Deniz Rezenesinin (Crithmum Maritimum L.) Bileşimi ve Salamura Ürüne İşlenmesi
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Dosyalar
Tarih
2002
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bodrum ve Silifke kıyılarından toplanmış deniz rezenesinin taze yaprak ve salamura ürünlerinde kimyasal, salamurada mikrobiyolojik analizler yapılmıştır. Yöreler arası farklılık, hammadde ve ürün bileşimi açısından önemsiz bulunmuştur, %10'luk salamurada 30 gün süren fermentasyonla sağlıklı, mineralce zengin ve ilginç lezzette yeni bir ürün elde edilmiştir.
Chemical compositions of raw and pickled products of indigenous sea fennel were investigated. The plants collected from Bodrum and Silifke coasts were studied for the firts time. Chemical composition of raw leaves and microbiloogical properties of pickled products were determined. No differences were determined between the locations in chemical composition. A new fermented product was in with high quality, rich in mineral contents and exclusive flavour was obtained by fermentation in 10% brine during 30 days.
Chemical compositions of raw and pickled products of indigenous sea fennel were investigated. The plants collected from Bodrum and Silifke coasts were studied for the firts time. Chemical composition of raw leaves and microbiloogical properties of pickled products were determined. No differences were determined between the locations in chemical composition. A new fermented product was in with high quality, rich in mineral contents and exclusive flavour was obtained by fermentation in 10% brine during 30 days.
Açıklama
Anahtar Kelimeler
Gıda Bilimi ve Teknolojisi
Kaynak
GIDA
WoS Q Değeri
Scopus Q Değeri
Cilt
27
Sayı
6
Künye
Mucuk, O., Akgül, A., Özcan, M., (2002). Deniz Rezenesinin (Crithmum Maritimum L.) Bileşimi ve Salamura Ürüne İşlenmesi. Gıda, 27(6), 469-474.
