A traditional Turkish beverage: Salep

Publication:
A traditional Turkish beverage: Salep

dc.contributor.buuauthor	Tamer, Canan Ece
dc.contributor.buuauthor	Karaman, Bige
dc.contributor.buuauthor	Çopur, O. Utku
dc.contributor.department	Ziraat Fakültesi
dc.contributor.department	Gıda Mühendisliği Bölümü
dc.contributor.researcherid	AAG-8503-2021
dc.contributor.scopusid	8228159500
dc.contributor.scopusid	11639514500
dc.contributor.scopusid	8228159600
dc.date.accessioned	2021-09-09T09:00:09Z
dc.date.available	2021-09-09T09:00:09Z
dc.date.issued	2006
dc.description.abstract	Salep 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.
dc.identifier.citation	Tamer, C. E. vd. (2006). ''A traditional Turkish beverage: Salep''. Food Reviews International, 22(1), 43-50.
dc.identifier.endpage	50
dc.identifier.issn	8755-9129
dc.identifier.issn	1525-6103
dc.identifier.issue	1
dc.identifier.scopus	2-s2.0-30944441466
dc.identifier.startpage	43
dc.identifier.uri	https://doi.org/10.1080/87559120500379902
dc.identifier.uri	https://www.tandfonline.com/doi/full/10.1080/87559120500379902
dc.identifier.uri	http://hdl.handle.net/11452/21801
dc.identifier.volume	22
dc.identifier.wos	000234545000003
dc.indexed.wos	SCIE
dc.language.iso	en
dc.publisher	Taylor & Francis
dc.relation.journal	Food Reviews International
dc.relation.publicationcategory	Makale - Uluslararası Hakemli Dergi
dc.rights	info:eu-repo/semantics/closedAccess
dc.subject	Food science & technology
dc.subject	Nutrition & dietetics
dc.subject	Traditional Turkish beverage
dc.subject	Salep
dc.subject	Orchidaceae
dc.subject	Fiber
dc.subject	Disease
dc.subject	Glucomannan
dc.subject	Konjac-mannan
dc.subject	Biodiversity
dc.subject	Elasticity
dc.subject	Agriculture and rural
dc.subject	Critical level
dc.subject	Ice creams
dc.subject	Turkishs
dc.subject	Beverages
dc.subject.scopus	(1-6)-alpha-glucomannan; Starches; Viscosity
dc.subject.wos	Food science & technology
dc.subject.wos	Nutrition & dietetics
dc.title	A traditional Turkish beverage: Salep
dc.type	Review
dc.wos.quartile	Q3 (Nutrition & dietetics)
dc.wos.quartile	Q2 (Food science & technology)
dspace.entity.type	Publication
local.contributor.department	Ziraat Fakültesi/Gıda Mühendisliği Bölümü
local.indexed.at	Scopus
local.indexed.at	WOS