Herbs used in Traditional Foods: Coriandrum sativum and Rhus coriaria

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dc.contributor.authorGürbüz, Semra
dc.contributor.authorÇelikel, Aslı
dc.contributor.authorKeskin, Cumali
dc.date.accessioned2019-05-16T12:06:44Z
dc.date.available2019-05-16T12:06:44Z
dc.date.issued2018-04-19
dc.departmentMAÜ, Fakülteler, Turizm Fakültesi, Gastronomi ve Mutfak Sanatları Bölümüen_US
dc.description.abstractTraditional foods are products made from locally available raw materials depending on the culture and tradition of the region. The majority of countries and regions have their own traditional foods and traditional cuisine depending on local consumption habits, methods of cooking and preparation as well as food ingredients. The herbs grown in the region have an important contribution to the rich culinary culture of the Southeastern Anatolia Region. Coriander sativum "Coriander" and Rhus coriaria "Sumac", which have been known since ancient times, are often used for traditional food and beverages in the region's cuisine due to their intensive cultivation in the Southeastern Anatolian region.These herbs, which constitute an integral component of the Southeastern Anatolia cuisine, are also effective in suppressing some undesirable effects andpreserving food for long periods of time as well as imparting flavor, aroma and flavor to food.These herbs, which are used in the traditional foods in Turkey as well as in the traditional foods in other countries wherethey are grown,are widely usedin traditional medical practices because of their antimicrobial, anti-diabetic, antioxidant properties.The aim of this study is to evaluate the use of Coriander sativum and Rhus coriariain traditional foods, their functions and their health effects.en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12514/445
dc.language.isoenen_US
dc.publisherThe 4th International Symposium on “Traditional Foods from Adriatic to Caucasus” 19-21 April 2018 Abstract Booken_US
dc.relation.publicationcategoryKategorisiz
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectCoriander, Sumac, Traditional Food, Southeastern Anatolia, Herbsen_US
dc.titleHerbs used in Traditional Foods: Coriandrum sativum and Rhus coriariaen_US
dc.typePresentationen_US

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