Page 5 - Kaya_2014

Vol. 48, No. 1, 2014 87

Dickinson, A. (2002). Recommended intakesof vitaminsand essential minerals. http://www.crnusa.org/benpdfs/
CRN000benefits_ExecSumm.pdf.

Dimova. N.(2003).Rp-HPLC Analysisof Aminoacidswith UV-Detection, Bulgarian Academy of Science, Tome 56:12.
EPA (1994). Method No: 7741A. Selenium (Atomicabsorption, gaseoushydride). September 1994. http://www.caslab.com/

EPA-Methods/PDF/EPA-Method-7741A.pdf. New York: Blackie Academic and Professional. pp. 155–192.
Erdem, M.E., Baki, B.and Samsun, S.(2009). Fatty acid and amino acid compositionsof cultured and wild Sea

Bass(Dicentrarchuslabrax L., 1758) from different Regionsin Turkey. Journal of Animal and Veterinary
Advances. 8(10):1959-1963.
Falch, E., Overrien, I., Solberg, C.and Slizyte, R.(2010). Composition and calories. In: Nollet, L. M. L. – Toldrá, F. (Eds):
Seafood and Seafood Product Analysis. Part III (Chapter 16), New York: CRC Press.pp 257-288.
Fao / Who (1973).Energy and protein requirements. Technical report seriesNo: 522. Geneva. Switzerland: WHO.
http://www.fao.org/docrep/003/AA040E/AA040E05.htm# ch5.6.
Fao/Who/Unu (2007). Protein and amino acid requirementsin human nutrition. Technical report seriesno: 935.
Geneva. Switzerland.
Fao (2012). Fishery and Aquaculture Statistics-2010.FAO yearbook. Food and Agriculture Organization of the United
Nations, Rome.
Fish Base (2012). http://fishbase.org/summary/Scorpaena-porcus.html. (Access:10.04.2013).
Gheshlaghi, R., Scharer, J.M., Moo-Young, M. and Douglas, P.L. (2008). Aplication of statistical design for the optimization
of amino acid seperation by reverse-phase HPLC, Analytical Biochemistry. 383(1):93-102.
Hathcock, J.N. (2004). Vitamin and mineral safety. 2nd Edition. Council for Responsible Nutrition. http://www.crnusa.org/
safetypdfs/019CRNSafetyPotassium.pdf. (Access: 10.04.2013)
Khalil, I.A. and Khan S. (1995).Protein quality of Asian beansand their wild progenitor, Vigna sublobata (Roxb).
Food Chem., 52:327-339.
Iupac (1979). Fifth Edition Method II.D.19.In: Standard Methodsfor Analysisof Oils, Fatsand Derivatives. 6th ed.
Oxford: Pergamon Press.pp. 71.
Iwasaki, M. and Harada, R. (1985). Proximate and amino acid composition of the roe and muscle of selected
marine species. Food Sci., 50(6):1585-1587.
Koca, H. U. (1997). A research on the determination of some parametersof Scorpion fish (Scorpaena porcusLinnaeus,
1758) caught by bottom netsin the area of Sinop from the vie point of fishery biology. Msc Thesis, Ondokuz
MayisUnv., Science and Eng., Samsun, VII+ 34p (in Turkish).
Kocatepe, D. and Turan, H.(2012a). Proximate and fatty acid composition of some commercially important
fish speciesfrom the Sinop Region of Black Sea. Lipids. 47(6):635-641.
Kocatepe, D. and Turan, H. (2012b). Chemical composition of cultured sea bass(Dicentrarchuslabrax, Linnaeus
1758) muscle. Journal of Food and Nutrition Research. 51(1):33-39.
Ockerman, H. W.(1992). Fishery by-products. In: Fish Processing Technology. Hall, G. M. (Eds.).
Oliveira, A.C.M., Bechtel, P.J., Morey, A., Brenner, K. and Lapis, T.J. (2012). Chemical composition of spiny dog fish
(Squalussuckleyi) harvested in Alaska. Journal of Food Processing and Preservation, DOI: 10:1111/jfpp.12008.
Özden, Ö. and Erkan, N. (2008). Comparison of biochemical composition of three aqua cultured fishes(Dicentrarchus
labrax, Sparusaurata, Dentex dentex). International Journal of Food Sciencesand Nutrition. 59:545-557.
Reale, A., ZIIno,. M., OttolenghI, F.,PelusI, P., Romeo, V., Condurso, C. and SanfIlIppo, M. (2006). Chemical composition
and nutritional value of some marine speciesfrom the Egadi Islands. Chemistry and Ecology. 22:173-179.
Rice, R. (2009). Nutritional value of fish oils: In: Rossell, B. (Ed): Fish Oils, Wiley Blackwell, UK. ISBN:978-190522-4-
63-0. p 131-154.
Tanakol, R., Yazici, Z., Sener, E. and Sencer, E. (1999). Fatty acid composition of 19 speciesof fish from the Black Sea
and Marmara Sea. Lipids. 34(3), 291-297.
Tuik (2012). http://www.tuik.gov.tr/VeriBilgi.do?alt_id= 47.2012. (Access: 10.04.2013)
Türkmen, M., Türkmen, A., Tepe, Y., Ates, A., Gökkus, K. (2008). Determination of metal contaminationsin sea foods
from Marmara, Aegean and Mediterranean seas: Twelve fish species. Food Chemistry. 108:794-800.
Uk evm (2003) (Expert Group on Vitaminsand Minerals): Safe upper levelsfor vitaminsand minerals. Food Standards
Agency. ISBN:1-904026-11-7.2003.p.360.
Zhai, C.K., LU, C.M., Zhang, X.Q., Sun, G.J. and Lorenz, K.J. (2001). Comparative study on nutritional value
of Chinese and North American wild rice. J. Food Composition and Analysis. 14: 371-382.
Zhao, F., Zhuang, P., Song, C., Shi, Z. and Zhang, L. (2010). Amino acid and fatty acid composition and nutritional
quality of muscle in the pomfret, Pampuspunctatissimus. Food Chemistry. 118: 224-227.