Food and Health
Araştırma Makalesi
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Evaluation of sea lettuce (Ulva rigida) collected from Çanakkale Strait as salad and soup by determining the seasonal nutritional content

Yıl 2022, Cilt 8, Sayı 2, 127 - 140, 01.04.2022

Nermin BERİK Ekrem Cem ÇANKIRILIGİL Hasan Basri ORMANCI Akın AKYILDIZ

https://doi.org/10.3153/FH22013

Öz

The main aims of this study are determining seasonal chemical composition of green seaweed and evaluating usage of a food source with different processing techniques. For this purpose, Ulva rigida were collected from Çanakkale Strait, Türkiye and amino acid, fatty acid and proximate composition were determined seasonally in both fresh and dried samples. According to results; Ulva rigida contains high protein and amino acids content whereas it has low fat content differs in the range of 0.46-0.85 % in fresh samples and 1.81-4.53 % in dried ones. In the following, the obtained algae samples in the all seasons were processed into salad and algae soup. Most favorite consuming options determined as algae salad among groups. Besides, two consuming options were scored highest in spring and autumn. In a conclusion, Ulva rigida is evaluated a desirable aquatic food source by the consumers, especially in spring. 

Anahtar Kelimeler

Amino acid, Fatty acid, Seaweed, Proximate composition, Food

Kaynakça

  • Ak, İ., Cirik, S., Göksan, T., Koru, E. (2012). Effect of salinity on growth characteristics and pigment composition of two strains of Dunaliella viridis Teodoresco: laboratory and outdoor studies. Fresenius Environmental Bulletin, 21(2), 337–342.
  • Ak, İ. (2015). Sucul ortamın ekonomik bitkileri; makro algler. Dünya Gıda Dergisi, 12, 88-97.
  • Ak, İlknur, Öztaşkent, C., Özüdoğru, Y., Göksan, T. (2015). Effect of sodium acetate and sodium nitrate on biochemical composition of green algae Ulva rigida. Aquaculture International, 23(1), 1–11. https://doi.org/10.1007/s10499-014-9793-3
  • Alves, A., Sousa, R.A., Reis, R.L. (2013). A practical perspective on ulvan extracted from green algae. Journal of Applied Phycology, 25(2), 407-424. https://doi.org/10.1007/s10811-012-9875-4
  • AOAC (2000). Official Methods of Analysis of the AOAC International. (W. Horwitz, Ed.) (17th ed.). Washington DC, USA: Association of Official Analytical Chemists. ISBN: 935584-67-6
  • Badawy, A.A.B., Morgan, C.J., Turner, J.A. (2008). Application of the Phenomenex EZ:faastTM amino acid analysis kit for rapid gas-chromatographic determination of concentrations of plasma tryptophan and its brain uptake competitors. Amino Acids, 34(4), 587-596. https://doi.org/10.1007/s00726-007-0012-7
  • Berik, N., Çankırılıgil, E. C. (2020). the elemental composition of green seaweed (Ulva rigida) collected from Çanakkale, Turkey. Aquatic Sciences and Engineering, 34(3), 74-79. https://doi.org/10.26650/ASE2019557380
  • Çankırılıgil, E.C., Berik, N., Alp Erbay, E. (2020). Optimization of hydrolization procedure for amino acid analysis in fish meat with HPLC-DAD by response surface methodology (RSM). Ege Journal of Fisheries and Aquatic Sciences, 37(2), 113-123. https://doi.org/10.12714/egejfas.37.2.01
  • Černá, M. (2011). Seaweed proteins and amino acids as nutraceuticals. In F. Toldra (Ed.), Advances in Food and Nutrition Research (pp. 297-312). Academic Press. https://doi.org/10.1016/B978-0-12-387669-0.00024-7
