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KURUTMA VE HAŞLAMA İŞLEMLERİNİN Holothuria forskali (Delle Chiaje, 1823)’NİN BESİN BİLEŞENLERİNE ETKİSİ

Yıl 2016, Cilt 2, Sayı 1, 1 - 8, 01.01.2016
https://doi.org/10.3153/JFHS16001

Öz

Bu çalışmada Türkiye denizlerinde bulunan ve ekonomik ola­rak değerlendirilmeyen deniz hıyarı (Holothuria forskali Delle Chiaje, 1823) türünde haşlama ve kurutma işlemlerinin besin bileşenlerine etkilerinin belirlenmesi amaçlanmıştır. Çalışma materyali İzmir Körfezi’nden temin edilmiştir. Besin analizleri sonucunda taze ve kurutulmuş örneklerin ham pro­tein oranının sırasıyla % 11.99 ±0.185 – 60.92 ±0.124 aralı­ğında, nem içeriğinin %86.93 ±0.140 – 10.33 ±0.040 aralı­ğında ve ham yağ içeriklerinin oldukça düşük (% 0.256 ±0.208 – Taze) olduğu belirlenmiştir. İnorganik madde içe­riği kuru örneklerde yüksek bulunmuştur. Taze, haşlanmış ve ku­rutulmuş örneklerin yağ asiti analizlerinde en yüksek çoklu doymamış yağ asitlerinin (PUFA)  taze örneklerde bulunduğu saptanmıştır (%36.40 ±0.03). EPA (Eikosapenta enoik asit) + DHA (Dekosa hekza enoik asit) içeriğinin kurutma ve haş­lama işlemlerinden önemli oranda etkilenmediği (P>0,05) tespit edilmiştir. Türkiye denizlerinde bulunan ancak ekono­mik olarak değerlendirilmeyen H.forskali türünün protein oranı yüksek, yağ içeriğinin düşük olduğu, bu suretle bes­lenme açısından diyetetik bir gıda olarak değerlendirilebile­ceği, toplam yağ asitleri içerisinde en yüksek oranın uzun zin­cirli yağ asitleri (PUFA) değerine ait olduğu, dolayısıyla PUFA bakımından zengin bir tür olduğu, beslenme açısından önem arzeden temel yağ asitlerinin (EPA ve DHA) içerikleri­nin yüksek olduğu ve uygulanan işleme yöntemlerinin bu bi­leşenleri önemli oranda etkilemediği belirlenmiştir. 

