en.wikipedia.org/wiki/Nori (15.01.2015).
  • Anonim. (2015c). Sea lettuce. http://en.wikipedia.org/wiki/Sea_lettuce (15.01.2015).
  • Anonim. (2015d). Kombu. http://en.wikipedia.org/wiki/Kombu (15.01.2015).
  • Anonim. (2015e). Wakame. http://en.wikipedia.org/wiki/Wakame (15.01.2015).
  • Anonim. (2015f). Hijiki. http://en.wikipedia.org/wiki/Hijiki (15.01.2015).
  • Anonim. (2015g). Cladosiphon okamuranus. http://en.wikipedia.org/wiki/Cladosiphon_okamuranus (15.01.2015).
  • Anonim. (2015h). Caulerpa lentillifera. http://en.wikipedia.org/wiki/Caulerpa_lentillifera (15.01.2015).
  • Anonim. (2015i). Palmaria palmata. http://en.wikipedia.org/wiki/Palmaria_palmata (15.01.2015).
  • Anonim. (2015k). Chondrus crispus. http://en.wikipedia.org/wiki/Chondrus_crispus (15.01.2015).
  • Anonim. (2015m). Gracilaria. http://en.wikipedia.org/wiki/Gracilaria (15.01.2015).
  • Arasaki S. & Arasaki T. (1983). Low calorie, high nutrition vegetables from the sea to help look and feel better. Japan Publications, Tokyo, 196 p.
  • Atay, D. (1978). Deniz yosunları ve değerlendirme araçları. Ankara Üniversitesi Ziraat Fakültesi Yayınları, Başbakanlık Basımevi, Ankara, 128s.
  • Atay, D. (1984). Bitkisel akuakültür ve üretim tekniği. Ankara Üniversitesi Ziraat Fakültesi Yayınları, Ankara, 203 s.
  • Bilgin, Ş., & Ertan, Ö.O. (2002). Selected chemical constituents and their seasonal variations in Flabella petiolata (Turra) Nizam. and Halimeda tuna (Ellis&Sol.) J.V. Lamour. in the Gulf of Antalya (North-eastern Mediterranean). Turkish Journal of Botany, 26(2): 87-90.
  • Bixler, H.J., & Porse, H. (2011). A decade of change in the seaweed hydrocolloids industry. Journal of Applied Phycology, 23(3): 321-335. doi: 10.1007/s10811-010-9529-3
  • Chandini, S.K., Ganesan, P., Suresh, P.V., & Bhaskar, N. (2008). Seaweeds as a source of nutritionally benefical compounds-a review. Journal of Food Science and Technology, 45(1): 1-13.
  • Chapman, V.J., & Chapman, D.J. (1980). Seaweeds and their uses. Chapman & Hall, London, 334 p. doi: 10.1007/978-94-009-5806-7
  • Cirik, Ş. (1981). Türk denizlerindeki algler ve değerlendirme araçları. Çevre Haberleri, 9: 65-68.
  • Çetingül, V., & Güner, H. (1996). Ekonomik değerdeki bazı makroalglerin kimyasal içeriklerinin saptanması. Ege Journal of Fisheries and Aquatic Sciences, 13(1-2): 101-118.
  • Davidson A. (2003). Seafood of South-East Asia: A Comprehensive Guide with Recipes. Ten Speed Press, 368 p.
  • Dawczynski, C., Schubert, R., & Jahreis, G. (2007). Amino acids, fatty acids, and dietary fibre in edible seaweed products. Food Chemistry, 103(3): 891-899. doi: 10.1016/j.foodchem.2006.09.041
  • Dere, Ş., Dalkıran, N., Karacaoğlu, D., Yıldız, G., & Dere, E. (2003). The determination of total protein, total soluble carbonhydrate and pigment contents of some macroalgae collected from Gemlik-Karacaali (Bursa) and Erdek-Ormanlı (Balıkesir) in the Sea of Marmara, Turkey. Oceanologia, 45(3): 453-471.
  • Durmaz, Y., Işık, O., Bandarrra, N.M., Cirik, S., Turan, G., & Gökpınar, Ş. (2002). Porphyridium cruentum (Rhodophyceae) yağ asitleri kompozisyonuna kurutma yöntemlerinin etkisi. Ege Journal of Fisheries and Aquatic Sciences, 19(1-2): 189-195.
  • Fleurence, J. (1999). Seaweed proteins: Biochemical, nutritional aspects and potential uses. Trends in Food Science and Technology, 10(1): 25-28. doi: 10.1016/S0924-2244(99)00015-1
  • Fujiwara, M., Lizima, N., Yamamoto, I., & Nagumo, T. (1984). Purification and chemical and physical characterization of antitumour polysaccharide from the brown seaweed, Sargassum fulvellum. Carbonhydrate Research, 125(1): 97-106. doi: 10.1016/0008-6215(84)85145-9
  • Goreau, T.J., & Trench, R.K. (2013). Innovative methods of marine ecosystem restoration. CRC Press, New York, 297 p.
  • Gökpınar, Ş., Göksan, T., & Durmaz, Y. (2001). PUFA kaynağı olarak mikroalgler, XI. Ulusal Su Ürünleri Sempozyumu, Hatay, 4-6 Eylül, Cilt II, s. 779-785.
  • Güven, C.K., Zeybek, N., Cirik, Ş. (1991). 1899 ve 1990 yılları arasında Türk deniz yosunları üzerindeki çalışmalar. İstanbul Üniversitesi, Deniz Bilimleri ve Coğrafya Enstitüsü Bülteni, (7): 51-58.
  • Jensen, A. (1966). Carotenoids of norwegian brown seaweeds and seaweed meals. Norwegian Institute of Seaweed Research, Report No: 31, 1-138.
  • Kaba, N., & Çağlak, E. (2006). Deniz alglerinin insan beslenmesinde kullanımı. Ege Journal of Fisheries and Aquatic Sciences, 23(1/2): 243-246.
