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 …

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 …

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 …

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 …

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 …

Özet İnsan beslenmesinde kullanılan gıdaların ülkelere göre farklılık göstermesinde etkili
faktörler; doğa koşulları, ekonomik koşullar ve toplumda yerleşik örf, adet ve gelenekler …

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 …

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 …

ABSTRACT 56 lactic acid bacteria were isolated during shalgam fermentation and identified
as Lactobacillus spp.(51 isolates), Lactococcus spp.(3 isolates), Streptococcus sp.(one …

High hydrostatic pressure (HHP) processing of traditional fermented turnip juice (shalgam)
was studied with respect to quality attributes, microbial inactivation, and shelflife extension …