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dc.contributor.authorTuran, Sabahat
dc.contributor.authorMol, Sühendan
dc.date.accessioned2021-03-05T20:51:41Z
dc.date.available2021-03-05T20:51:41Z
dc.date.issued2008
dc.identifier.citationMol S., Turan S., "Comparison of proximate, fatty acid and amino acid compositions of various types of fish roes", INTERNATIONAL JOURNAL OF FOOD PROPERTIES, cilt.11, ss.669-677, 2008
dc.identifier.issn1094-2912
dc.identifier.otherav_d61ce183-6a3b-469d-8b4d-8563636a1222
dc.identifier.othervv_1032021
dc.identifier.urihttp://hdl.handle.net/20.500.12627/141319
dc.identifier.urihttps://doi.org/10.1080/10942910701611170
dc.description.abstractProximate compositions, amino acid compositions and fatty acid compositions of fish roe have been measured and compared. Glutamic acid, aspartic acid, lysine, and serine have been the major amino acids. However, Imperial-type caviar has also included higher amounts of tryptophan (p 0.05). Essential /Nonessential (E/NE) ratio has been found to be between 0.93 - 1.23, and n3/n6 ratio has been found to be 2.56-8.06. Major fatty acids were C16:0, C18:1 n9c, C16:1 n7, C20:5n3, and C22:6 n3. Fish roes contain high amount of lipids and energy, however, they are also rich sources of unsaturated fatty acids, proteins and amino acids.
dc.language.isoeng
dc.subjectMühendislik ve Teknoloji
dc.subjectGıda Mühendisliği
dc.subjectZiraat
dc.subjectTarımsal Bilimler
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectTarım Bilimleri
dc.subjectGIDA BİLİMİ VE TEKNOLOJİSİ
dc.titleComparison of proximate, fatty acid and amino acid compositions of various types of fish roes
dc.typeMakale
dc.relation.journalINTERNATIONAL JOURNAL OF FOOD PROPERTIES
dc.contributor.departmentİstanbul Üniversitesi , ,
dc.identifier.volume11
dc.identifier.issue3
dc.identifier.startpage669
dc.identifier.endpage677
dc.contributor.firstauthorID68304


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