  • Kanazawa, A. (1963). Vitamins in algae. Bulletin of the Japanese Society of Scientific Fisheries, 29: 713-731. doi: 10.2331/suisan.29.713
  • Kaykaç, G.O., Cirik, Ş., & Tekinay, A.A. (2008). Yeşil deniz alglerinden Ulva rigida (C., Agardh)’ın besin kompozisyonu ve aminoasit içeriklerinin mevsimsel değişimi. Ege Journal of Fisheries and Aquatic Sciences, 25(1): 9-12.
  • Kazlowski, B., Chiu, Y.H., Kazlowska, K., Pan, C.L., & Wu, C.J. (2012). Prevention of Japanese encephalitis virus infections by low-degree-polymerisation sulfated saccharides from Gracilaria sp. and Monostroma nitidum. Food Chemistry, 133 (3): 866-74. doi: 10.1016/j.foodchem.2012.01.106
  • Kocataş, A. (2005). Oseanoloji. Ege Üniversitesi Basımevi, Bornova, İzmir, 357 s.
  • Kyaw, A. (1983). The production of Gracilaria edulis in Burma. Report of the Training Course on Gracilaria Algae, Manila, Philippines, 1–30 April, p. 135-137.
  • McHugh, D.J. (2003). A guide to the seaweed industry. FAO Fisheries Technical Paper, No. 441, Rome, 105 p.
  • Mitchell, S.A. (2011). The Jamaican root tonics: a botanical reference. Focus on Alternative and Complementary Therapies, 16(4): 271-280. doi: 10.1111/j.2042-7166.2011.01124.x
  • Myklestad, S. (1963). Experiments with seaweed as supplemental fertilizer. Bergaman Press, London, pp. 432-438.
  • Nisizawa, K. (1987). Preparation and marketing of seaweeds as foods. Food and Agriculture Organization of the United Nations, pp. 147-189.
  • Nisizawa, K., Noda, H., Kikuchi, R., & Watanabe, T. (1987). The main seaweed foods of Japan. Hydrobiologia, 151/152: 5-29. doi: 10.1007/BF00046102
  • Noda, H. (1971). Biochemical studies on marine algae. 3. Relation between quality and inorganic constituents of asakusanori. Bulletin of the Japanese Society of Scientific Fisheries, 37(1): 35-39. doi: 10.2331/suisan.37.35
  • Noda, H., Horiguchi, Y., & Araki, S. (1975). Studies on the flavor substances of nori, the dried laver Porphyra sp. 2. Free Amino Acids and 5’-nucleotides. Bulletin of the Japanese Society of Scientific Fisheries, 41: 1299-1303. doi: 10.2331/suisan.41.1299
  • Özdemir, N., & Erkmen, J. (2013). Yenilenebilir biyoplastik üretiminde alglerin kullanımı. Karadeniz Fen Bilimleri Dergsisi, 3(8): 89-104.
  • Polat, S., & Özoğul, Y. (2008). Biochemical composition of some red and brown macroalgae from the Northeastern Mediterranean Sea. International Jounal of Food Science and Nutrition, 59(7): 566-572. doi: 10.1080/09637480701446524
  • Polat, S., & Özoğul, Y. (2009). Fatty acid, mineral and proximate composition of some seaweeds from the Northeastern Mediterranean coast. Italian Journal of Food Sciences, 21(3): 317-324.
  • Soeder, C.J. (1976). Zur verwendung von mikroalgen für ernährungszwecke. Naturwissenschaften, 63: 131-138. doi: 10.1007/BF00600487
  • Sohn, C.H. (1998). The seaweed resources of Korea. In: Seaweed resources of the world. Japan International Cooperation Agency, Yokosuka, pp. 15-33.
  • Tseng, C.K. (1981). Commercial cultivation [Algae]. In: Botanical monographs (USA), C.S. Lobban, M.J. Wyne (Ed.), Blackwell Science Publication, pp. 680-725.
  • USDA. (2015). USDA National Nutrient Database for Standard Reference, Release 28. United States Department of Agricultural Research Service, Nutirient Data Laboratory. http://www.ars.usda.gov/ba/bhnrc/ndl (01.09.2015).
  • Wong, K.H., & Cheung, P.C.K. (2000). Nutritional evaluation of some subtropical red and green seaweeds Part I-proximate composition. Amino acids profiles end some physico-chemical properties. Food Chemistry, 71(4): 475-482. doi: 10.1016/S0308-8146(00)00175-8
  • Yamamoto, I. (1982). Antitumor activity of crude extracts from edible marine algae against L-1210 leukemia. Botanica Marina, 25(9): 455-457.
  • Yamanaka, R., & Akiyama, K. (1993). Cultivation and utilization of Undaria pinnatifida (wakame) as food. Journal of Applied Phycology, 5(2): 249-253. doi: 10.1007/BF00004026
  • Zemke-White, L.W., & Ohno, M., (1999). World seaweed utilization: end-of century summary. Journal of Applied Phycology, 11(4): 369-376. doi: 10.1023/A:1008197610793

Details

Primary Language Turkish
Journal Section Reviews
Authors

Seda OĞUR
0000-0002-2041-0790

Publication Date March 23, 2016
Application Date March 23, 2016
Acceptance Date September 17, 2021
Published in Issue Year 2016, Volume 33, Issue 1

Cite

APA Oğur, S. (2016). Kurutulmuş alglerin besin değeri ve gıda olarak kullanımı . Ege Journal of Fisheries and Aquatic Sciences , 33 (1) , 67-79 . DOI: 10.12714/egejfas.2016.33.1.10