  • Cirik, Ş., Cirik, S. (2017). Su Bitkileri: Deniz Bitkilerinin Ekolojisi, Biyolojisi ve Kültür Teknikleri. İzmir: Ege Üniversitesi, Su Ürünleri Fakültesi Yayınları. ISBN: 9754834172
  • Dawczynski, C., Schubert, R., Jahreis, G. (2007). Amino acids, fatty acids, and dietary fibre in edible seaweed products. Food Chemistry, 103, 891-899. https://doi.org/10.1016/j.foodchem.2006.09.041
  • Dawes, C.J. (1998). Marie Botany. New York, A.B.D.: John Wiley ve Sons. ISBN: 9780471078449
  • Ellulu, M. S., Khaza’ai, H., Abed, Y., Rahmat, A., Ismail, P., Ranneh, Y. (2015). Role of fish oil in human health and possible mechanism to reduce the inflammation. Inflammopharmacology, 23(2–3), 79–89. https://doi.org/10.1007/s10787-015-0228-1
  • FAO (2020). The State of World Fisheries and Aquaculture 2020. Sustainability in action. FAO Fisheriesn and Aquaculture Department. Rome. https://doi.org/https://doi.org/10.4060/ca9229en
  • Folch, J., Lees, M., Sladane-Stanley, G.H.A. (1957). Simple method for the isolation and purification of total lipids from animal tissue. Journal of Biological Chemistry, 226, 497-509. https://doi.org/10.1016/S0021-9258(18)64849-5
  • García-Casal, M.N., Pereira, A.C., Leets, I., Ramírez, J., Quiroga, M.F. (2007). High iron content and bioavailability in humans from four species of marine algae. The Journal of Nutrition, 137(12), 2691–2695. https://doi.org/10.1093/jn/137.12.2691
  • Girao, P.M., Pereira da Silva, E.M., de Melo, M.P. (2012). Dietary lycopene supplementation on Nile Tilapia (Oreochromis niloticus) juveniles submitted to confinement: Effects on cortisol level and antioxidant response. Aquaculture Research, 43(5), 789-798. https://doi.org/10.1111/j.1365-2109.2011.02890.x
  • Hanisak, M.D. (1983). The Nitrogen Relationships of Marine Macroalgae. In E.J. Carpenter & D.G. Capone (Eds), Nitrogen in the Marine Environment (p. 699-730). Academic Press, New York. https://doi.org/10.1016/B978-0-12-160280-2.50027-4
  • Horwitz, W. (2000). Official methods of analysis of AOAC international (Oma). Education Gaithersburg. ISBN: 0935584676.
  • Hosomi, R., Yoshida, M., Fukunaga, K. (2012). Seafood Consumption and Components for Health. Global Journal of Health Sciences, 4(3), 72–86. https://doi.org/10.5539/gjhs.v4n3p72
  • International Union of Pure and Applied Chemistry (IUPAC). (1978). Standards methods for the analysis of oils, fats and derivativesNo Title (6th ed.). Oxford, UK: Pergamon Press. ISBN: 9781483280820
  • Ivanova, V., Stancheva, M., Petrova, D. (2013). Fatty acid composition of Black Sea Ulva rigida and Cystoseira crinita. Bulgarian Journal of Agricultural Science, 19, 42-47.
  • Kaschner, K., Kesner-Reyes, K., Garilao, C., Rius-Barile, J., Rees, T., Froese, R. (2016). AquaMaps. Retrieved February 8, 2018, from http://www.aquamaps.org/
  • Lobban, C.S., Harrison, P.J. (1994). Seaweed Ecology and Physiology. Cambridge, İngiltere: . Cambridge University Press. ISBN: 9780511626210 https://doi.org/10.1017/CBO9780511626210
  • Lorenzo, J.M., Agregán, R., Munekata, P.E.S., Franco, D., Carballo, J., Şahin, S., Lacomba, R., ve Barba, F.J. (2017). Proximate composition and nutritional value of three macroalgae: Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata. Marine Drugs, 15(11), 1-11. https://doi.org/10.3390/md15110360
