Traditional Aniseed Flavored Spirit Drinks
Yazarlar (2)
R. Ertan Anli
Prof. Dr. Mustafa BAYRAM Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Diğer (Teknik, not, yorum, vaka takdimi, editöre mektup, özet, kitap krıtiği, araştırma notu, bilirkişi raporu ve benzeri) (SCI, SSCI, AHCI, SCI-Exp dergilerinde yayınlanan teknik not, editöre mektup, tartışma, vaka takdimi ve özet türünden makale) | ||
| Dergi Adı | FOOD REVIEWS INTERNATIONAL (Q1) | ||
| Dergi ISSN | 8755-9129 Dergi Bilgileri (2010) | ||
| Dergi Tarandığı Indeksler | SCI | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2010 |
| Cilt / Sayı / Sayfa | 26 / 3 / 246–269 | DOI | 10.1080/87559129.2010.484115 |
| Makale Linki | https://www.tandfonline.com/doi/abs/10.1080/87559129.2010.484115aHR0cHM6Ly93d3cudGFuZGZvbmxpbmUuY29tL2RvaS9wZGYvMTAuMTA4MC84NzU1OTEyOS4yMDEwLjQ4NDExNT9uZWVkQWNjZXNzPXRydWVAQEAw | ||
| UAK Araştırma Alanları |
Gıda Teknolojileri
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| Özet |
| Aniseed spirits are produced by the distillation of pressed fermented grapes, dregs and other fermented raw materials, flavored with aniseed (Pimpinella anisum L), fennel (Foeniculum vulgare) and/or some other plants. All round the Mediterranean basin, there are other similar aniseed spirit drinks such as pastis (France), anesone (Spain), sambuca (Italy), zebib (Egypt), and arak (Syria). However, there are some differences between the production processes of these spirits and their traditional use in Mediterranean culinary cultures. Raki and ouzo appear to be more similar than the others, just like brothers from the two shores of the Aegean Sea. Turkish raki is a type of traditional aniseed spirit produced by double distillation with aniseed (Pimpinella anisum) of only suma or suma and agricultural based ethanol mixture in different areas of Turkey. Ouzo can be defined as a distillation product of a mixture consisting of … |
| Anahtar Kelimeler |
| raki | ouzo | traditional aniseed sprits |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Yöksis | 19 |
| Web of Science | 31 |
| Google Scholar | 61 |