TURNIP JUICE PRODUCTION AND FERMENTATION

Fermentation is one of the most important methods used in food preservation for centuries, and it is still valid as a preservation method in today's conditions. While fermentation adds a protective effect to food, it positively affects its nutritional value, adds functionality and characteristic sensory properties to food, and increases its economic value.Turnip juice, a traditional Turkish drink, is a fermented beverage and is widely consumed in the country. Raw materials used in the production of turnip juice, production techniques, chemical and microbiological contents, nutritional values and positive effects on health have been investigated in this book based on the literature.

Autorentext

Dr. Gulcin Yildiz machte ihren Abschluss an der Abteilung für Lebensmitteltechnik der Selcuk-Universität in Konya, Türkei. Nachdem sie 2017 an der University of Illinois in Urbana-Champaign (Illinois, USA) ihren MS- und PhD-Abschluss gemacht hatte, kehrte sie in die Türkei zurück. Derzeit arbeitet sie in der Abteilung für Lebensmitteltechnik der Universität Igdir.