  • Mchugh, D.J. (2003). A guide to the seaweed industry. Rome-Italy. ISBN: 9251049580
  • Meilgaard, M., Civille, G. V, Carr, B. T. (1999). Sensory Evaluation Techniques. Boca Raton, Florida, USA: CRC Press. ISBN: 9781003040729 https://doi.org/10.1201/9781003040729
  • Ortiz, J., Romero, N., Robert, P., Araya, J., Lopez-Hernandez, J., Bozzo, C., Navarrete, E., Osorio, A., Rios, A. (2006). Dietary fiber, amino acid, fatty acid and tocopherol contents of the edible seaweeds Ulva lactuca and Durvillaea antarctica. Food Chemistry, 99, 98-104. https://doi.org/10.1016/j.foodchem.2005.07.027
  • Ova Kaykaç, G. (2007). Bazı alg türlerinin (Cystoseira barbata, Ulva rigida ve Gracilaria verrucosa) tatlarında etkili olan aminoasitlerin mevsimsel değişimi. Çanakkale Onsekiz Mart Üniversitesi, Fen Bilimleri Enstitüsü, Su Ürünleri Anabilim Dalı, Yüksek Lisans Tezi, Çanakkale.
  • Öztaşkent, C., Ak, İ. (2021). Effect of LED light sources on the growth and chemical composition of brown seaweed Treptacantha barbata. Aquaculture International, 29, 19-205. https://doi.org/10.1007/s10499-020-00619-9
  • Rodrigues, D., Freitas, A.C., Pereira, L., Rocha-Santos, T.A.P., Vasconcelos, M.W., Roriz, M., Rodríguez-Alcalá, L.M., Gomes, A.M.P., Duarte, A.C. (2015). Chemical composition of red, brown and green macroalgae from Buarcos bay in Central West Coast of Portugal. Food Chemistry, 183, 197-207. https://doi.org/10.1016/j.foodchem.2015.03.057
  • Santos, M.A.Z., Colepicolo, P., Pupo, D., Fujii, M.T., de Pereira, C.M.P., Mesko, M.F. (2017). Antarctic red macroalgae: a source of polyunsaturated fatty acids. Journal of Applied Phycology, 29(2), 759-767. https://doi.org/10.1007/s10811-016-1034-x
  • Schlitzer, R. (2020). Ocean Data View. https://odv.awi.de Singh, M. (2005). Essential fatty acids, DHA human brain. Indian Journal of Pediatrics, 72(3), 239-242. https://doi.org/10.1007/BF02859265
  • Sørensen, L.E., Jeppesen, P.B., Christiansen, C.B., Hermansen, K., Gregersen, S. (2019). Nordic seaweed and diabetes prevention: Exploratory studies in KK-Ay mice. Nutrients, 11(6). https://doi.org/10.3390/nu11061435
  • Srivastava, A., Hamre, K., Stoss, J., Chakrabarti, R., Tonheim, S.K. (2006). Protein content and amino acid composition of the live feed rotifer (Brachionus plicatilis): With emphasis on the water soluble fraction. Aquaculture, 254(1–4), 534-543. https://doi.org/10.1016/j.aquaculture.2005.11.014
  • Topçu, N., Ak, İ. (2013). Farklı azot kaynaklarının Cystoseria barbata’nın büyüme ve biyokimyasal kompozisyonuna etkisi. Çanakkale Onsekiz Mart Üniversitesi, Fen Bilimleri Enstitüsü, Su Ürünleri Anabilim Dalı, Yüksek Lisans Tezi, Çanakkale.
  • Turan, G. (2007). Su Yosunlarının Thalassoterapi’de kullanımı. Ege Üniversitesi, Fen Bilimleri Enstitüsü, Su Ürünleri Yetiştiricilik Anabilim Dalı, Doktora Tezi, İzmir.
  • Vizetto-Duarte, C., Custódio, L., Barreira, L., Da Silva, M. M., Rauter, A. P., Albericio, F., Varela, J. (2016). Proximate biochemical composition and mineral content of edible species from the genus Cystoseira in Portugal. Botanica Marina, 59(4), 251-257. https://doi.org/10.1515/bot-2016-0014
  • Yaich, H., Garna, H., Besbes, S., Paquot, M., Blecker, C., Attia, H. (2011). Chemical composition and functional properties of Ulva lactuca seaweed collected in Tunisia. Food Chemistry, 128(4), 895-901. https://doi.org/10.1016/j.foodchem.2011.03.114

