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

anglais. 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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turc. 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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Mots clés 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

Informations bibliographiques

Editeur

Selçuk University, Graduate School of Natural and Applied Sciences

Pagination

66 p.

D'autres 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

Langue

turc

Note

Summaries (En, Tr)

14 tables

27 fig.

ref.

Thesis (MSc in Food Engineering)

Type

Summary; Thesis

Auteur institutionnelle

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

Sur AGRIS depuis: 2012-07-15

Format: AGRIS AP

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Cette notice bibliographique a été fournie par 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

Mots clés AGROVOC

Informations bibliographiques