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  2. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi
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  4. Cilt 28, Sayı 1
Yıl 2018, Cilt 28, Sayı 1, Sayfalar 144 - 153 2018-03-30

Medicinal and Edible Mushrooms & Usage in Meat Products
Tıbbi ve Yenilebilir Mantarlar & Et Ürünlerinde Kullanımı

Gülen YILDIZ TURP [1] , Meltem BOYLU [2]

144 323

Öz

In recent years, awareness of the community towards healthy nutrition and the interest that consumers have shown in natural foods have accelerated the research conducted in this field. Mushrooms with high nutritional value have been consumed for many years as food and they have the potential to be used in medicine, cosmetics, dietary supplement and functional food production due to the bioactive components they contain. The growing interest in mushrooms has led to significant developments and changes in mushroom production and consumption in the World and in our country. Mushrooms include high protein, carbohydrates, fiber, vitamins, minerals and bioactive components. In addition, sodium, fat, cholesterol and calories are low. These properties make mushrooms the favorite food that can be a part of a healthy and balanced diet. In this study, information on production and consumption of mushrooms, nutritive values, health effects and usage in meat products is compiled and presented.

Son yıllarda sağlıklı beslenmeye yönelik olarak toplumun bilinçlenmesi ve tüketicilerin doğal gıdalara gösterdikleri ilginin artmasıyla bu konuda yapılan araştırmalar da hız kazanmıştır. Yüksek besin değerine sahip olan mantarlar uzun yıllardır gıda olarak tüketilmekte ve içerdikleri biyoaktif bileşenler nedeniyle ilaç, kozmetik ürün, diyet takviyesi ve fonksiyonel gıda üretimi alanında kullanılabilme potansiyeli taşımaktadırlar. Mantarlara karşı ilginin giderek artması Dünya’da ve ülkemizde mantar üretim ve tüketiminde önemli gelişim ve değişimlere neden olmuştur. Mantarlar, yüksek oranda protein, karbonhidrat, lif, vitamin, mineral ve biyoaktif bileşenler içermektedirler. Bunun yanında sodyum, yağ, kolesterol ve kalori değerleri düşüktür. Bu özellikler mantarları sağlıklı ve dengeli bir diyetin parçası olabilecek gözde gıdalar haline getirmektedir. Bu çalışmada mantarların üretim ve tüketimi, besleyici değerleri, sağlık üzerine etkileri ve et ürünlerinde kullanımlarına yönelik bilgiler derlenerek sunulmuştur.

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Ayrıntılar

Birincil Dil tr
Konular Yaşam Bilimleri, Mühendislik ve Temel Bilimler
Dergi Bölümü Makaleler
Yazarlar

Yazar: Gülen YILDIZ TURP (Sorumlu Yazar)
Kurum: Ege Üniversitesi Mühendislik Fakültesi Gıda Mühendisliği Bölümü
Ülke: Turkey

Yazar: Meltem BOYLU
Kurum: Ege Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı
Ülke: Turkey

Kaynak Göster

Bibtex @derleme { yyutbd397683, journal = {Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi}, issn = {1308-7576}, eissn = {1308-7584}, address = {Yüzüncü Yıl Üniversitesi}, year = {2018}, volume = {28}, pages = {144 - 153}, doi = {10.29133/yyutbd.397683}, title = {Tıbbi ve Yenilebilir Mantarlar \& Et Ürünlerinde Kullanımı}, key = {cite}, author = {BOYLU, Meltem and YILDIZ TURP, Gülen} }
APA YILDIZ TURP, G , BOYLU, M . (2018). Tıbbi ve Yenilebilir Mantarlar & Et Ürünlerinde Kullanımı. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, 28 (1), 144-153. DOI: 10.29133/yyutbd.397683
MLA YILDIZ TURP, G , BOYLU, M . "Tıbbi ve Yenilebilir Mantarlar & Et Ürünlerinde Kullanımı". Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi 28 (2018): 144-153 <http://dergipark.gov.tr/yyutbd/issue/36698/397683>
Chicago YILDIZ TURP, G , BOYLU, M . "Tıbbi ve Yenilebilir Mantarlar & Et Ürünlerinde Kullanımı". Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi 28 (2018): 144-153
RIS TY - JOUR T1 - Tıbbi ve Yenilebilir Mantarlar & Et Ürünlerinde Kullanımı AU - Gülen YILDIZ TURP , Meltem BOYLU Y1 - 2018 PY - 2018 N1 - doi: 10.29133/yyutbd.397683 DO - 10.29133/yyutbd.397683 T2 - Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi JF - Journal JO - JOR SP - 144 EP - 153 VL - 28 IS - 1 SN - 1308-7576-1308-7584 M3 - doi: 10.29133/yyutbd.397683 UR - http://dx.doi.org/10.29133/yyutbd.397683 Y2 - 2018 ER -
EndNote %0 Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi Tıbbi ve Yenilebilir Mantarlar & Et Ürünlerinde Kullanımı %A Gülen YILDIZ TURP , Meltem BOYLU %T Tıbbi ve Yenilebilir Mantarlar & Et Ürünlerinde Kullanımı %D 2018 %J Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi %P 1308-7576-1308-7584 %V 28 %N 1 %R doi: 10.29133/yyutbd.397683 %U 10.29133/yyutbd.397683
ISNAD YILDIZ TURP, Gülen , BOYLU, Meltem . "Tıbbi ve Yenilebilir Mantarlar & Et Ürünlerinde Kullanımı". Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi 28 / 1 (Mart 2018): 144-153. http://dx.doi.org/10.29133/yyutbd.397683
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