Shalgam is a traditional Turkish beverage produced by lactic acid fermentation. Shalgam is
also sold in markets in some European cities. In shalgam production, bulgur flour (formed …

The development of new functional foods for disease prevention is a major modern research
challenge. Several traditional foods already serve as functional foods, without further …

Shalgam juice is a dark red-colored and sour fermented beverage produced and consumed
in Turkey. The main ingredient of shalgam juice is black carrot, which is rich in anthocyanins …

NaCl is utilized in Şalgam at 1–2%(w/w). The aim of this study was to reduce the NaCl
content by addition of different concentrations of KCl and CaCl 2 during production and …

Both analysis and optimization of parameters of microwave-assisted foam mat drying
(MAFM), viz. microwave power, pulp load, drying time, and pulp thickness, for the …

This study is a paper in which compared the effect of fermentation temperature on
antioxidant activity, anthocyanin profiles and phenolic compounds of Shalgam were …

Shalgam, a traditional red, cloudy and sour soft beverage, is produced by lactic acid
fermentation of black carrot, sourdough, salt, bulgur flour, turnip and adequate water. The …

The black carrot dye is a mixture of cyanidin molecules, the nuclear magnetic resonance
(NMR) spectrum of which shows a highly overlapped aromatic region. In this study, the 1H …

In this study, effects of different solvents and acid concentrations on extraction of
anthocyanins from black carrot pomace obtained after processing in fruit-vegetable juicing …

Shalgam has been a fermented beverage produced in high amounts and consumed widely
in Turkey in recent years. Despite its potential, there is no specific processing method or …