Scopus
YÖKSİS DOI Eşleşti
SJR Q1
Effect of Season on Fatty Acid Composition and n-3/n-6 Ratios of Zander and Carp Muscle Lipids in Altinapa Dam Lake
Journal of Food Science · Mayıs 2011
Özet
In this study, seasonal variations on total fatty acid composition of carp,Cyprinus carpio, and zander,Sander lucioperca, muscle lipids in Altinapa Dam Lake were determined. Fish samples in 2 seasons (summer and winter) were obtained from Altinapa Dam Lake in Konya, Turkey. Polyunsaturated fatty acids were found to be higher during the cold season than in the hot both in zander and carp. Whereas the Docosahexaenoic acid was high in zander both in summer and winter, in carp it was high only during wintertime. Zander contained more n-3 fatty acids during the cold season compared to carp. Especially, the n-3:n-6 ratios in zander were 3.89 and 3.84 in summer and winter, respectively. In conclusion, seasonal variations affected fatty acid composition of zander and carp in Altinapa Dam Lake. © 2011 Institute of Food Technologists ®.
YÖKSİS Kayıtları
Effect of Season on Fatty Acid Composition and n 3 n 6 Ratios of Zander and Carp Muscle Lipids in Altinapa Dam Lake
Journal of Food Science · 2011 SCI
Prof. Dr. GÖKHAN ZENGİN →
Effect of Season on Fatty Acid Composition and n 3 n 6 Ratios of Zander and Carp Muscle Lipids in Altinapa Dam Lake
Journal of Food Science · 2011 SSCI
Prof. Dr. ÖZCAN BARIŞ ÇİTİL →
YÖKSİS Kayıtları — ISSN Eşleşmesi
Bu dergide (ISSN eşleşmesi) kurumun 16 kaydı bulundu.
YÖKSİS Kayıtları — ISSN Eşleşmesi
Bu dergide (ISSN eşleşmesi) kurumun 16 kaydı bulundu.
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Effect of Season on Fatty Acid Composition and n 3 n 6 Ratios of Zander and Carp Muscle Lipids in Altinapa Dam Lake
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2011 ISSN: 00221147 SSCI
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Refractance window drying in the production of instant bakers yeast and its effect on the quality characteristics of bread
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Using Pre-Trained Models in Ensemble Learning for Date Fruits Multiclass Classification
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Classification of Biscuit Quality with Deep Learning Algorithms
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Makale Bilgileri
Dergi
Journal of Food Science
Toplam Atıf
24 atıf
· Scopus
ISSN00221147
Yayın TarihiMayıs 2011
Cilt / Sayfa76 · C594-C597
Scopus ID2-s2.0-79955583111
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Havuzumuzdaki Atıflar 0
Bu makaleye, sistemimizdeki Scopus veritabanında bulunan 0 makale atıf yapmıştır. Scopus genel atıf sayısı: 24.
Bu makaleye, kendi Scopus havuzumuzdaki başka bir makaleden atıf kaydı bulunmuyor.
Scimago Dergi (ISSN Eşleşmesi)
Journal of Food Science
Q1
SJR Skoru0,745
H-Index198
YayıncıWiley-Blackwell
ÜlkeUnited States
Food Science (Q1)
Metrikler
24
Atıf