Çanakkale Boğazı’ndan toplanan deniz marulu (Ulva rigida)’nun mevsimsel besin içeriğinin belirlenerek salata ve çorba olarak değerlendirilmesi

Yıl 2022, Cilt 8, Sayı 2, 127 - 140, 01.04.2022

Nermin BERİK Ekrem Cem ÇANKIRILIGİL Hasan Basri ORMANCI Akın AKYILDIZ

https://doi.org/10.3153/FH22013

Öz

Bu çalışmanın amacı, deniz marulu (Ulva rigida)’nun besin içeriğinde meydana gelen mevsimsel farkları saptayarak farklı tüketim tercihlerine göre duyusal özelliklerini belirlemektir. Bu sebeple, Çanakkale Boğazı’ndan mevsimsel olarak toplanan U. rigida’nın hem yaş hem de kuru örneklerinin ham besin bileşimi, amino asit ve yağ asidi içerikleri belirlenmiştir. Bulgulara göre; U. rigida yüksek protein ve amino asit içeriğine sahipken, yaş örneklerde % 0.46-0.85, kuru örneklerde ise % 1.81-4.53 arasında değişen düşük ham yağ oranına sahip olduğu saptanmıştır. Sonrasında her mevsim elde edilen örneklerden alg salatası ve alg çorbası elde edilmiştir. Yapılan duyusal analizlere göre en beğenilen tüketim tercihi tüm gruplar içinde alg salatası olarak tespit edilmiştir. Ayrıca, her iki tüketim tercihi de ilkbahar ve sonbahar örneklerinde en yüksek puanları almıştır. Sonuç olarak, Ulva rigida tüketiciler tarafından beğenilen ve besin içeriği ilkbaharda yüksek bulunan bir gıda kaynağıdır. 