Kaynakça

  • Aminin, D.L., Menchinskaya, E.S., Pisliagin, E.A., Silchenko, A.S., Avilov, S.A., Kalinin, V.I. (2015): Anticancer Activity of Sea Cu¬cumber Triterpene Glycosides. Marine Drugs, 13: 1202-1223.
  • AOAC (1995): Association of Official Agricul¬tural Chemists. Offical Method of Analysis of AOAC International, 16th Edition, 1995; Supplement, March 1996, AOAC Interna¬tional, Gaithersburg, MD, Chapter 41, p.21. Fatty Acid in Encapsulated Fish Oils and Fish Oil Methyl and Ethyl Esters. Method No: 991.39.
  • AOAC (2000). AOAC Official Method 940.25 Nitrogen (Total) İn Seafood. First Action 1940, Official Methods Of Analysis of AOAC Internatıonal 17th Edition.
  • Bligh, E.C., Dyer, W. J. (1959): A rapid method of total lipid extraction and purification. Ca-nadian Journal of Biochemistry and Physiol¬ogy, 37: 913-917.
  • Chang-Lee, M.V., Price, R.J., Lampila L.E. (1989): Effect of Processing on Proximate Composition and Mineral Content of Sea Cu¬cumbers (Parastichopus spp.). Journal of Food Science, 54: 567-568.
  • Chen, J.X. (2004): Present status and prospects of sea cucumber industry in China. Advances in Sea Cucumber Aquaculture and Management (ASCAM). FAO, Rome, Italy, pp. 25-38.
  • Çaklı, Ş., Cadun, A., Kışla, D., Dinçer, T. (2004): Determination of Quality Characteristics of Holothuria tubulosa, (Gmelin, 1788)in Turk¬ish Sea (Aegean Region) Depending on Sun Drying Process Step Used in Turkey Journal of Aquatic Food Product Technology, 13(3): 69-78.
  • De Moor, S., Waite, J.H., Jangoux, M., Flam¬mang, P. (2003): Characterization of the Ad¬hesive from Cuvierian Tubules of the Sea Cu¬cumber Holothuria forskali (Echinodermata, Holothuroidea). Marine Biotechnology, 5: 45-57
  • Dhinakaran, D.I., Lıpton, A.P. (2015): Antitumor and Antifungal Activities of Organic Extracts of Sea cucumber Holothuria atra from the Southeast Coast of India. Journal of Ocean University of China, 14(1): 185-189.
  • Emiroğlu, D., Günay, D. (2008): Çevre ve Sağlık Dostu Deniz Hıyarı. Su Dünyası, 18-19.
  • Ersoy, B., Yanar, Y., Küçükgülmez, A., Çelik, M. (2006): Effects of Four cooking methods on the heavy metal concentrations of sea bass fil¬lets (Dicentrarchus labrax Linne, 1785). Food Chemistry, 99(4): 748-751.
  • Fahmy, S.R., Amer, M.A., Al-Killidar, M.H. (2015): Ameliorative effect of the sea cucum¬ber Holothuria arenicola extract against gas¬tric ulcer in rats. The Journal of Basic & Ap¬plied Zoology, 72: 16-25.
  • Fredalina, B.D., Ridzwan, B.H., Zainal Abidin, A.A., Kaswandi, M.A., Zaiton, B., Zali, I., Kit-takoop, P., Mat Jais, A.M. (1999): Fatty acid compositions in local sea cucumber, Stichomus chloronotus, for wound healing. General Pharmacology: The Vascu-lar System, 33: 337-340.
  • Gökoğlu, N., Yerlikaya, P., Cengiz, E. (2004): Ef¬fects of cooking methods on the proximate composition and mineral contents of rainbow trout (Oncorhynchus mykiss). Food Chemis-try, 84(1): 19-22.
  • Gladyshev, M.I., Sushchik, N.N., Gubanenko, G.A., Demirchieva, S.M., Kalachova GS. (2006): Effects of way of cooking on content of essential polyunsaturated fatty acids in muscle tissue of humpback salmon (On¬corhynchus gorbuscha). Food Chemistry, 96: 446-451.
  • González-Wangüemert, M., Aydın, M., Conband, C. (2014): Assessment of sea cucumber pop-ulations from the Aegean Sea (Turkey): First insights to sustainable management of new fisheries. Ocean & Coastal Management, 92: 87-94.
  • Guor, Y., Ding, Y., Xu, F., Liu, B., Kou, Z., Xiao, W., Zhu, J. (2015): Systems pharmacology-based drug discovery for marine resources: An example using sea cucumber (Holothuri¬ans). Journal of Ethnopharmacology, 165: 61-72.
  • Haider, M.S., Sultana, R., Zehra, L., Tarar, O.M., Shirin,K., Afzal, W. (2015). A Study On Proximate Composition, Amino Acid Profile, Fatty Acid Profile And Some Mineral Con-tents In Two Species Of Sea Cucumber. The Journal of Animal & Plant Sciences, 25(1): 168-175.
  • Kasai, T. (2002): Lipit Contents and Fatty Acid Composition of Total Lipit of Sea Cucumber Stichopus japanicus and Knowata (Salted Sea Cucumber Entrails). Food Science and Techonology Research, 9(1): 45-48.
