Effect of Production Method and Temperature on Quality Characteristics of Shalgam Beverages during Storage

Hasan Tangüler; Selin Özge Dinç; Gülbahar Ekenel; Dilay Asena Aytekin; Cansu Şimşek; Hatice Ataklı

doi:10.24323/akademik-gida.1097814

Research Article

Şalgam Suyunun Depolanması Sırasındaki Kalite Özellikleri Üzerine Üretim Yöntemi ve Sıcaklığının Etkisi

Year 2022, Volume: 20 Issue: 1, 20 - 29, 03.04.2022

Hasan Tangüler Selin Özge Dinç Gülbahar Ekenel Dilay Asena Aytekin Cansu Şimşek Hatice Ataklı

https://doi.org/10.24323/akademik-gida.1097814

Cited By: 3

Abstract

Şalgam suyu, son dönemde yüksek üretim ve tüketim potansiyeline sahip fermente bir Türk içeceğidir. Bu potansiyele rağmen şalgam suyunun üretimi için belirli bir sistem ve sıcaklık yoktur. Bu nedenle bu çalışmada, 25 ve 35°C'de iki üretim prosesi (geleneksel ve hızlı prosesler) kullanılarak elde edilen şalgam sularında 4 aylık depolama süresince meydana gelen bazı değişimler tartışılmıştır. Özellikle kalite ve çekiciliği etkileyen renk değerlerindeki değişimler üretim yöntemi, sıcaklık ve depolamadan etkilenmiştir. En yüksek a* ve b* değerleri, hızlı proses kullanılarak 25°C'de (sırasıyla 5.61 ve 0.12) üretilen numunelerde bulunurken, en düşük değerler 35°C'de geleneksel yöntemle elde edilenlerde bulunmuştur. L* değeri depolama ile değişim göstermiştir. Ayrıca depolama ile antosiyanin miktarı azalırken toplam antioksidan miktarı artmıştır. Ek olarak, sıcaklıklar karşılaştırıldığında, şalgam suyu 35°C'de genel olarak daha yüksek toplam aerobik mezofilik bakteri sayısı göstermiştir. İki farklı sıcaklıkta ve iki farklı yöntemle üretilen tüm numunelerde, depolama sonunda laktik asit bakteri sayısında azalma gözlenmiştir. Tüm değişiklikler göz önüne alındığında, şalgam suyunun herhangi bir ısıl işlem veya koruyucu madde kullanılmadan 4 ay veya daha uzun süre oda koşullarında saklanmasının uygun olmayacağı söylenebilir.

