Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume22/issue2/7_2_2023.pdf
review articleIssue 22 (2) 2023 pp. 193-215
Pınar Şanlibaba1, Başar Uymaz Tezel2
1Department of Food Engineering, Faculty of Engineering, Ankara University, Gölbaşı, Ankara, Turkey
2Bayramiç Vocational School, Laboratory Technology Program, Çanakkale Onsekiz Mart University, Bayramiç, Çanakkale, Turkey
2Bayramiç Vocational School, Laboratory Technology Program, Çanakkale Onsekiz Mart University, Bayramiç, Çanakkale, Turkey
Traditional fermented foods in Anatolia
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.
Keywords: Anatolia, traditional, fermented foods, fermentation, microorganisms
Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume22/issue2/7_2_2023.pdf
https://doi.org/10.17306/J.AFS.2023.1127
For citation:
| MLA | Şanlibaba, Pınar, and Başar Uymaz Tezel. "Traditional fermented foods in Anatolia." Acta Sci.Pol. Technol. Aliment. 22.2 (2023): 193-215. https://doi.org/10.17306/J.AFS.2023.1127 |
| APA | Şanlibaba P., Uymaz Tezel B. (2023). Traditional fermented foods in Anatolia. Acta Sci.Pol. Technol. Aliment. 22 (2), 193-215 https://doi.org/10.17306/J.AFS.2023.1127 |
| ISO 690 | ŞANLIBABA, Pınar, TEZEL, Başar Uymaz. Traditional fermented foods in Anatolia. Acta Sci.Pol. Technol. Aliment., 2023, 22.2: 193-215. https://doi.org/10.17306/J.AFS.2023.1127 |