TRADITIONAL FERMENTED FOODS IN ANATOLIA
| dc.contributor.author | Şanlibaba, Pınar | |
| dc.contributor.author | Tezel, Başar Uymaz | |
| dc.date.accessioned | 2025-01-27T18:58:49Z | |
| dc.date.available | 2025-01-27T18:58:49Z | |
| dc.date.issued | 2023 | |
| dc.department | Çanakkale Onsekiz Mart Üniversitesi | |
| dc.description.abstract | 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 | |
| dc.identifier.doi | 10.17306/J.AFS.2023.1127 | |
| dc.identifier.endpage | 215 | |
| dc.identifier.issn | 1644-0730 | |
| dc.identifier.issue | 2 | |
| dc.identifier.scopus | 2-s2.0-85168546062 | |
| dc.identifier.scopusquality | Q3 | |
| dc.identifier.startpage | 193 | |
| dc.identifier.uri | https://doi.org/10.17306/J.AFS.2023.1127 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12428/13022 | |
| dc.identifier.volume | 22 | |
| dc.indekslendigikaynak | Scopus | |
| dc.language.iso | en | |
| dc.publisher | Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu | |
| dc.relation.ispartof | Acta Scientiarum Polonorum, Technologia Alimentaria | |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.snmz | KA_Scopus_20250125 | |
| dc.subject | Anatolia; fermentation; fermented foods; microorganisms; traditional | |
| dc.title | TRADITIONAL FERMENTED FOODS IN ANATOLIA | |
| dc.type | Article |