  • Lovell, R.T. (1981): Laboratory manuel for fish feed analysis and fish nutrition studies, De-partment of Fisheries and Allied Aquacul¬tures International Center for Aquaculture, Auburn University, 65 pp.
  • Olivera-Castillo, L., Davalos, A., Grant, G., Valadez-Gonzalez, N., Montero, J., Barrera-Perez, H.A.M., ChiChi, Y., Olvera-Novoa, M.a., Ceja-Moreno, V., Acereto-Escoffie, P., Rubio-Pina, J., Rodriguez-Canul, R. (2015) Correction: Diets Containing Sea Cucumber (Isostichopus badionotus) Meals Are Hypo¬cholesterolemic in Young Rats. Plos One 10(4): 1-2.
  • Özer, N.P., Mol, S., Varlık, C. (2004): Effect of the Handling Procedures on the Chemical Composition of Sea Cucumber. Turkish Jour¬nal of Fisheries and Aquatic Sciences, 4: 71-74.
  • Öztürk, H. (2011): İki Farklı Şekilde Kurutulan Holothuria Tubulosa (Gmelin,1788)’Nın Kimyasal Bileşimindeki Değişimler. Süley¬man Demirel Üniversitesi Fen Bilimleri En¬stitüsü Su Ürünleri Avlama ve İşleme Teknolojisi Anabilim Dalı Yüksek Lisans Tezi.77s.
  • Santos, R., Dias, S., Pinteus, S., Silva, J., Alves, C., Tecelao, C., Pedrosa, R., Pombo, A. (2015): Sea cucumber Holothuria forskali, a new resource for aquaculture? Reproductive biology and nutraceutical approach. Aquacul¬ture Research, 1–17, doi: 10.1111/are.12683
  • Sebedio, J., Ratnayake, W.M.N., Ackman, R.G., Prevost, J. (1993): Stability of polyunsatu¬rated omega-3 fatty acids during deep fat fry¬ing of Atlantic mackerel (Scomber scombrus L.). Food Research International, 26(3): 163-172.
  • Sioen, I., Haak, L., Raes, K., Hermans, C., He¬nauw, S.D., Smet, S.D., Camp, J.V. (2006). Effects of pan-frying in margarine and olive oil on the fatty acid composition of cod and salmon. Food Chemistry, 98(4): 609-617.
  • Sun, H.L., Liang, M.Q., Jingping, Y., Bijuan, C. (2004). Nutrient requirements and growth of the sea cucumber, Apostichopus japonicus. In: Lovatelli, A., Conand, C., Purcell, S., Uthicke, S., Hamel, J., Mercier, A. (Eds.), Advances in Sea Cucumber Aquaculture and Management. FAO Fisheries Technical 463, FAO, Rome, Italy, pp. 327–331.
  • Svetashev, V.I., Levin, V.S., Lam C. N., Nga, D. T. (1991): Lipid and fatty acid composition of holothurians from tropical and temperate waters. Comparative Biochemistry and Phys¬iology Part B: Comparative Biochemistry, 98(4): 489-494.
  • Şahingöz, S.A. (2007): Omega-3 Yağ Asitlerinin İnsan Sağlığına Etkisi, Gazi Üniversitesi Endüstriyel Sanatlar Eğitim Fakültesi Dergisi, 21: 1-13.
  • Telahigue, K., Hajji, T., Imen, R., Sahbi, O., El Cafsi, M. (2014): Effects of Drying Methods on the Chemical Composition of the Sea Cu¬cumber Holothuria forskali. The Open Food Science Journal, 8, 1-8.
  • Türkkan, A., Cakli, S., Kilinc, B. (2008): Effects of cooking methods on the proximate compo-sition and fatty acid composition of sea bass (Dicentrarchus labrax Linneaeus). Food Bi-oprod Process, 11: 1-4.
  • Weber, J., Bochi, V.C., Riberio, C.P., Victorlo, A.M., Emanuelli, T. (2008): Effect of differ¬ent cooking methods on the oxidation, proxi¬mate and fatty acid composition of silver cat¬fish (Rhamdia quelen) fillets. Food Chemis¬try, 106: 140-146.
  • Wen, J., Hu, C., Fan, S. (2010): Chemical compo¬sition and nutritional quality of sea cucum¬bers. Journal of the Science and Food Agri¬culture, 90: 2469-2474.
  • Yu, H., Gao, Q.F., Dong, S.L., Wen, B. (2015): Changes in fatty acid profiles of sea cucum¬ber Apostichopus japonicus (Selenka) in¬duced by terrestrial plants in diets. Aquacul¬ture, 442: 119-124.
  • Yuan, X., Yang, H., Zhou, Y., Mao, Y., Zhang, T., Liu, Y. (2006): The influence of diets con-taining dried bivalve feces and/or powdered algae on growth and energy distribution in sea cucumber Apostichopus japonicus (Selenka) (Echinodermata: Holo¬thuroidea). Aquaculture, 256: 457-467.
  • Zacarias-Soto, M., Olvera-Novoa, M.A. (2015): Effect of Different Diets on Body Biochemi¬cal Composition of the Four-sided Sea Cu¬cumber, Isostichopus badionotus, Under Cul¬ture Conditions. Journal of The World Aqua¬culture Society, 46(1): 45-52,
  • Zhong,Y., Khan, M.A., Shahidi, F. (2007): Com¬positional Characteristics and Antioxidant Properties of Fresh and Processed Sea Cu¬cumber (Cucumaria frondosa). Journal of the Agricultural and Food Chemistry, 55(4): 1188-1192.

