Turkish Traditional Fermented Plant-Products as Functional Food

Home Page
About
Submit A Journal
Submit A Conference
Submit Paper/Book
- Submit a Preprint
- Submit a Book
Contact

Eurasian Journal of Food Science and Technology
Volume:6 Issue:1
Turkish Traditional Fermented Plant-Products as Functional Food

Turkish Traditional Fermented Plant-Products as Functional Food

Authors : Ahmet YARIŞ

Pages : 42-51

View : 47 | Download : 14

Publication Date : 2022-06-30

Article Type : Review Paper

Abstract :Fermentation is one of the oldest techniques to produce microbiologically secure and long-lasting food. The significance of fermented plant food dates heaps of years again. Fermentation grew to become famous with the sunrise of civilization due to the fact it preserves food and gives it a variety of tastes, forms, and different sensory sensations. Moreover, over time, human beings have realized the dietary and therapeutic value of fermented meals and drinks, making fermented ingredients even greater popular. In this study, Turkish traditional plant-based foods` medicinal properties: table olive, turşu, vinegar, fermented carrot juice, boza insert ignore into journalissuearticles values(fermented millet drink);, and tarhana are examined. For this purpose, an overview of functional food and fermented meals books, journals, articles, and websites was once conducted. According to the research, the aforementioned fermented plants are functional foods advisable for health.
Keywords : fermented plant products, functional food, Turkish fermented food

ORIGINAL ARTICLE URL

* There may have been changes in the journal, article,conference, book, preprint etc. informations. Therefore, it would be appropriate to follow the information on the official page of the source. The information here is shared for informational purposes. IAD is not responsible for incorrect or missing information.