An introduction to the traditional fermented foods and beverages of Turkey
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Tarih
2011
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Fermented foods and beverages,whether of plant or animal origin, play an important role in the diet of people in many parts of the world. Fermented foods not only provide important sources of nutrients but have also great potential in maintaining health and preventing diseases. Lactic acid bacteria and yeasts are the major group of microorganisms associated with traditional fermented foods. Many different types of traditional fermented foods and beverages are produced at household level in Anatolia. These include fermented milks (yoghurt, torba yoghurt, kurut, ayran, kefir, koumiss), cereal-based fermented food (tarhana), and non-alcoholic beverage (boza), fermented fruits, and vegetables (turşu, şalgam, hardaliye), and fermented meat (sucuk). However, there are some differences in the preparation of traditional foods and beverages from region to region. The focus of this article is to describe the traditional fermented foods and beverages of Turkey. © Taylor and Francis Group, LLC.
Açıklama
Anahtar Kelimeler
Beverages, Traditional Fermented Foods, Turkey
Kaynak
Critical Reviews in Food Science and Nutrition
WoS Q Değeri
N/A
Scopus Q Değeri
Q1
Cilt
51
Sayı
3
Künye
Kabak, B., Dobson, A. D. (2011). An introduction to the traditional fermented foods and beverages of Turkey. Critical Reviews in Food Science and Nutrition, 51(3), 248-260.
