TRADITIONAL FERMENTED FOODS IN ANATOLIA
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Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Fermentation is an ancient and economical method to preserve foods. In Anatolia, several fermented products, including hardaliye, kurut, ayran, yogurt, cheese, koumiss, kefir, tarhana, shalgam, pickle, vinegar, boza, sucuk, and wine have traditionally been produced by the action of microorganisms from several raw materials. Some of these products, such as pickle, yogurt, cheese, ayran, and sucuk, have been highly standardized and industrialized. This study aimed to describe the most common traditional fermented foods in Anatolia, their production techniques, and their health benefits for humans. © Copyright by Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Açıklama
Anahtar Kelimeler
Anatolia; fermentation; fermented foods; microorganisms; traditional
Kaynak
Acta Scientiarum Polonorum, Technologia Alimentaria
WoS Q Değeri
Scopus Q Değeri
Q3
Cilt
22
Sayı
2