Keywords

Şalgam suyu, Depolama, Farklı üretim yöntemleri, Sıcaklık, Kalite

References

[1] Tanguler, H. (2010). Identification of predominant lactic acid bacteria isolated from salgam beverage and improvement of its production technique. Doctoral dissertation, Cukurova University, Institute of Natural and Applied Sciences, Adana, Turkey.
[2] Anonymous, (2003). TS 11149 Turnip Juice Standard, Turkish Standardization Institute, Ankara, Turkey.
[3] Özler, N., Kiliç, O. (1996). Research on the production of fermented turnip juices. Gıda, 21(5), 323-330.
[4] Canbaş, A., Deryaoğlu, A. (1993). A research on the production technique and composition of turnip juice. Doğa-Turkish Journal of Agricultural and Forestry, 17, 119-129.
[5] Özhan, N. (2000). Finding the Survival Time of Escherichia coli in Turnip Juice. M.Sc. Thesis. Mersin University, Institute of Science, Mersin, Turkey.
[6] Erten, H., Tanguler, H., Canbaş, A. (2008). A traditional Turkish lactic acid fermented beverage: Shalgam (Salgam). Food Reviews International, 24(3), 352-359.
[7] Erten, H., Tanguler, H. (2016). Shalgam (Salgam): a traditional Turkish lactic acid fermented beverage based on the black carrot. Handbook of Vegetable Preservation and Processing, Second Edition, CRC Press, 36, 841-849.
[8] AOAC, (1990). Official Methods of Analysis of the Association of Official Analytical Chemists. (K. HENRICH, editor), Vol: 1 and Vol:2, 15th Edn., Arlington, Virginia 22201 USA.
[9] Cemeroğlu, B. (2007). Food Analysis, Food Technology Association Publications, 535.
[10] Canbaş, A. (1983). Phenol compounds in wines and their analysis methods, Tekel Institutes, Publication number: Tekel 279 EM / OO3, Istanbul, 167.
[11] Wrolstad, R.E. (1976). Color and pigment analyses in fruit products, Station Bulletin 624, Agricultural Experiment Station Oregon, Oregon State University, Corvallis.
[12] Klimczak, I., Małecka, M., Szlachta, M., Gliszczyńska-Świgło, A. (2007). Effect of storage on the content of polyphenols, vitamin C and the antioxidant activity of orange juices. Journal of Food Composition and Analysis, 20(3-4), 313-322.
[13] Ribéreau-Gayon, P., Dubourdieu, D., Doneche, B. Lonvaud, A. (2000). Handbook of enology: Volume 1. The microbiology of wine and vinifications. Handbook of enology: Volume 1. The microbiology of wine and vinifications. John Wiley & Sons, England, 454.
[14] Canbaş, A., Fenercioğlu, H. (1984). A research on red carrot juice. Gıda, 9(5), 279-286.
[15] Hunter, R.S. (1975). The measurement of appearance. Jone Wiley & Sons. Inc., New York.
[16] Halkman, K. (2005). Merck, Food Microbiology Applications. Basak Printhouse Ltd. Sti., Ankara. 358.
[17] Özçelik, F., Yıldırır, M., İç, E. (2001). Purning of CO2 from the brines to reduce bloater damage in cucumber fermentation. Gıda, 26(5), 323-329.
[18] Gassem, M.A. (2002). A microbiological study of Sobia: a fermented beverage in the Western province of Saudi Arabia. World Journal of Microbiology and Biotechnology, 18(3), 173-177.
[19] Muyanja, C.M.B.K., Narvhus, J.A., Treimo, J., Langsrud, T. (2003). Isolation, characterisation and identification of lactic acid bacteria from a Bushera: a Ugandan traditional fermented beverage. International Journal of Food Microbiology, 80(3), 201-210.
[20] Altuğ, T. (1993). Sensory Test Techniques. Ege University Faculty of Engineering. Textbooks, Publication Number 28, İzmir, Turkey.
[21] Deryaoğlu, A. (1990). A Research on the Processing Techniques and Characteristics of Shalgam Beverage. M.Sc. Thesis. Cukurova University, Institute of Natural and Applied Sciences, Adana, Turkey.
[22] Bayram, M., Erdoğan, S., Esin, Y., Saraçoğlu, O., Kaya, C. (2014). Effect of black carrot quantity on composition and sensorial properties of turnip juice, shalgam. Akademik Gida, 12(1), 29-34.
[23] Cirak, M.A., Agirman, B., Erten, H. (2021). The chemical, microbiological and sensory characteristics of şalgam during the fermentation process. Journal of Food Processing and Preservation, e15440.
[24] Öztan, T. (2006). Antioxidant Activities and Phenolic Substance Profile of Purple Carrot, its Concentrate, Shalgam Beverage, Pomegranate Juice and Sour Pomegranate Concentrate Products. M.Sc. Thesis. Istanbul Teknik University, Institute of Science, İstanbul, Turkey.
[25] Tanguler, H., Gunes, G., Erten, H. (2014). Influence of addition of different amounts of black carrot (Daucus carota) on shalgam quality. Journal of Food Agriculture and Environment, 12(2), 60-65.
[26] Tanguler, H., Cankaya, A., Agcam, E., Uslu, H. (2021). Effect of temperature and production method on some quality parameters of fermented carrot juice (Shalgam). Food Bioscience, 100973.
[27] Utuş, D. (2008). The Effect of Black Carrot (Daucus carota) Size Usage on the Quality of Shalgam Juice for the Production of Shalgam Juice, M.Sc. Thesis. Çukurova University, Institute of Science Department of Biotechnology, Adana, Turkey
[28] Yaldırak, G. (2011). Effects of Different Fermentation Temperature on the Formation of Biogenic Amines in Shalgam Produced by Natural Fermentation. M.Sc. Thesis. Sakarya University, Institute of Science, Sakarya, Turkey.
[29] Yener, D. (1997). A Research on the Physical, Chemical, Sensory and Microbiological Properties of Turnip Juice Samples taken from Different Sales Points in the City Center of Mersin. M.Sc. Thesis. Sakarya University, Institute of Science, Tekirdağ.
[30] Anonymous, (2016). TSE (Turkish standardization Institute), TS11149 standard of shalgam beverage, TSE, Ankara, Turkey.
[31] Güneş, G. (2008). A Study on the Determination of the Most Suitable Quantity of Black Carrot (Daucus carota) for the Production of Shalgam (Salgam). M.Sc. Thesis. Cukurova University, Institute of Natural and Applied Sciences, Adana, Turkey.
[32] Miişoğlu, D. (2004). Effect of Enzyme Application on the Yield and Quality during Shalgam Beverage Production. M.Sc. Thesis. Harran University, Institute of Science, Şanlıurfa, Turkey.
[33] Nesanir, M. (2004). Possibilities of the Clarification of Shalgam Beverage. M.Sc. Thesis. Harran University, Institute of Science, Şanlıurfa, Turkey.
[34] Tsai, P.J., Huang, H.P., Huang, T.C. (2004). Relationship between anthocyanin patterns and antioxidant capacity in mulberry wine during storage. Journal of Food Quality, 27(6), 497-505.
[35] Mazza, G., Fukumoto, L., Delaquis, P., Girard, B., Ewert, B. (1999). Anthocyanins, phenolics, and color of Cabernet Franc, Merlot, and Pinot noir wines from British Columbia. Journal of Agricultural and Food Chemistry, 47(10), 4009-4017.
[36] Mori, K., Goto-Yamamoto, N., