TY  - JOUR
T1  - Üzümsü Meyvelerdeki Fenolik Bileşiklerin Fermantasyon ile Değişimi
TT  - Changes in Phenolic Componds of Berries during Fermentation
AU  - Çam, Tarık
AU  - Kalkan Yıldırım, Hatice
PY  - 2018
DA  - April
DO  - 10.24323/akademik-gida.417902
JF  - Akademik Gıda
JO  - Akademik Gıda
PB  - Sidas Medya Ltd. Şti.
WT  - DergiPark
SN  - 1304-7582
SP  - 101
EP  - 108
VL  - 16
IS  - 1
LA  - tr
AB  - Üzümsü meyveler aromatik maddeleri, çeşitli mineralve vitaminleri yoğun miktardaiçermesinden dolayı özel öneme sahip meyvelerdir. Özellikle içerdikleri fenolikbileşikler nedeni ile insan sağlığı üzerine olumlu etkileri bulunmaktadır. Bu çalışmadaüzümsü meyvelerin proses optimizasyonu ile son üründe istenilen fenolikbileşiklerin elde edilebileceğini göstermek amaçlanmıştır. Ayrıca bu derlemede,üzümsü meyvelerin fermantasyon uygulamalarında kullanımı ile ilgili yapılançalışmalardan, fermantasyonun sonunda fenolik bileşiklerin miktarlarındaki veprofillerindeki değişimlerden, fermantasyon çeşitleri üzerine yapılan diğerçalışmalardan ve fermantasyon işleminde yararlanılan yeni uygulamalardanbahsedilmiştir. Derlenen literatür bilgilerine göre, üzümsü meyvelerdeki fenolikbileşiklerin fermantasyon tipine, kullanılan kültürlere ve üretim koşullarınagöre değiştiği ortaya çıkmıştır. Bu bilgiler ışığında proses optimizasyonu ileüründe istenen fenolik bileşikler elde etmenin mümkün olabileceği sonucunaulaşılmıştır.
KW  - Üzümsü meyveler
KW  - Fenolik bileşikler
KW  - Fermantasyon çeşitleri
N2  - Berriesare important fruits because they contain high amounts of aromatic compounds,many minerals and vitamins. Especially, phenolic compounds present in berriesmay have positive effects on human health. This study aims to demonstrate thatdesired phenolic compounds in final products can be obtained via processoptimization for berries. Additionally, this study includes fermentationapplications of berries, changes in phenolic profiles and concentrations afterfermentation, other studies concerning fermentation types and new fermentationapplications. According to the literature reviewed, it is evident that phenoliccompounds in berries change by the type of fermentation, cultures used and processingconditions. Under the light of the literature review, it might be concludedthat it si possible to obtain products with desired phenolic compunds byprocess optimization.
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UR  - https://doi.org/10.24323/akademik-gida.417902
L1  - https://dergipark.org.tr/tr/download/article-file/462247
ER  -