Kontrollü şartlarda kapari (Capparis ovata Desf. var. canescens (Coss.)) meyvelerinin salamura ürüne işlenmesi

Belviranlı, B., Selçuk Univ., Faculty of Agriculture, Konya . Div. of Food Engineering

Processing to pickled product of caper (Capparis ovata Desf. var. canescens (Coss.)) fruits in controlled conditions | Kontrollü şartlarda kapari (Capparis ovata Desf. var. canescens (Coss.)) meyvelerinin salamura ürüne işlenmesi

2008

Belviranlı, B., Selçuk Univ., Faculty of Agriculture, Konya (Turkey). Div. of Food Engineering

Inglés. Capparis ovata var. canescens fruits harvested in two different periods (July and August) were fermented in three different brines of 5 %, 10 % and 15 % for a month. Chemical and microbiological characteristics of the brines were determined during fermentation. Physical and chemical properties and mineral content of the raw and processed fruits were investigated.

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Turco. Temmuz ve Ağustos olmak üzere iki farklı hasat döneminde toplanan Capparis ovata var. canescens meyveleri % 5 lik, % 10 luk ve % 15 lik olmak üzere üç farklı salamurada 1 ay süreyle fermente edilmiştir. Fermentasyon boyunca salamuraların kimyasal ve mikrobiyolojik özellikleri belirlenmiştir.

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Palabras clave de AGROVOC

acidez acidity alimentos procesados analyse microbiologique analyse organoleptique ash content bacteria coliforme capparis spinosa carbohydrate content chemical composition coliform bacteria color colour composition chimique contenido de carbohidratos contenido de ceniza contenido mineral couleur crude protein content encurtidos fermentation firmeza firmness lactic acid bacteria levadura levure lutte physique microbiological analysis mineral content moho moisissure moulds organoleptic analysis ph physical control pickles procesamiento processed foods processing sales salts sel teneur en cendres teneur en glucides traitement turkey turquie yeasts

Información bibliográfica

Editorial

Selçuk University, Graduate School of Natural and Applied Sciences

Paginación

66 p.

Otras materias

Bacterias acidolaicticas; Teneur en a©la©ments mina©raux; Bacta©rie coliforme; Anailisis microbiola³gico; Turquaa; Acidita©; Fermeta©; Composicia³n quimica; Fermentacia³n; Anailisis organola©ptico; Control fasico; Aliment transforma©; Bacta©rie lactique

Idioma

Turco

Nota

Summaries (En, Tr)

14 tables

27 fig.

ref.

Thesis (MSc in Food Engineering)

Tipo

Summary; Thesis

Autores corporativos

Selçuk University, Graduate School of Natural and Applied Sciences, Konya (Turkey)

En AGRIS desde: 2012-07-15

Formato: AGRIS AP

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Este registro bibliográfico ha sido proporcionado por Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Türkiye)

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Processing to pickled product of caper (Capparis ovata Desf. var. canescens (Coss.)) fruits in controlled conditions | Kontrollü şartlarda kapari (Capparis ovata Desf. var. canescens (Coss.)) meyvelerinin salamura ürüne işlenmesi

2008

Palabras clave de AGROVOC

Información bibliográfica