1. Açık Erişim@BUU
  2. İndeksli Yayınlar
  3. Web of Science
Please use this identifier to cite or link to this item: http://hdl.handle.net/11452/21801
Full metadata record
DC FieldValueLanguage
dc.date.accessioned2021-09-09T09:00:09Z-
dc.date.available2021-09-09T09:00:09Z-
dc.date.issued2006-
dc.identifier.citationTamer, C. E. vd. (2006). ''A traditional Turkish beverage: Salep''. Food Reviews International, 22(1), 43-50.en_US
dc.identifier.issn8755-9129-
dc.identifier.issn1525-6103-
dc.identifier.urihttps://doi.org/10.1080/87559120500379902-
dc.identifier.urihttps://www.tandfonline.com/doi/full/10.1080/87559120500379902-
dc.identifier.urihttp://hdl.handle.net/11452/21801-
dc.description.abstractSalep is produced from tubers of orchids that grow naturally in various regions of Turkey. It constitutes the raw material of a traditional Turkish beverage and is used for giving hardness and elasticity to Kahramanmaras-type of ice cream. Salep also is used as a raw material for some drugs. Botanists have reported that continuous and uncontrolled harvesting causes some orchid species to decrease to a critical level. For this reason, exportation of salep was prohibited by the Turkish Ministry of Agriculture and Rural Affairs.en_US
dc.language.isoenen_US
dc.publisherTaylor & Francisen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFood science & technologyen_US
dc.subjectNutrition & dieteticsen_US
dc.subjectTraditional Turkish beverageen_US
dc.subjectSalepen_US
dc.subjectOrchidaceaeen_US
dc.subjectFiberen_US
dc.subjectDiseaseen_US
dc.subjectGlucomannanen_US
dc.subjectKonjac-mannanen_US
dc.subjectBiodiversityen_US
dc.subjectElasticityen_US
dc.subjectAgriculture and ruralen_US
dc.subjectCritical levelen_US
dc.subjectIce creamsen_US
dc.subjectTurkishsen_US
dc.subjectBeveragesen_US
dc.titleA traditional Turkish beverage: Salepen_US
dc.typeReviewen_US
dc.identifier.wos000234545000003tr_TR
dc.identifier.scopus2-s2.0-30944441466tr_TR
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.contributor.departmentBursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.tr_TR
dc.identifier.startpage43tr_TR
dc.identifier.endpage50tr_TR
dc.identifier.volume22tr_TR
dc.identifier.issue1tr_TR
dc.relation.journalFood Reviews Internationalen_US
dc.contributor.buuauthorTamer, Canan Ece-
dc.contributor.buuauthorKaraman, Bige-
dc.contributor.buuauthorÇopur, O. Utku-
dc.contributor.researcheridAAG-8503-2021tr_TR
dc.subject.wosFood science & technologyen_US
dc.subject.wosNutrition & dieteticsen_US
dc.indexed.wosSCIEen_US
dc.indexed.scopusScopusen_US
dc.wos.quartileQ3 (Nutrition & dietetics)en_US
dc.wos.quartileQ2 (Food science & technology)en_US
dc.contributor.scopusid8228159500tr_TR
dc.contributor.scopusid11639514500tr_TR
dc.contributor.scopusid8228159600tr_TR
dc.subject.scopus(1-6)-alpha-glucomannan; Starches; Viscosityen_US
Appears in Collections:Scopus
Web of Science

Files in This Item:
There are no files associated with this item.
Show simple item record


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.