THE EFFECTS OF DRYING & BOILING PROCESS ON NUTRITIONAL COMPONENTS OF Holothuria forskali (Delle Chiaje, 1823)

Yıl 2016, Cilt 2, Sayı 1, 1 - 8, 01.01.2016
https://doi.org/10.3153/JFHS16001

Öz

In this study, It was aimed to determine the effects of boiling and drying process to food components of Holothuria forskali  (Della Chiaja, 1823), present in Turkish seas and not utilised economically. The material was obtained from Izmir Bay. It was determined that its crude protein content was 11.99 ±0.185 - 60.92 ±0.124 % , moisture content 86.93 ±0.140 -range of 10.33 ± 0.040 % and crude lipid content was very low fresh and dried samples. Inorganic matter content was higher in the dried sample. The level of polyunsaturated fatty acid (PUFA) was significantly higher in fresh samples than boiled and dried samples has been found in fresh samples (36.40% ± 0.03). EPA (Eicosapentaenoic acid) + DHA (De­cosahexaenoic acid) were not affected significantly (P> 0.05) by the drying and boiling process. The protein content was high in Holothuria forskali  (Della Chiaja, 1823) and having high in protein content, sea cucumber can be utilised as a pro­tein source. It is also low in lipid content. Thus, sea cucumber can be evaluated as a dietetic food in terms of nutrition. Also it has high rate of long-chain fatty acids (PUFA) and rich in EPA and DHA. All applied processing methods were not ef­fected the fatty acid components in significant rates in sea cu­cumber.

