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Functional and Nutritional Properties of Some Turkish Traditional Foods

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Functional Properties of Traditional Foods

Part of the book series: Integrating Food Science and Engineering Knowledge Into the Food Chain ((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.

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Author information

Authors and Affiliations

  1. Food Engineering Department, Gaziantep University, Gaziantep, Turkey

    Fahrettin Göğüş

  2. Food Engineering Department, Ege University, Izmir, Turkey

    Semih Ötles

  3. Food Engineering Department, Ankara University, Ankara, Turkey

    Ferruh Erdoğdu

  4. Food Engineering Department, Istanbul Technical University, Istanbul, Turkey

    Beraat Özçelik

Authors
  1. Fahrettin Göğüş
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  2. Semih Ötles
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  3. Ferruh Erdoğdu
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  4. Beraat Özçelik
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Corresponding author

Correspondence to Fahrettin Göğüş .

Editor information

Editors and Affiliations

  1. University of Iceland, Faculty of Food Science and Nutrition, Reykjavík, Iceland

    Kristberg Kristbergsson

  2. Izmir , Turkey, Food Engineering Department Ege Universi, Izmir, Turkey

    Semih Ötles

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Göğüş, F., Ötles, S., Erdoğdu, F., Özçelik, B. (2016). Functional and Nutritional Properties of Some Turkish Traditional Foods. In: Kristbergsson, K., Ötles, S. (eds) Functional Properties of Traditional Foods. Integrating Food Science and Engineering Knowledge Into the Food Chain, vol 12. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7662-8_6

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