Berries
are important fruits because they contain high amounts of aromatic compounds,
many minerals and vitamins. Especially, phenolic compounds present in berries
may have positive effects on human health. This study aims to demonstrate that
desired phenolic compounds in final products can be obtained via process
optimization for berries. Additionally, this study includes fermentation
applications of berries, changes in phenolic profiles and concentrations after
fermentation, other studies concerning fermentation types and new fermentation
applications. According to the literature reviewed, it is evident that phenolic
compounds in berries change by the type of fermentation, cultures used and processing
conditions. Under the light of the literature review, it might be concluded
that it si possible to obtain products with desired phenolic compunds by
process optimization.
Birincil Dil | Türkçe |
---|---|
Bölüm | Derleme Makaleler |
Yazarlar | |
Yayımlanma Tarihi | 23 Nisan 2018 |
Gönderilme Tarihi | 9 Ağustos 2017 |
Yayımlandığı Sayı | Yıl 2018 Cilt: 16 Sayı: 1 |
Bu eser Creative Commons Atıf-GayriTicari 4.0 (CC BY-NC 4.0) Uluslararası Lisansı ile lisanslanmıştır.
Akademik Gıda (Academic Food Journal) is licensed under a Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0).