Kaynakça

  • Aminin, D.L., Menchinskaya, E.S., Pisliagin, E.A., Silchenko, A.S., Avilov, S.A., Kalinin, V.I. (2015): Anticancer Activity of Sea Cu¬cumber Triterpene Glycosides. Marine Drugs, 13: 1202-1223.
  • AOAC (1995): Association of Official Agricul¬tural Chemists. Offical Method of Analysis of AOAC International, 16th Edition, 1995; Supplement, March 1996, AOAC Interna¬tional, Gaithersburg, MD, Chapter 41, p.21. Fatty Acid in Encapsulated Fish Oils and Fish Oil Methyl and Ethyl Esters. Method No: 991.39.
  • AOAC (2000). AOAC Official Method 940.25 Nitrogen (Total) İn Seafood. First Action 1940, Official Methods Of Analysis of AOAC Internatıonal 17th Edition.
  • Bligh, E.C., Dyer, W. J. (1959): A rapid method of total lipid extraction and purification. Ca-nadian Journal of Biochemistry and Physiol¬ogy, 37: 913-917.
  • Chang-Lee, M.V., Price, R.J., Lampila L.E. (1989): Effect of Processing on Proximate Composition and Mineral Content of Sea Cu¬cumbers (Parastichopus spp.). Journal of Food Science, 54: 567-568.
  • Chen, J.X. (2004): Present status and prospects of sea cucumber industry in China. Advances in Sea Cucumber Aquaculture and Management (ASCAM). FAO, Rome, Italy, pp. 25-38.
  • Çaklı, Ş., Cadun, A., Kışla, D., Dinçer, T. (2004): Determination of Quality Characteristics of Holothuria tubulosa, (Gmelin, 1788)in Turk¬ish Sea (Aegean Region) Depending on Sun Drying Process Step Used in Turkey Journal of Aquatic Food Product Technology, 13(3): 69-78.
  • De Moor, S., Waite, J.H., Jangoux, M., Flam¬mang, P. (2003): Characterization of the Ad¬hesive from Cuvierian Tubules of the Sea Cu¬cumber Holothuria forskali (Echinodermata, Holothuroidea). Marine Biotechnology, 5: 45-57
  • Dhinakaran, D.I., Lıpton, A.P. (2015): Antitumor and Antifungal Activities of Organic Extracts of Sea cucumber Holothuria atra from the Southeast Coast of India. Journal of Ocean University of China, 14(1): 185-189.
  • Emiroğlu, D., Günay, D. (2008): Çevre ve Sağlık Dostu Deniz Hıyarı. Su Dünyası, 18-19.
  • Ersoy, B., Yanar, Y., Küçükgülmez, A., Çelik, M. (2006): Effects of Four cooking methods on the heavy metal concentrations of sea bass fil¬lets (Dicentrarchus labrax Linne, 1785). Food Chemistry, 99(4): 748-751.
  • Fahmy, S.R., Amer, M.A., Al-Killidar, M.H. (2015): Ameliorative effect of the sea cucum¬ber Holothuria arenicola extract against gas¬tric ulcer in rats. The Journal of Basic & Ap¬plied Zoology, 72: 16-25.
  • Fredalina, B.D., Ridzwan, B.H., Zainal Abidin, A.A., Kaswandi, M.A., Zaiton, B., Zali, I., Kit-takoop, P., Mat Jais, A.M. (1999): Fatty acid compositions in local sea cucumber, Stichomus chloronotus, for wound healing. General Pharmacology: The Vascu-lar System, 33: 337-340.
  • Gökoğlu, N., Yerlikaya, P., Cengiz, E. (2004): Ef¬fects of cooking methods on the proximate composition and mineral contents of rainbow trout (Oncorhynchus mykiss). Food Chemis-try, 84(1): 19-22.
  • Gladyshev, M.I., Sushchik, N.N., Gubanenko, G.A., Demirchieva, S.M., Kalachova GS. (2006): Effects of way of cooking on content of essential polyunsaturated fatty acids in muscle tissue of humpback salmon (On¬corhynchus gorbuscha). Food Chemistry, 96: 446-451.
  • González-Wangüemert, M., Aydın, M., Conband, C. (2014): Assessment of sea cucumber pop-ulations from the Aegean Sea (Turkey): First insights to sustainable management of new fisheries. Ocean & Coastal Management, 92: 87-94.
  • Guor, Y., Ding, Y., Xu, F., Liu, B., Kou, Z., Xiao, W., Zhu, J. (2015): Systems pharmacology-based drug discovery for marine resources: An example using sea cucumber (Holothuri¬ans). Journal of Ethnopharmacology, 165: 61-72.
  • Haider, M.S., Sultana, R., Zehra, L., Tarar, O.M., Shirin,K., Afzal, W. (2015). A Study On Proximate Composition, Amino Acid Profile, Fatty Acid Profile And Some Mineral Con-tents In Two Species Of Sea Cucumber. The Journal of Animal & Plant Sciences, 25(1): 168-175.
  • Kasai, T. (2002): Lipit Contents and Fatty Acid Composition of Total Lipit of Sea Cucumber Stichopus japanicus and Knowata (Salted Sea Cucumber Entrails). Food Science and Techonology Research, 9(1): 45-48.
