Article detail · 2023 · article
Traditional fermented foods in Anatolia
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- YÖKSİS venueActa Scientiarum Polonorum Technologia Alimentaria
- OpenAlexOpenAlex enrichment (abstract, citations, topics)
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.
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2citationsOpenAlex · cited_by_count (cache / database)
3 publications in the local catalog that cite this work (OpenAlex reference match; not the full global list).
- 2023 Effect of Three Different Preservatives on the Microbiota of Shalgam, a Traditional Lactic Acid Fermented BeverageCitations 7 · OpenAlex
- 2023 Effect of Three Different Preservatives on the Microbiota of Shalgam, a Traditional Lactic Acid Fermented BeverageCitations 7 · OpenAlex
- 2023 Effect of Three Different Preservatives on the Microbiota of Shalgam, a Traditional Lactic Acid Fermented BeverageCitations 7 · OpenAlex
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