A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristics
F Altay, F Karbancıoglu-Güler… - International journal of …, 2013 - Elsevier
Shalgam juice, hardaliye, boza, ayran (yoghurt drink) and kefir are the most known
traditional Turkish fermented non-alcoholic beverages. The first three are obtained from …
traditional Turkish fermented non-alcoholic beverages. The first three are obtained from …
Traditional low-alcoholic and non-alcoholic fermented beverages consumed in European countries: A neglected food group
A Baschali, E Tsakalidou, A Kyriacou… - Nutrition Research …, 2017 - cambridge.org
Fermented beverages hold a long tradition and contribution to the nutrition of many societies
and cultures worldwide. Traditional fermentation has been empirically developed in ancient …
and cultures worldwide. Traditional fermentation has been empirically developed in ancient …
A traditional Turkish fermented non-alcoholic beverage,“Shalgam”
F Coskun - Beverages, 2017 - mdpi.com
Shalgam is a traditional Turkish beverage produced by lactic acid fermentation. Shalgam is
also sold in markets in some European cities. In shalgam production, bulgur flour (formed …
also sold in markets in some European cities. In shalgam production, bulgur flour (formed …
Functional potential of several turkish fermented traditional foods: biotic properties, bioactive compounds, and health benefits
I Gok - Food Reviews International, 2023 - Taylor & Francis
The development of new functional foods for disease prevention is a major modern research
challenge. Several traditional foods already serve as functional foods, without further …
challenge. Several traditional foods already serve as functional foods, without further …
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 …
[PDF][PDF] Geleneksel fermente gıdalarda bulunan laktik asit bakterileri
M Evren, M Apan, E Tutkun… - Elektronik Mikrobiyoloji …, 2011 - acikders.ankara.edu.tr
Özet İnsan beslenmesinde kullanılan gıdaların ülkelere göre farklılık göstermesinde etkili
faktörler; doğa koşulları, ekonomik koşullar ve toplumda yerleşik örf, adet ve gelenekler …
faktörler; doğa koşulları, ekonomik koşullar ve toplumda yerleşik örf, adet ve gelenekler …
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 …
Fermented traditional probiotic beverages of Turkish origin: a concise review
O Aladeboyeje, NÖ Şanlı - International Journal of Life Sciences and …, 2021 - dergipark.org.tr
The fact that foods can provide additional medicinal health benefits beyond basic energy
requirements and nutritional needs for survival, has been proven through rigorous scientific …
requirements and nutritional needs for survival, has been proven through rigorous scientific …
Amino acid decarboxylase activities and biogenic amine formation abilities of lactic acid bacteria isolated from shalgam
A Mete, S Coşansu, O Demirkol… - International Journal of …, 2017 - Taylor & Francis
ABSTRACT 56 lactic acid bacteria were isolated during shalgam fermentation and identified
as Lactobacillus spp.(51 isolates), Lactococcus spp.(3 isolates), Streptococcus sp.(one …
as Lactobacillus spp.(51 isolates), Lactococcus spp.(3 isolates), Streptococcus sp.(one …
High‐pressure processing of shalgam with respect to quality characteristics, microbial inactivation, and shelflife extension
C Ates, G Akdemir Evrendilek… - Journal of Food …, 2021 - Wiley Online Library
High hydrostatic pressure (HHP) processing of traditional fermented turnip juice (shalgam)
was studied with respect to quality attributes, microbial inactivation, and shelflife extension …
was studied with respect to quality attributes, microbial inactivation, and shelflife extension …