The usage of sea algae in human nutrition

Kaba N., Caglak E.

SU URUNLERI DERGISI, vol.23, pp.243-246, 2006 (ESCI) identifier

  • Publication Type: Article / Article
  • Volume: 23
  • Publication Date: 2006
  • Journal Name: SU URUNLERI DERGISI
  • Journal Indexes: Emerging Sources Citation Index (ESCI), TR DİZİN (ULAKBİM)
  • Page Numbers: pp.243-246
  • Keywords: Algae, agar-agar, alginic acid, nori, food material, MARINE-ALGAE
  • Ondokuz Mayıs University Affiliated: Yes

Abstract

One of the most important living sources of sea is algae. Nutrition, agriculture, medicine, pharmacy, cosmetics and various industrial branchies benefit from algae. Nowadays, with increasing world population and nutrional problems, there is also an increase in studies of utilizing of algae. Important extractions like agar-agar, alginat and carragean are obtained from sea algae which are also used directly in nutritional aim. Sea algae are consumed as fresh (like salad), dried and cooked (like meal, soup and sauce). Sea algae has agar-agar, alginat and carragean gelatination, and causation of condense suspension, therefore they are used for making jam, marmalade, cream and jelly and, in icecream sector, as blocking of cristalization.