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- W2894947137 abstract "<p><em>Pekmez, which has been produced for a long time in Turkey, is one of the popular and traditional Turkish foods (Tosun & Üstün, 2003</em><em>; Celik & Surucuoglu, 2005)</em><em>. Although it is not very common, it is being tried in houses and production places in some countries where Turks live. </em><em>Pekmez is produced </em><em>primarily from grapes (Alpaslan & Hayta, 2002; Sürücüoglu & Celik, 2005; Batu et al., 2007). Grapes suitable for fruit juice yield, sugar content, acid value and ripening time are suitable for molasses production.Turkey</em><em>, approximately 4185.126 tons of grapes are produced per year (TUIK, 2012), and approximately 30% of the grapes produced in Turkey are used for pekmez, wort and sausage with pekmez production in a year. In this study, some information is given on Molasses (produced in another country), production stages, effects on health and the relevant regulations and in terms of product chemical and microbiological characteristics. </em></p>" @default.
- W2894947137 created "2018-10-12" @default.
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- W2894947137 date "2018-10-04" @default.
- W2894947137 modified "2023-10-17" @default.
- W2894947137 title "Production and Characteristics of a Turkish Traditional Food in Another Country (Jonkoping-Sweden): Molasses" @default.
- W2894947137 doi "https://doi.org/10.22158/fsns.v2n2p33" @default.
- W2894947137 hasPublicationYear "2018" @default.
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