土耳其生产的葡萄传统食品

IF 3.6 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Italian Journal of Food Science Pub Date : 2023-08-02 DOI:10.15586/ijfs.v35i3.2339

Simge Aktop, P. Şanlıbaba, Yalçın Güçer

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引用次数: 0

摘要

土耳其被认为是葡萄的基因中心，长期以来一直是葡萄栽培和葡萄食品最重要的贸易中心之一。种植在安纳托利亚的葡萄和通过加工这些葡萄获得的食物对国家经济做出了巨大贡献。除了经济效益外，以葡萄为基础的传统食品还具有抗癌、抗炎、抗氧化和心血管疾病的功效，食用后还能预防疾病。这些以葡萄为基础的传统食品的几个例子是糖蜜、葡萄酒、土耳其Rakı、hardaliye和鼠疫。在这篇综述中，总结了某些以葡萄为基础的土耳其传统食品的生产工艺。

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Grape-based traditional foods produced in Turkey

Turkey is considered the gene centre of the vine, and it has remained one of the most important trading centres of viticulture and grape-based foods for a long time. The grapes grown in Anatolia and the foods obtained by processing these grapes contribute greatly to the economy of the nation. In addition to economic outcomes, grape-based traditional foods provide anti-carcinogenic, anti-inflammatory, antioxidant and cardiovascular disease–preventing benefits when consumed. A few examples of these grape-based traditional foods are molasses, wine, Turkish Rakı, hardaliye and pestil. In this review, the production processes of certain grape-based Turkish traditional foods are summarized.

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来源期刊

Italian Journal of Food Science 工程技术-食品科技

CiteScore

4.20

自引率

0.00%

发文量

审稿时长

>36 weeks

期刊介绍： "Italian Journal of Food Science" is an international journal publishing original, basic and applied papers, reviews, short communications, surveys and opinions on food science and technology with specific reference to the Mediterranean Region. Its expanded scope includes food production, food engineering, food management, food quality, shelf-life, consumer acceptance of foodstuffs, food safety and nutrition, energy and environmental aspects of food processing on the whole life cycle. Reviews and surveys on specific topics relevant to the advance of the Mediterranean food industry are particularly welcome.