Anahtar Kelimeler

Amino asit, Yağ asidi, Yosun, Besin bileşimi, Gıda

Kaynakça

  • Ak, İ., Cirik, S., Göksan, T., Koru, E. (2012). Effect of salinity on growth characteristics and pigment composition of two strains of Dunaliella viridis Teodoresco: laboratory and outdoor studies. Fresenius Environmental Bulletin, 21(2), 337–342.
  • Ak, İ. (2015). Sucul ortamın ekonomik bitkileri; makro algler. Dünya Gıda Dergisi, 12, 88-97.
  • Ak, İlknur, Öztaşkent, C., Özüdoğru, Y., Göksan, T. (2015). Effect of sodium acetate and sodium nitrate on biochemical composition of green algae Ulva rigida. Aquaculture International, 23(1), 1–11. https://doi.org/10.1007/s10499-014-9793-3
  • Alves, A., Sousa, R.A., Reis, R.L. (2013). A practical perspective on ulvan extracted from green algae. Journal of Applied Phycology, 25(2), 407-424. https://doi.org/10.1007/s10811-012-9875-4
  • AOAC (2000). Official Methods of Analysis of the AOAC International. (W. Horwitz, Ed.) (17th ed.). Washington DC, USA: Association of Official Analytical Chemists. ISBN: 935584-67-6
  • Badawy, A.A.B., Morgan, C.J., Turner, J.A. (2008). Application of the Phenomenex EZ:faastTM amino acid analysis kit for rapid gas-chromatographic determination of concentrations of plasma tryptophan and its brain uptake competitors. Amino Acids, 34(4), 587-596. https://doi.org/10.1007/s00726-007-0012-7
  • Berik, N., Çankırılıgil, E. C. (2020). the elemental composition of green seaweed (Ulva rigida) collected from Çanakkale, Turkey. Aquatic Sciences and Engineering, 34(3), 74-79. https://doi.org/10.26650/ASE2019557380
  • Çankırılıgil, E.C., Berik, N., Alp Erbay, E. (2020). Optimization of hydrolization procedure for amino acid analysis in fish meat with HPLC-DAD by response surface methodology (RSM). Ege Journal of Fisheries and Aquatic Sciences, 37(2), 113-123. https://doi.org/10.12714/egejfas.37.2.01
  • Černá, M. (2011). Seaweed proteins and amino acids as nutraceuticals. In F. Toldra (Ed.), Advances in Food and Nutrition Research (pp. 297-312). Academic Press. https://doi.org/10.1016/B978-0-12-387669-0.00024-7
  • Cirik, Ş., Cirik, S. (2017). Su Bitkileri: Deniz Bitkilerinin Ekolojisi, Biyolojisi ve Kültür Teknikleri. İzmir: Ege Üniversitesi, Su Ürünleri Fakültesi Yayınları. ISBN: 9754834172
  • Dawczynski, C., Schubert, R., Jahreis, G. (2007). Amino acids, fatty acids, and dietary fibre in edible seaweed products. Food Chemistry, 103, 891-899. https://doi.org/10.1016/j.foodchem.2006.09.041
  • Dawes, C.J. (1998). Marie Botany. New York, A.B.D.: John Wiley ve Sons. ISBN: 9780471078449
  • Ellulu, M. S., Khaza’ai, H., Abed, Y., Rahmat, A., Ismail, P., Ranneh, Y. (2015). Role of fish oil in human health and possible mechanism to reduce the inflammation. Inflammopharmacology, 23(2–3), 79–89. https://doi.org/10.1007/s10787-015-0228-1
  • FAO (2020). The State of World Fisheries and Aquaculture 2020. Sustainability in action. FAO Fisheriesn and Aquaculture Department. Rome. https://doi.org/https://doi.org/10.4060/ca9229en
  • Folch, J., Lees, M., Sladane-Stanley, G.H.A. (1957). Simple method for the isolation and purification of total lipids from animal tissue. Journal of Biological Chemistry, 226, 497-509. https://doi.org/10.1016/S0021-9258(18)64849-5
  • García-Casal, M.N., Pereira, A.C., Leets, I., Ramírez, J., Quiroga, M.F. (2007). High iron content and bioavailability in humans from four species of marine algae. The Journal of Nutrition, 137(12), 2691–2695. https://doi.org/10.1093/jn/137.12.2691
  • Girao, P.M., Pereira da Silva, E.M., de Melo, M.P. (2012). Dietary lycopene supplementation on Nile Tilapia (Oreochromis niloticus) juveniles submitted to confinement: Effects on cortisol level and antioxidant response. Aquaculture Research, 43(5), 789-798. https://doi.org/10.1111/j.1365-2109.2011.02890.x
  • Hanisak, M.D. (1983). The Nitrogen Relationships of Marine Macroalgae. In E.J. Carpenter & D.G. Capone (Eds), Nitrogen in the Marine Environment (p. 699-730). Academic Press, New York. https://doi.org/10.1016/B978-0-12-160280-2.50027-4
  • Horwitz, W. (2000). Official methods of analysis of AOAC international (Oma). Education Gaithersburg. ISBN: 0935584676.
  • Hosomi, R., Yoshida, M., Fukunaga, K. (2012). Seafood Consumption and Components for Health. Global Journal of Health Sciences, 4(3), 72–86. https://doi.org/10.5539/gjhs.v4n3p72
