Scopus
YÖKSİS DOI Eşleşti
SJR Q2
The lactic acid fermentation of three different grape leaves grown in Turkey
Journal of Food Processing and Preservation · Şubat 2007
YÖKSİS Kayıtları
THE LACTIC ACID FERMENTATION OF THREE DIFFERENT GRAPE LEAVES GROWN IN TURKEY
Journal of Food Processing and Preservation · 2007 SSCI
Prof. Dr. AYDIN AKIN →
YÖKSİS Kayıtları — ISSN Eşleşmesi
Encapsulation of Clove Essential Oil in Hydroxypropyl Beta-Cyclodextrin for Characterization, Controlled Release, and Antioxidant Activity
2017 ISSN: 01458892 SCI-Expanded Q3
Doç. Dr. HÜMEYRA ÇETİN BABAOĞLU →
Optimization of the extraction process of antioxidants from loquat leaves using response surface methodology
2017 ISSN: 01458892 SCI-Expanded
Prof. Dr. ABDURRAHMAN AKTÜMSEK →
THE LACTIC ACID FERMENTATION OF THREE DIFFERENT GRAPE LEAVES GROWN IN TURKEY
2007 ISSN: 0145-8892 SSCI
Prof. Dr. AYDIN AKIN →
The effect of preultrasonic process on oil content and fatty acid composition of hazelnut, peanut and black cumin seeds
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Chemical Composition and Microbiological Properties of Tarhana Enriched with Immature Wheat Grain
2015 ISSN: 0145-8892 SCI-Expanded Q3
Doç. Dr. TALHA DEMİRCİ →
Effect of date varieties on physico-chemical properties,fatty acid composition, tocopherol contents, and phenoliccompounds of some date seed and oils
2018 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Effects of roasting on bioactive compounds, fatty acid, and mineral composition of chia seed and oil
2018 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The effect of drying on phenolic compound, antioxidant activity, and mineral contents of leaves of different olive varieties
2018 ISSN: 0145-8892 SCI-Expanded
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Effect of microwave heating on phenolic compounds of prickly pear (Opuntia ficus-indica L.) seeds
2018 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
The investigation of bioactive compounds of wine grape juice and boiled grape juice wastes
2018 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. SAİT GEZGİN →
Effect of some plant species on fatty acid composition and mineral contents of iFerulago, Prangos, Ferula,/i and iMarrubium/i seed and oils
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Optimization of the extraction process of antioxidants from loquat leaves using response surface methodology
2017 ISSN: 0145-8892 SCI
Prof. Dr. GÖKHAN ZENGİN →
Effect of some plant species on fatty acid composition and mineral contents of Ferulago, Prangos, Ferula and Marrubium seed and oils
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Effect of fermentation on antioxidant activity and phenolic compounds of the leaves of five grape varieties
2019 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of varieties on bioactive compounds, fatty acids, and mineral contents in different grape seed and oils from Bosnia and Herzegovina
2019 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of boiling on fatty acid composition and tocopherol content of hen, duck, and quail egg oils
2019 ISSN: 0145-8892 SCI-Expanded
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Effect of oven drying on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol contents of pomegranate aril and oils
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes
2019 ISSN: 0145-8892 SCI-Expanded
Doç. Dr. NURHAN USLU →
Effect of location on some physico‐chemical properties ofprickly pear (Opuntia ficus‐indica L.) fruit and seeds
2019 ISSN: 0145-8892 SCI-Expanded
Prof. Dr. MEHMET MUSA ÖZCAN →
Makale Bilgileri
ISSN01458892
Yayın TarihiŞubat 2007
Cilt / Sayfa31 · 73-82
Scopus ID2-s2.0-33846205604
Özet
Leaves of three different cultivars of Vitis vinifera L., Ekşikara, Hesapali and Siyah pekmezlik were fermented in 10% brine and 10% brine +1% citric acid concentration for 5 weeks. Percent dry matter, average weight, protein and dimethyl sulfide content of fresh leaves were determined. During the fermentation time, chemical properties of brine (titratable acidity, pH, salt content) were determined at certain intervals. Fresh leaves of Ekşikara had the highest amount of dry matter (31.69%), followed by Siyah pekmezlik (27.89%) and Hesapali (25.36%). The protein content of fresh leaves decreased approximately 50% as a result of the fermentation. Fermented Hesapali leaves had the highest (2,955 kcal/100 g), while Siyah pekmezlik leaves had the lowest (2,384 kcal/100 g) energy values. Ekşikara leaves in 10% brine+ 1% citric acid had the lowest pH value (2.09), while Siyah pekmezlik had the highest pH value (2.57) on the fifth week of the fermentation. The highest titratable acidity was measured in Hesapali (10% brine + 1% citric acid). Hesapali leaves in both types of brine showed the highest taste scores, while Ekşikara leaves were preferred for their more acceptable odor. Siyah pekmezlik leaves are not recommended for brining as the fermented leaves of this cultivar obtained the lowest sensory scores. © 2007, Blackwell Publishing.
Yazarlar (4)
1
Ahmet Ünver
2
Mehmet Musa Özcan
3
Derya Arslan
4
Aydin Akin
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Journal of Food Processing and Preservation
Q2
SJR Skoru0,549
H-Index79
YayıncıJohn Wiley and Sons Inc
ÜlkeUnited States
Chemical Engineering (miscellaneous) (Q2)
Chemistry (miscellaneous) (Q2)
Food Science (Q2)
Metrikler
7
Atıf
4
Yazar