An introduction to the traditional fermented foods and beverages of Turkey
| dc.authorid | 0000-0001-7816-6308 | |
| dc.contributor.author | Kabak, Bülent | |
| dc.contributor.author | Dobson, Alan D.W. | |
| dc.date.accessioned | 2019-05-13T08:58:51Z | |
| dc.date.available | 2019-05-13T08:58:51Z | |
| dc.date.issued | 2011 | |
| dc.department | Hitit Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü | |
| dc.description.abstract | 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. | |
| dc.identifier.citation | 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. | |
| dc.identifier.doi | 10.1080/10408390903569640 | |
| dc.identifier.endpage | 260 | en_US |
| dc.identifier.issn | 1040-8398 | |
| dc.identifier.issue | 3 | en_US |
| dc.identifier.scopusquality | Q1 | |
| dc.identifier.startpage | 248 | en_US |
| dc.identifier.uri | https://doi.org/10.1080/10408390903569640 | |
| dc.identifier.uri | https://hdl.handle.net/11491/1210 | |
| dc.identifier.volume | 51 | en_US |
| dc.identifier.wosquality | N/A | |
| dc.indekslendigikaynak | Web of Science | |
| dc.indekslendigikaynak | Scopus | |
| dc.language.iso | en | |
| dc.relation.ispartof | Critical Reviews in Food Science and Nutrition | |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | |
| dc.rights | info:eu-repo/semantics/closedAccess | |
| dc.subject | Beverages | en_US |
| dc.subject | Traditional Fermented Foods | en_US |
| dc.subject | Turkey | en_US |
| dc.title | An introduction to the traditional fermented foods and beverages of Turkey | |
| dc.type | Article |
