Author/Authors :
Oğur, Seda Bitlis Eren Üniversitesi, Rahva Yerleşkesi - Mühendislik Mimarlık Fakültesi - Gıda Mühendisliği Bölümü, Turkey
Abstract :
Algae, latin means sea grass, also termed as seaweed, are used in many areas such as food, agriculture, medicine, pharmacy, cosmetics, biotechnology, energy, chemical industry and for different purposes in many countries. The most important of algae, dried differently according to their attributes in Far East and South Asia countries, are; nori, aonori, kombu, hiziki, wakame, mozuku, sea grapes, dulse, Irish moss, winged kelp, ogo, ogonori and carola. Various salads, meals, soups, sauces and teas are prepared from algae dried in the sun or artificial dryers. In this review was aimed to give information about drying method, nutritional value of marine macroalgae and different foods made from dried algae has a very high nutritional value, but not shown enough importance.
NaturalLanguageKeyword :
Dried algae , nutritional value , nori , kombu , hiziki , wakame
