Spontaneously fermented traditional beverages as a source of bioactive compounds: an overview
RB Cuvas-Limon, C Nobre, M Cruz… - Critical reviews in …, 2021 - Taylor & Francis
Fermented food has been present throughout history, since fermentation not only helps
preserving food, but also provides specific organoleptic characteristics typically associated …
preserving food, but also provides specific organoleptic characteristics typically associated …
Insights into the current status of bioactive value, postharvest processing opportunities and value addition of black carrot
Black carrots are a type of carrot that is naturally dark purple or black in color. They are a
good source of antioxidants, vitamins, and minerals, and have been shown to have several …
good source of antioxidants, vitamins, and minerals, and have been shown to have several …
LC-DAD-ESI-MS/MS-assisted elucidation of the phenolic compounds in shalgams: Comparison of traditional and direct methods
Shalgam is a beverage which is produced by lactic acid fermentation of black carrot juice.
Two commercial methods (traditional method-TM and direct method-DM) used to produce …
Two commercial methods (traditional method-TM and direct method-DM) used to produce …
Black-carrot drink şalgam as a habitat for spoilage yeasts
Şalgam is a traditional drink produced via the lactic-acid fermentation of vegetables (black
carrot and turnip), sourdough, and bulgur flour; with rock salt also added. During storage, an …
carrot and turnip), sourdough, and bulgur flour; with rock salt also added. During storage, an …
Effect of different mineral salt mixtures and dough extraction procedure on the physical, chemical and microbiological composition of Şalgam: A black carrot fermented …
NaCl is utilized in Şalgam at 1–2%(w/w). The aim of this study was to reduce the NaCl
content by addition of different concentrations of KCl and CaCl 2 during production and …
content by addition of different concentrations of KCl and CaCl 2 during production and …
Pulsed electric field for shalgam juice: effects on fermentation, shelf‐life, and sensory quality
BACKGROUND Pulsed electric field (PEF) has become a reality in the food industry as a
non‐thermal application. PEF is used due to its benefits such as increasing the extraction of …
non‐thermal application. PEF is used due to its benefits such as increasing the extraction of …
[图书][B] Lactic acid fermentation of fruits and vegetables
S Paramithiotis - 2017 - taylorfrancis.com
Lactic acid fermentation has been practiced for thousands of years mainly to preserve
surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid …
surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid …
Aroma composition of shalgam: a traditional Turkish lactic acid fermented beverage
Shalgam, a traditional red, cloudy and sour soft beverage, is produced by lactic acid
fermentation of black carrot, sourdough, salt, bulgur flour, turnip and adequate water. The …
fermentation of black carrot, sourdough, salt, bulgur flour, turnip and adequate water. The …
[HTML][HTML] Extraction and Food Enrichment Applications of Black Carrot Phytocompounds: A Review
Black carrots are an essential component of the human diet due to the presence of various
beneficial nutrients, including polyphenols, anthocyanins, and phenolic acids. Black carrots …
beneficial nutrients, including polyphenols, anthocyanins, and phenolic acids. Black carrots …
The influence of various chloride salts to reduce sodium content on the quality parameters of şalgam (Shalgam): a traditional Turkish beverage based on black carrot
Sodium chloride is essential in şalgam processing affecting the flavour and microbiological
stability of the final product. However, reduction of sodium salt in şalgam beverage is …
stability of the final product. However, reduction of sodium salt in şalgam beverage is …