Changes occuring at the end of storage in some properties of Hardaliye produced by using different methods

In this research, black grapes from types of Malatya region were used. Hardaliye occur of samples produced by applying traditional method, pasteurized and produced by applying traditional method, inoculated Lactobacillus plantarum as s tarter into the crushed grapes pasteurized and pasteurized and i...

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Veröffentlicht in:	Tekirdağ Ziraat Fakültesi dergisi 2012, Vol.9 (3), p.62-67
Hauptverfasser:	Coşkun, F., Namık Kemal Univ., Faculty of Agriculture, Tekirdağ (Turkey). Div. of Food Engineering, Arıcı, M., Yıldız Technical Univ., Faculty of Engineering, İstanbul (Turkey). Div. of Food Engineering, Çelikyurt, G., Namık Kemal Univ., Faculty of Agriculture, Tekirdağ (Turkey). Div. of Food Engineering, Gülcü, M., Tekirdağ Viticulture Research Institute, Tekirdağ (Turkey)
Format:	Artikel
Sprache:	tur
Schlagworte:	ACIDEZ ACIDITA ACIDITY ALMACENAMIENTO EN FRAO ANAILISIS MICROBIOLA³GICO ANAILISIS ORGANOLA©PTICO ANALYSE MICROBIOLOGIQUE ANALYSE ORGANOLEPTIQUE ANTHOCYANE ANTHOCYANINS ANTOCIANINAS CALIDAD CARBOHYDRATE CONTENT CHEMICAL COMPOSITION CHEMICOPHYSICAL PROPERTIES COLD STORAGE COMPOSICIA³N QUIMICA COMPOSITION CHIMIQUE CONTENIDO DE CARBOHIDRATOS CONTENIDO DE MATERIA SECA CONTENIDO FENA³LICO CULTIVOS INICIADORES CULTURE STARTER DRY MATTER CONTENT FERMENTACIA³N FERMENTATION FOOD PRODUCTION GRAPES http://www.fao.org/aos/agrovoc#c_1298 http://www.fao.org/aos/agrovoc#c_1521 http://www.fao.org/aos/agrovoc#c_16006 http://www.fao.org/aos/agrovoc#c_16046 http://www.fao.org/aos/agrovoc#c_1794 http://www.fao.org/aos/agrovoc#c_2398 http://www.fao.org/aos/agrovoc#c_25302 http://www.fao.org/aos/agrovoc#c_2855 http://www.fao.org/aos/agrovoc#c_3025 http://www.fao.org/aos/agrovoc#c_3359 http://www.fao.org/aos/agrovoc#c_33753 http://www.fao.org/aos/agrovoc#c_5623 http://www.fao.org/aos/agrovoc#c_5753 http://www.fao.org/aos/agrovoc#c_5773 http://www.fao.org/aos/agrovoc#c_6195 http://www.fao.org/aos/agrovoc#c_6400 http://www.fao.org/aos/agrovoc#c_6484 http://www.fao.org/aos/agrovoc#c_7657 http://www.fao.org/aos/agrovoc#c_8013 http://www.fao.org/aos/agrovoc#c_8157 http://www.fao.org/aos/agrovoc#c_8601 http://www.fao.org/aos/agrovoc#c_8840 LACTOBACILLUS PLANTARUM MICROBIOLOGICAL ANALYSIS ORGANOLEPTIC ANALYSIS PASTEURISATION PASTEURIZACIA³N PASTEURIZATION PHENOLIC CONTENT PROCESAMIENTO PROCESSING PRODUCCIA³N ALIMENTARIA PRODUCTION ALIMENTAIRE PROPIEDADES FISICOQUAMICAS PROPRIA©TA© PHYSICOCHIMIQUE QUALITA QUALITY RAISIN STARTER CULTURES STOCKAGE AU FROID TEMPA©RATURE TEMPERATURA TEMPERATURE TENEUR EN GLUCIDES TENEUR EN MATIA¨RE SA¨CHE TENEUR EN PHA©NOLS TRAITEMENT TURKEY TURQUAA TURQUIE UVA VARIA©TA VARIEDADES VARIETIES
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Zusammenfassung:	In this research, black grapes from types of Malatya region were used. Hardaliye occur of samples produced by applying traditional method, pasteurized and produced by applying traditional method, inoculated Lactobacillus plantarum as s tarter into the crushed grapes pasteurized and pasteurized and inoculated Lactobacillus plantarum as s tarter into the crushed grapes pasteurized. Bu çalışmada Malatya yöresi çeşitlerinden Siyah Üzüm kullanılmıştır. Hardaliye örnekleri geleneksel yöntemle üretilmiş, geleneksel yöntemle üretilip pastörize edilmiş, pastörize edilmiş üzüme kültür(Lactobacillus plantarum) ilave edilerek üretilmiş ve pastörize edilmiş üzüme kültür(Lactobacillus plantarum) ilave edilip üretildikten sonra pastörize edilmiş örneklerden oluşmaktadır.
ISSN:	1302-7050 1302-7050