Basit öğe kaydını göster

dc.contributor.authorOzden, Ozkan
dc.contributor.authorUlusoy, Safak
dc.contributor.authorErkan, Nuray
dc.date.accessioned2021-03-05T19:19:38Z
dc.date.available2021-03-05T19:19:38Z
dc.date.issued2009
dc.identifier.citationOzden O., Erkan N., Ulusoy S., "Seasonal variations in the macronutrient mineral and proximate composition of two clams (Chamelea gallina and Donax trunculus)", INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, cilt.60, ss.402-412, 2009
dc.identifier.issn0963-7486
dc.identifier.otherav_cebabe0e-ea70-435a-978e-1df9294db809
dc.identifier.othervv_1032021
dc.identifier.urihttp://hdl.handle.net/20.500.12627/136743
dc.identifier.urihttps://doi.org/10.1080/09637480701772945
dc.description.abstractTwo bivalve's species (Chamelea gallina and Donax trunculus) were investigated in terms of proximate and mineral compositions (sodium, potassium, magnesium, calcium, iodine and selenium) throughout the year. The concentrations of minerals were determined using inductively coupled plasma mass spectrometry. Ranges of moisture, protein, fat, ash and carbohydrate contents were 82.70-86.57%, 6.86-8.99%, 0.58-1.20%, 2.44-2.95% and 2.70-4.50% for C. gallina, and were 81.09-85.55%, 8.13-10.61%, 0.69-1.33%, 3.19-4.06% and 2.31-3.18% for D. trunculus, respectively. The highest sodium, potassium, magnesium, calcium, iodine and selenium contents for two species were found in the summer, followed by spring, autumn and winter. The concentrations of metals in two tissues exceeded the acceptable levels for a food source for human consumption.
dc.language.isoeng
dc.subjectGıda Mühendisliği
dc.subjectMühendislik ve Teknoloji
dc.subjectBeslenme ve Dietetik
dc.subjectZiraat
dc.subjectTarımsal Bilimler
dc.subjectSağlık Bilimleri
dc.subjectBESLENME VE DİYETETİK
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectTarım Bilimleri
dc.subjectGIDA BİLİMİ VE TEKNOLOJİSİ
dc.titleSeasonal variations in the macronutrient mineral and proximate composition of two clams (Chamelea gallina and Donax trunculus)
dc.typeMakale
dc.relation.journalINTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
dc.contributor.departmentİstanbul Üniversitesi , Su Ürünleri Fakültesi , Su Ürünleri Avlama Ve İşleme Teknolojisi
dc.identifier.volume60
dc.identifier.issue5
dc.identifier.startpage402
dc.identifier.endpage412
dc.contributor.firstauthorID68420


Bu öğenin dosyaları:

DosyalarBoyutBiçimGöster

Bu öğe ile ilişkili dosya yok.

Bu öğe aşağıdaki koleksiyon(lar)da görünmektedir.

Basit öğe kaydını göster