Zobrazeno 1 - 10
of 10
pro vyhledávání: '"shalgam beverage"'
Autor:
Pelin Toprak, Ayşe Ezgi Ünlü
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 11, Iss 10, Pp 1784-1790 (2023)
Shalgam juice is one of the most popular non-alcoholic beverages in Türkiye and also in many countries. The high amount of production, regarding the high amount of consumption leads to an inevitable amount of solid waste. This amount reaches to almo
Externí odkaz:
https://doaj.org/article/bffa8fbcddd54e74ad8a42d879c6fe0f
Autor:
Hasan Tangüler
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 10, Pp 1759-1766 (2021)
Şalgam (Shalgam) beverage, which is manufactured by lactic acid-ethanol fermentation, takes its name from turnip radish and its purple-reddish colour from purple carrot, is a drink with certain turbidity and sour taste. This research was carried out
Externí odkaz:
https://doaj.org/article/87eb14912ab04941abfc34de29160576
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 6, Pp 1266-1271 (2020)
Salgam (Şalgam, shalgam) is our conventional fermented purple carrot beverage. Purple carrot (Daucus carota) is the basic raw material, and other raw materials used in the production are sourdough/ bakers’ yeast, salt (rock), bulgur flour and/or t
Externí odkaz:
https://doaj.org/article/db55c83793f7431fac75008fe5b2953c
Autor:
Adnan Bozdoğan, Kurban Yaşar
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 7, Iss 2, Pp 282-285 (2019)
This research was performed to elucidate the effects of temperature on the degradation kinetics of anthocyanins in shalgam beverage. Shalgam beverage was produced according to traditional production method. Then, it was kept at three different temper
Externí odkaz:
https://doaj.org/article/09404dd6cd7b426a98c75da8ce1f106b
Autor:
Kurban Yaşar, Adnan Bozdogan
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 7, Iss 2, Pp 282-285 (2019)
This research was performed to elucidate the effects of temperature on the degradation kinetics of anthocyanins in shalgam beverage. Shalgam beverage was produced according to traditional production method. Then, it was kept at three different temper
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c891702d4e77bf06d7afc437f380145c
https://doi.org/10.24925/turjaf.v7i2.282-285.2259
https://doi.org/10.24925/turjaf.v7i2.282-285.2259
Autor:
Çakır, Pınar
Bu çalışmada ülkemizdeki şalgam sularının bileşimleri belirlenmiş ve Türk Gıda Mevzuatına uygunlukları araştırılmıştır. Bu amaçla piyasadan 29 farklı şalgam suyu örneği alınmış ve Ş1'den Ş29'a kadar kodlanmıştır. Şalg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10334::463301f6c3f8f933b53704e8635fc8cb
https://hdl.handle.net/20.500.11776/888
https://hdl.handle.net/20.500.11776/888
Autor:
Öztürk, Okan
Bu çalışmada Adana piyasasında satılan şalgam sularının kimyasal, fizikselve mikrobiyolojik bileşimleri belirlenmiş ve Türk Gıda Mevzuatına uygunluklarıaraştırılmıştır.Piyasadan 20 farklı şalgam suyu örneği satın alınmış v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::864d3e789a10110f68e0998f27776226
https://hdl.handle.net/20.500.12605/32810
https://hdl.handle.net/20.500.12605/32810
Autor:
Öztan, Tuba
Tez (Yüksek Lisans) -- İstanbul Teknik Üniversitesi, Fen Bilimleri Enstitüsü, 2006
Thesis (M.Sc.) -- İstanbul Technical University, Institute of Science and Technology, 2006
Bu çalışmada yüksek fenolik içerikleri ile ilgili olara
Thesis (M.Sc.) -- İstanbul Technical University, Institute of Science and Technology, 2006
Bu çalışmada yüksek fenolik içerikleri ile ilgili olara
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1722::870cdef6a7be136a701b69da45b46b12
http://hdl.handle.net/11527/2203
http://hdl.handle.net/11527/2203
Akademický článek
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Autor:
TANGÜLER, Hasan, ERTEN, Hüseyin
Publikováno v:
Volume: 10, Issue: 2 48-54
Akademik Gıda
Akademik Gıda
In this study, the lactic acid bacteria, isolated during the process of dough fermentation in traditional shalgam production, were identified. Isolates were tested for certain characteristics such as Gram reaction, catalase formation, cell morphology
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::2ae3b1d0755c070f98df243d74db4e37
https://dergipark.org.tr/tr/pub/akademik-gida/issue/55822/764691
https://dergipark.org.tr/tr/pub/akademik-gida/issue/55822/764691