Grape-based traditional foods produced in Turkey

Creative Commons License

Aktop S., ŞANLIBABA P., GÜÇER Y.

ITALIAN JOURNAL OF FOOD SCIENCE, cilt.35, sa.3, ss.55-74, 2023 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 35 Sayı: 3
  • Basım Tarihi: 2023
  • Doi Numarası: 10.15586/ijfs.v35i3.2339
  • Dergi Adı: ITALIAN JOURNAL OF FOOD SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Agricultural & Environmental Science Database, BIOSIS, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Sayfa Sayıları: ss.55-74
  • Anahtar Kelimeler: Keywords, grapes, process, traditional foods, Turkey, VOLATILE COMPOUNDS, MOLASSES, PEKMEZ, PESTIL, POLYPHENOLS, HARDALIYE, VERJUICE
  • Ankara Üniversitesi Adresli: Evet

Özet

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 Raki, hardaliye and pestil. In this review, the production processes of certain grape-based Turkish traditional foods are summarized.