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Functional and Nutritional Properties of Some Turkish Traditional Foods

  • Fahrettin GöğüşEmail author
  • Semih Ötles
  • Ferruh Erdoğdu
  • Beraat Özçelik
Chapter
Part of the Integrating Food Science and Engineering Knowledge Into the Food Chain book series (ISEKI-Food, volume 12)

Abstract

Turkey is very rich in terms of traditional foods because it has been affected by various cultures for many years. Turkey has various types of traditional foods which are rich in their phenolic compounds, vitamins, minerals, essential oils, etc. This chapter highlights the functional and nutritional properties of some examples of meat-based, dairy-based, legume-based, vegetable- and fruit-based Turkish traditional foods.

Keywords

Baklava Bulgur Tarhana Pastirma 

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Copyright information

© Springer Science+Business Media New York 2016

Authors and Affiliations

  • Fahrettin Göğüş
    • 1
    Email author
  • Semih Ötles
    • 2
  • Ferruh Erdoğdu
    • 3
  • Beraat Özçelik
    • 4
  1. 1.Food Engineering DepartmentGaziantep UniversityGaziantepTurkey
  2. 2.Food Engineering DepartmentEge UniversityIzmirTurkey
  3. 3.Food Engineering DepartmentAnkara UniversityAnkaraTurkey
  4. 4.Food Engineering DepartmentIstanbul Technical UniversityIstanbulTurkey

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