Fermentation, Pickling, and Turkish Table Olives

Authored by: Hüseyin Erten , C. Pelin Boyacι-Gündüz , B.ilal. Ağιrman , T.urgut. Cabaroğlu

Handbook of Vegetable Preservation and Processing

Print publication date:  November  2015
Online publication date:  November  2015

Print ISBN: 9781482212280
eBook ISBN: 9781482212297
Adobe ISBN:

10.1201/b19252-11

 Download Chapter

 

Abstract

Preservation of foods by fermentation has been used since ancient times. Especially, fresh vegetables and fruits are important groups of fermented foods since they are very perishable (Li 2004; Gorny 2006; Wouters et al. 2013). Besides preservation, fermentation also increases nutritional value of the foods. Functionality and sensory properties of end products are enhanced by fermentation (Hutkins 2006). Fermented foods including plant-based foods are produced on a large scale in industry besides the production on a small scale at homes. The plant-based fermented foods, pickles, and Turkish table olives will be reviewed in this chapter.

 Cite
Search for more...
Back to top

Use of cookies on this website

We are using cookies to provide statistics that help us give you the best experience of our site. You can find out more in our Privacy Policy. By continuing to use the site you are agreeing to our use of cookies.