  • International Union of Pure and Applied Chemistry (IUPAC). (1978). Standards methods for the analysis of oils, fats and derivativesNo Title (6th ed.). Oxford, UK: Pergamon Press. ISBN: 9781483280820
  • Ivanova, V., Stancheva, M., Petrova, D. (2013). Fatty acid composition of Black Sea Ulva rigida and Cystoseira crinita. Bulgarian Journal of Agricultural Science, 19, 42-47.
  • Kaschner, K., Kesner-Reyes, K., Garilao, C., Rius-Barile, J., Rees, T., Froese, R. (2016). AquaMaps. Retrieved February 8, 2018, from http://www.aquamaps.org/
  • Lobban, C.S., Harrison, P.J. (1994). Seaweed Ecology and Physiology. Cambridge, İngiltere: . Cambridge University Press. ISBN: 9780511626210 https://doi.org/10.1017/CBO9780511626210
  • Lorenzo, J.M., Agregán, R., Munekata, P.E.S., Franco, D., Carballo, J., Şahin, S., Lacomba, R., ve Barba, F.J. (2017). Proximate composition and nutritional value of three macroalgae: Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata. Marine Drugs, 15(11), 1-11. https://doi.org/10.3390/md15110360
  • Mchugh, D.J. (2003). A guide to the seaweed industry. Rome-Italy. ISBN: 9251049580
  • Meilgaard, M., Civille, G. V, Carr, B. T. (1999). Sensory Evaluation Techniques. Boca Raton, Florida, USA: CRC Press. ISBN: 9781003040729 https://doi.org/10.1201/9781003040729
  • Ortiz, J., Romero, N., Robert, P., Araya, J., Lopez-Hernandez, J., Bozzo, C., Navarrete, E., Osorio, A., Rios, A. (2006). Dietary fiber, amino acid, fatty acid and tocopherol contents of the edible seaweeds Ulva lactuca and Durvillaea antarctica. Food Chemistry, 99, 98-104. https://doi.org/10.1016/j.foodchem.2005.07.027
  • Ova Kaykaç, G. (2007). Bazı alg türlerinin (Cystoseira barbata, Ulva rigida ve Gracilaria verrucosa) tatlarında etkili olan aminoasitlerin mevsimsel değişimi. Çanakkale Onsekiz Mart Üniversitesi, Fen Bilimleri Enstitüsü, Su Ürünleri Anabilim Dalı, Yüksek Lisans Tezi, Çanakkale.
  • Öztaşkent, C., Ak, İ. (2021). Effect of LED light sources on the growth and chemical composition of brown seaweed Treptacantha barbata. Aquaculture International, 29, 19-205. https://doi.org/10.1007/s10499-020-00619-9
  • Rodrigues, D., Freitas, A.C., Pereira, L., Rocha-Santos, T.A.P., Vasconcelos, M.W., Roriz, M., Rodríguez-Alcalá, L.M., Gomes, A.M.P., Duarte, A.C. (2015). Chemical composition of red, brown and green macroalgae from Buarcos bay in Central West Coast of Portugal. Food Chemistry, 183, 197-207. https://doi.org/10.1016/j.foodchem.2015.03.057
  • Santos, M.A.Z., Colepicolo, P., Pupo, D., Fujii, M.T., de Pereira, C.M.P., Mesko, M.F. (2017). Antarctic red macroalgae: a source of polyunsaturated fatty acids. Journal of Applied Phycology, 29(2), 759-767. https://doi.org/10.1007/s10811-016-1034-x
  • Schlitzer, R. (2020). Ocean Data View. https://odv.awi.de Singh, M. (2005). Essential fatty acids, DHA human brain. Indian Journal of Pediatrics, 72(3), 239-242. https://doi.org/10.1007/BF02859265
  • Sørensen, L.E., Jeppesen, P.B., Christiansen, C.B., Hermansen, K., Gregersen, S. (2019). Nordic seaweed and diabetes prevention: Exploratory studies in KK-Ay mice. Nutrients, 11(6). https://doi.org/10.3390/nu11061435
  • Srivastava, A., Hamre, K., Stoss, J., Chakrabarti, R., Tonheim, S.K. (2006). Protein content and amino acid composition of the live feed rotifer (Brachionus plicatilis): With emphasis on the water soluble fraction. Aquaculture, 254(1–4), 534-543. https://doi.org/10.1016/j.aquaculture.2005.11.014
  • Topçu, N., Ak, İ. (2013). Farklı azot kaynaklarının Cystoseria barbata’nın büyüme ve biyokimyasal kompozisyonuna etkisi. Çanakkale Onsekiz Mart Üniversitesi, Fen Bilimleri Enstitüsü, Su Ürünleri Anabilim Dalı, Yüksek Lisans Tezi, Çanakkale.
  • Turan, G. (2007). Su Yosunlarının Thalassoterapi’de kullanımı. Ege Üniversitesi, Fen Bilimleri Enstitüsü, Su Ürünleri Yetiştiricilik Anabilim Dalı, Doktora Tezi, İzmir.
  • Vizetto-Duarte, C., Custódio, L., Barreira, L., Da Silva, M. M., Rauter, A. P., Albericio, F., Varela, J. (2016). Proximate biochemical composition and mineral content of edible species from the genus Cystoseira in Portugal. Botanica Marina, 59(4), 251-257. https://doi.org/10.1515/bot-2016-0014
  • Yaich, H., Garna, H., Besbes, S., Paquot, M., Blecker, C., Attia, H. (2011). Chemical composition and functional properties of Ulva lactuca seaweed collected in Tunisia. Food Chemistry, 128(4), 895-901. https://doi.org/10.1016/j.foodchem.2011.03.114