  • Lovell, R.T. (1981): Laboratory manuel for fish feed analysis and fish nutrition studies, De-partment of Fisheries and Allied Aquacul¬tures International Center for Aquaculture, Auburn University, 65 pp.
  • Olivera-Castillo, L., Davalos, A., Grant, G., Valadez-Gonzalez, N., Montero, J., Barrera-Perez, H.A.M., ChiChi, Y., Olvera-Novoa, M.a., Ceja-Moreno, V., Acereto-Escoffie, P., Rubio-Pina, J., Rodriguez-Canul, R. (2015) Correction: Diets Containing Sea Cucumber (Isostichopus badionotus) Meals Are Hypo¬cholesterolemic in Young Rats. Plos One 10(4): 1-2.
  • Özer, N.P., Mol, S., Varlık, C. (2004): Effect of the Handling Procedures on the Chemical Composition of Sea Cucumber. Turkish Jour¬nal of Fisheries and Aquatic Sciences, 4: 71-74.
  • Öztürk, H. (2011): İki Farklı Şekilde Kurutulan Holothuria Tubulosa (Gmelin,1788)’Nın Kimyasal Bileşimindeki Değişimler. Süley¬man Demirel Üniversitesi Fen Bilimleri En¬stitüsü Su Ürünleri Avlama ve İşleme Teknolojisi Anabilim Dalı Yüksek Lisans Tezi.77s.
  • Santos, R., Dias, S., Pinteus, S., Silva, J., Alves, C., Tecelao, C., Pedrosa, R., Pombo, A. (2015): Sea cucumber Holothuria forskali, a new resource for aquaculture? Reproductive biology and nutraceutical approach. Aquacul¬ture Research, 1–17, doi: 10.1111/are.12683
  • Sebedio, J., Ratnayake, W.M.N., Ackman, R.G., Prevost, J. (1993): Stability of polyunsatu¬rated omega-3 fatty acids during deep fat fry¬ing of Atlantic mackerel (Scomber scombrus L.). Food Research International, 26(3): 163-172.
  • Sioen, I., Haak, L., Raes, K., Hermans, C., He¬nauw, S.D., Smet, S.D., Camp, J.V. (2006). Effects of pan-frying in margarine and olive oil on the fatty acid composition of cod and salmon. Food Chemistry, 98(4): 609-617.
  • Sun, H.L., Liang, M.Q., Jingping, Y., Bijuan, C. (2004). Nutrient requirements and growth of the sea cucumber, Apostichopus japonicus. In: Lovatelli, A., Conand, C., Purcell, S., Uthicke, S., Hamel, J., Mercier, A. (Eds.), Advances in Sea Cucumber Aquaculture and Management. FAO Fisheries Technical 463, FAO, Rome, Italy, pp. 327–331.
  • Svetashev, V.I., Levin, V.S., Lam C. N., Nga, D. T. (1991): Lipid and fatty acid composition of holothurians from tropical and temperate waters. Comparative Biochemistry and Phys¬iology Part B: Comparative Biochemistry, 98(4): 489-494.
  • Şahingöz, S.A. (2007): Omega-3 Yağ Asitlerinin İnsan Sağlığına Etkisi, Gazi Üniversitesi Endüstriyel Sanatlar Eğitim Fakültesi Dergisi, 21: 1-13.
  • Telahigue, K., Hajji, T., Imen, R., Sahbi, O., El Cafsi, M. (2014): Effects of Drying Methods on the Chemical Composition of the Sea Cu¬cumber Holothuria forskali. The Open Food Science Journal, 8, 1-8.
  • Türkkan, A., Cakli, S., Kilinc, B. (2008): Effects of cooking methods on the proximate compo-sition and fatty acid composition of sea bass (Dicentrarchus labrax Linneaeus). Food Bi-oprod Process, 11: 1-4.
  • Weber, J., Bochi, V.C., Riberio, C.P., Victorlo, A.M., Emanuelli, T. (2008): Effect of differ¬ent cooking methods on the oxidation, proxi¬mate and fatty acid composition of silver cat¬fish (Rhamdia quelen) fillets. Food Chemis¬try, 106: 140-146.
  • Wen, J., Hu, C., Fan, S. (2010): Chemical compo¬sition and nutritional quality of sea cucum¬bers. Journal of the Science and Food Agri¬culture, 90: 2469-2474.
  • Yu, H., Gao, Q.F., Dong, S.L., Wen, B. (2015): Changes in fatty acid profiles of sea cucum¬ber Apostichopus japonicus (Selenka) in¬duced by terrestrial plants in diets. Aquacul¬ture, 442: 119-124.
  • Yuan, X., Yang, H., Zhou, Y., Mao, Y., Zhang, T., Liu, Y. (2006): The influence of diets con-taining dried bivalve feces and/or powdered algae on growth and energy distribution in sea cucumber Apostichopus japonicus (Selenka) (Echinodermata: Holo¬thuroidea). Aquaculture, 256: 457-467.
  • Zacarias-Soto, M., Olvera-Novoa, M.A. (2015): Effect of Different Diets on Body Biochemi¬cal Composition of the Four-sided Sea Cu¬cumber, Isostichopus badionotus, Under Cul¬ture Conditions. Journal of The World Aqua¬culture Society, 46(1): 45-52,
  • Zhong,Y., Khan, M.A., Shahidi, F. (2007): Com¬positional Characteristics and Antioxidant Properties of Fresh and Processed Sea Cu¬cumber (Cucumaria frondosa). Journal of the Agricultural and Food Chemistry, 55(4): 1188-1192.

