Functional food products and ingredients with the increasing varieties in the world markets have enlarged their market share
| dc.contributor.author | Yılmaz, Emin | |
| dc.contributor.author | Tekinay, Ahmet Adem | |
| dc.contributor.author | Cevik, Nazan | |
| dc.date.accessioned | 2025-01-27T21:22:09Z | |
| dc.date.available | 2025-01-27T21:22:09Z | |
| dc.date.issued | 2006 | |
| dc.department | Çanakkale Onsekiz Mart Üniversitesi | |
| dc.description.abstract | In general, a food product is defined functional if it protect from diseases and/or has a therapeutic effect and this effect should be proved via scientific investigations beside its basic physiological functions. In this regard, natural functional products prepared by formulation and ingredients are used in the food sector. Seafood products are important sources for functional food products and ingredients. Fish and fish liver are the main sources of omega-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Fish oils with their proved functional properties are the most frequently used functional products in food and pharmaceutical industry. The enzymes obtained from various aquatics such as trimethylamine oxide demethylase, thiaminase, carnosinase, trypsin, etc. have both specific sources and application areas. These enzymes are important in bioclinical chemistry and organic synthesis sectors together with sectors such as food, paper and pharmaceutics. Beside, seafood products are the main sources of a number of bioactive molecules such as protamins, holotoxins, ocadaic acid, manolite, squalamine. As some of these compounds are used as food additives, most of them are used in drug production. Agar, carrageenan, chitin, chitosan, gelatine are widely used in food and food packaging industries and at the same time these products have been proved to have functional properties. Other important functional products of marine origin are vitamins (especially A and D), pigments, microalgal and spirulina products, protein isolates and flavour ingredients. The most common functional products of marine origin are presented in this review. | |
| dc.identifier.endpage | 527 | |
| dc.identifier.issn | 1300-1590 | |
| dc.identifier.issn | 2148-3140 | |
| dc.identifier.startpage | 523 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12428/29173 | |
| dc.identifier.volume | 23 | |
| dc.identifier.wos | WOS:000440355200042 | |
| dc.identifier.wosquality | N/A | |
| dc.indekslendigikaynak | Web of Science | |
| dc.language.iso | tr | |
| dc.publisher | Ege Univ | |
| dc.relation.ispartof | Su Urunleri Dergisi | |
| dc.relation.publicationcategory | info:eu-repo/semantics/openAccess | |
| dc.rights | info:eu-repo/semantics/closedAccess | |
| dc.snmz | KA_WoS_20250125 | |
| dc.subject | Functional food products | |
| dc.subject | Marine sources | |
| dc.title | Functional food products and ingredients with the increasing varieties in the world markets have enlarged their market share | |
| dc.type | Article |