Ayrıntılar

Birincil Dil Türkçe
Konular Biyoloji, Mühendislik, Ziraat
Bölüm Research Articles
Yazarlar

Nermin BERİK (Sorumlu Yazar)
Çanakkale Onsekiz Mart University
0000-0003-3015-8688
Türkiye

Ekrem Cem ÇANKIRILIGİL
Koyunculuk Araştırma Enstitüsü
0000-0001-5898-4469
Türkiye

Hasan Basri ORMANCI
ÇANAKKALE ONSEKİZ MART ÜNİVERSİTESİ, ÇANAKKALE UYGULAMALI BİLİMLER YÜKSEKOKULU
0000-0003-3136-9196
Türkiye

Akın AKYILDIZ Bu kişi benim
İstanbul İl Tarım ve Orman Müdürlüğü, Tarım ve Orman Bakanlığı
0000-0003-0023-992X
Türkiye

Destekleyen Kurum Çanakkale Onsekiz Mart Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi
Proje Numarası 2012/023
Teşekkür Yazarlar proje desteği için Çanakkale Onsekiz Mart Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimine ve tür tayini ile arazi çalışmalarındaki katkılarından ötürü Prof. Dr. İlknur Ak’a teşekkür ederler.
Yayımlanma Tarihi 1 Nisan 2022
Başvuru Tarihi 10 Eylül 2021
Kabul Tarihi 6 Aralık 2021
Yayınlandığı Sayı Yıl 2022, Cilt 8, Sayı 2