Ayrıntılar

Konular Fen
Bölüm Articles
Yazarlar

Şengül BİLGİN>
SULEYMAN DEMIREL UNIV
Türkiye


Levent İZCİ>
SULEYMAN DEMIREL UNIV
Türkiye

Yayımlanma Tarihi 1 Ocak 2016
Başvuru Tarihi 27 Mayıs 2015
Kabul Tarihi 14 Ekim 2015
Yayınlandığı Sayı Yıl 2016, Cilt 2, Sayı 1

Kaynak Göster

Bibtex @araştırma makalesi { jfhs289807, journal = {Food and Health}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2016}, volume = {2}, number = {1}, pages = {1 - 8}, doi = {10.3153/JFHS16001}, title = {THE EFFECTS OF DRYING \& BOILING PROCESS ON NUTRITIONAL COMPONENTS OF Holothuria forskali (Delle Chiaje, 1823)}, key = {cite}, author = {Bilgin, Şengül and İzci, Levent} }
APA Bilgin, Ş. & İzci, L. (2016). THE EFFECTS OF DRYING & BOILING PROCESS ON NUTRITIONAL COMPONENTS OF Holothuria forskali (Delle Chiaje, 1823) . Food and Health , 2 (1) , 1-8 . DOI: 10.3153/JFHS16001
MLA Bilgin, Ş. , İzci, L. "THE EFFECTS OF DRYING & BOILING PROCESS ON NUTRITIONAL COMPONENTS OF Holothuria forskali (Delle Chiaje, 1823)" . Food and Health 2 (2016 ): 1-8 <http://jfhs.scientificwebjournals.com/tr/pub/issue/27548/289807>
Chicago Bilgin, Ş. , İzci, L. "THE EFFECTS OF DRYING & BOILING PROCESS ON NUTRITIONAL COMPONENTS OF Holothuria forskali (Delle Chiaje, 1823)". Food and Health 2 (2016 ): 1-8
RIS TY - JOUR T1 - THE EFFECTS OF DRYING & BOILING PROCESS ON NUTRITIONAL COMPONENTS OF Holothuria forskali (Delle Chiaje, 1823) AU - Şengül Bilgin , Levent İzci Y1 - 2016 PY - 2016 N1 - doi: 10.3153/JFHS16001 DO - 10.3153/JFHS16001 T2 - Food and Health JF - Journal JO - JOR SP - 1 EP - 8 VL - 2 IS - 1 SN - -2602-2834 M3 - doi: 10.3153/JFHS16001 UR - https://doi.org/10.3153/JFHS16001 Y2 - 2015 ER -
EndNote %0 Food and Health THE EFFECTS OF DRYING & BOILING PROCESS ON NUTRITIONAL COMPONENTS OF Holothuria forskali (Delle Chiaje, 1823) %A Şengül Bilgin , Levent İzci %T THE EFFECTS OF DRYING & BOILING PROCESS ON NUTRITIONAL COMPONENTS OF Holothuria forskali (Delle Chiaje, 1823) %D 2016 %J Food and Health %P -2602-2834 %V 2 %N 1 %R doi: 10.3153/JFHS16001 %U 10.3153/JFHS16001
ISNAD Bilgin, Şengül , İzci, Levent . "THE EFFECTS OF DRYING & BOILING PROCESS ON NUTRITIONAL COMPONENTS OF Holothuria forskali (Delle Chiaje, 1823)". Food and Health 2 / 1 (Ocak 2016): 1-8 . https://doi.org/10.3153/JFHS16001
AMA Bilgin Ş. , İzci L. THE EFFECTS OF DRYING & BOILING PROCESS ON NUTRITIONAL COMPONENTS OF Holothuria forskali (Delle Chiaje, 1823). Food Health. 2016; 2(1): 1-8.
Vancouver Bilgin Ş. , İzci L. THE EFFECTS OF DRYING & BOILING PROCESS ON NUTRITIONAL COMPONENTS OF Holothuria forskali (Delle Chiaje, 1823). Food and Health. 2016; 2(1): 1-8.
IEEE Ş. Bilgin ve L. İzci , "THE EFFECTS OF DRYING & BOILING PROCESS ON NUTRITIONAL COMPONENTS OF Holothuria forskali (Delle Chiaje, 1823)", Food and Health, c. 2, sayı. 1, ss. 1-8, Oca. 2016, doi:10.3153/JFHS16001

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