| dc.contributor.author | Giritlioğlu, İbrahim | |
| dc.contributor.author | Avcıkurt, Cevdet | |
| dc.contributor.author | Savaş, Elif | |
| dc.date.accessioned | 2019-09-02T06:35:19Z | |
| dc.date.available | 2019-09-02T06:35:19Z | |
| dc.date.issued | 2010 | en_US |
| dc.identifier.issn | 1459-0255 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12462/6121 | |
| dc.description.abstract | Known today for its healing and nutritive characteristics, mesir paste was produced for the first time in Manisa in the 16(th) century during the Ottoman era. Water, sugar, citric acid and a variety of spices are used for the production of mesir paste. It is also determined that mesir paste has an effective role in prevention or retardation of some diseases. In this review, traditional production of mesir paste, its chemical properties and effects on health were explained. | en_US |
| dc.language.iso | eng | en_US |
| dc.publisher | WFL Publ | en_US |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.subject | Spice | en_US |
| dc.subject | Acid | en_US |
| dc.subject | Sugar | en_US |
| dc.subject | Mesir Paste | en_US |
| dc.subject | Turkish Food | en_US |
| dc.subject | Manisa | en_US |
| dc.title | Production of traditional Turkish mesir paste | en_US |
| dc.type | article | en_US |
| dc.relation.journal | Journal of Food Agriculture & Environment | en_US |
| dc.contributor.department | Turizm İşletmeciliği ve Otelcilik Yüksekokulu | en_US |
| dc.identifier.volume | 8 | en_US |
| dc.identifier.issue | 2 | en_US |
| dc.identifier.startpage | 227 | en_US |
| dc.identifier.endpage | 231 | en_US |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