Kaynak Göster

Bibtex @araştırma makalesi { jfhs993737, journal = {Food and Health}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2022}, volume = {8}, number = {2}, pages = {127 - 140}, doi = {10.3153/FH22013}, title = {Çanakkale Boğazı’ndan toplanan deniz marulu (Ulva rigida)’nun mevsimsel besin içeriğinin belirlenerek salata ve çorba olarak değerlendirilmesi}, key = {cite}, author = {Berik, Nermin and Çankırılıgil, Ekrem Cem and Ormancı, Hasan Basri and Akyıldız, Akın} }
APA Berik, N. , Çankırılıgil, E. C. , Ormancı, H. B. & Akyıldız, A. (2022). Çanakkale Boğazı’ndan toplanan deniz marulu (Ulva rigida)’nun mevsimsel besin içeriğinin belirlenerek salata ve çorba olarak değerlendirilmesi . Food and Health , 8 (2) , 127-140 . DOI: 10.3153/FH22013
MLA Berik, N. , Çankırılıgil, E. C. , Ormancı, H. B. , Akyıldız, A. "Çanakkale Boğazı’ndan toplanan deniz marulu (Ulva rigida)’nun mevsimsel besin içeriğinin belirlenerek salata ve çorba olarak değerlendirilmesi" . Food and Health 8 (2022 ): 127-140 <http://jfhs.scientificwebjournals.com/tr/pub/issue/68312/993737>
Chicago Berik, N. , Çankırılıgil, E. C. , Ormancı, H. B. , Akyıldız, A. "Çanakkale Boğazı’ndan toplanan deniz marulu (Ulva rigida)’nun mevsimsel besin içeriğinin belirlenerek salata ve çorba olarak değerlendirilmesi". Food and Health 8 (2022 ): 127-140
RIS TY - JOUR T1 - Çanakkale Boğazı’ndan toplanan deniz marulu (Ulva rigida)’nun mevsimsel besin içeriğinin belirlenerek salata ve çorba olarak değerlendirilmesi AU - Nermin Berik , Ekrem Cem Çankırılıgil , Hasan Basri Ormancı , Akın Akyıldız Y1 - 2022 PY - 2022 N1 - doi: 10.3153/FH22013 DO - 10.3153/FH22013 T2 - Food and Health JF - Journal JO - JOR SP - 127 EP - 140 VL - 8 IS - 2 SN - -2602-2834 M3 - doi: 10.3153/FH22013 UR - https://doi.org/10.3153/FH22013 Y2 - 2021 ER -
EndNote %0 Food and Health Çanakkale Boğazı’ndan toplanan deniz marulu (Ulva rigida)’nun mevsimsel besin içeriğinin belirlenerek salata ve çorba olarak değerlendirilmesi %A Nermin Berik , Ekrem Cem Çankırılıgil , Hasan Basri Ormancı , Akın Akyıldız %T Çanakkale Boğazı’ndan toplanan deniz marulu (Ulva rigida)’nun mevsimsel besin içeriğinin belirlenerek salata ve çorba olarak değerlendirilmesi %D 2022 %J Food and Health %P -2602-2834 %V 8 %N 2 %R doi: 10.3153/FH22013 %U 10.3153/FH22013
ISNAD Berik, Nermin , Çankırılıgil, Ekrem Cem , Ormancı, Hasan Basri , Akyıldız, Akın . "Çanakkale Boğazı’ndan toplanan deniz marulu (Ulva rigida)’nun mevsimsel besin içeriğinin belirlenerek salata ve çorba olarak değerlendirilmesi". Food and Health 8 / 2 (Nisan 2022): 127-140 . https://doi.org/10.3153/FH22013
AMA Berik N. , Çankırılıgil E. C. , Ormancı H. B. , Akyıldız A. Çanakkale Boğazı’ndan toplanan deniz marulu (Ulva rigida)’nun mevsimsel besin içeriğinin belirlenerek salata ve çorba olarak değerlendirilmesi. Food Health. 2022; 8(2): 127-140.
Vancouver Berik N. , Çankırılıgil E. C. , Ormancı H. B. , Akyıldız A. Çanakkale Boğazı’ndan toplanan deniz marulu (Ulva rigida)’nun mevsimsel besin içeriğinin belirlenerek salata ve çorba olarak değerlendirilmesi. Food and Health. 2022; 8(2): 127-140.
IEEE N. Berik , E. C. Çankırılıgil , H. B. Ormancı ve A. Akyıldız , "Çanakkale Boğazı’ndan toplanan deniz marulu (Ulva rigida)’nun mevsimsel besin içeriğinin belirlenerek salata ve çorba olarak değerlendirilmesi", Food and Health, c. 8, sayı. 2, ss. 127-140, Nis. 2022, doi:10.3153/FH22013
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