Major and minor element concentrations in fermented shalgam beverage

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dc.contributor.buuauthorYılmaz, Lütfiye Ersan
dc.contributor.buuauthorTuran, Murat Ali
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.tr_TR
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Toprak Bilimi Bölümü.tr_TR
dc.contributor.orcid0000-0002-8482-5055tr_TR
dc.contributor.researcheridAAG-8219-2021tr_TR
dc.contributor.researcheridAAH-3054-2021tr_TR
dc.contributor.scopusid35750795400tr_TR
dc.contributor.scopusid16231714100tr_TR
dc.date.accessioned2022-05-12T08:28:50Z
dc.date.available2022-05-12T08:28:50Z
dc.date.issued2012
dc.description.abstractThe concentrations of sodium, potassium, calcium, magnesium, and phosphorus (major elements) and iron, manganese, tin, copper, nickel, zinc, lead, and cadmium (minor elements) were determined in fermented shalgam beverage samples of different brands randomly collected from domestic markets in Bursa province, Turkey, using inductively coupled plasma optical-emission spectrometry technique. The elements with the highest frequency were Na, K, Ca, Mg, and P and the range of these elements were 4.52-6.15 g L-1, 0.27-0.72 g L-1, 34.02-148.30 mg L-1, 30.61-75.38 mg L-1 and 8.72-82.96 mg L-1, respectively. The concentrations of heavy metals, such as Cd, Ni, Sn, and Pb, found in shalgam beverage were below 1 mg L-1 in almost all of the samples.en_US
dc.identifier.citationYılmaz, E. L. ve Turan, M. A. (2012). "Major and minor element concentrations in fermented shalgam beverage". International Journal of Food Properties, 15(4), 903-911.en_US
dc.identifier.endpage911tr_TR
dc.identifier.issn1094-2912
dc.identifier.issn1532-2386
dc.identifier.issue4tr_TR
dc.identifier.scopus2-s2.0-84862686860tr_TR
dc.identifier.startpage903tr_TR
dc.identifier.urihttps://doi.org/10.1080/10942912.2010.506621
dc.identifier.urihttps://www.tandfonline.com/doi/full/10.1080/10942912.2010.506621
dc.identifier.urihttps://www.cabdirect.org/globalhealth/abstract/20123227907
dc.identifier.urihttp://hdl.handle.net/11452/26409
dc.identifier.volume15tr_TR
dc.identifier.wos000305488800016tr_TR
dc.indexed.scopusScopusen_US
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherTaylor & Francisen_US
dc.relation.journalInternational Journal of Food Propertiesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFood science & technologyen_US
dc.subjectMineral elementsen_US
dc.subjectShalgam beverageIen_US
dc.subjectCP-OESen_US
dc.subjectCadmiumen_US
dc.subjectInductively coupled plasmaen_US
dc.subjectLeaden_US
dc.subjectMagnesiumen_US
dc.subjectManganeseen_US
dc.subjectMineralsen_US
dc.subjectPhosphorusen_US
dc.subjectPotassiumen_US
dc.subjectSodiumen_US
dc.subjectBeverage samplesen_US
dc.subjectDomestic marketsen_US
dc.subjectMajor and minor elementsen_US
dc.subjectMajor elementsen_US
dc.subjectMineral elementen_US
dc.subjectMinor elementsen_US
dc.subjectSpectrometry techniqueen_US
dc.subjectTinen_US
dc.subject.scopusFermented Beverages; Lactobacillales; Carrot Juiceen_US
dc.subject.wosFood science & technologyen_US
dc.titleMajor and minor element concentrations in fermented shalgam beverageen_US
dc.typeArticle
dc.wos.quartileQ3en_US

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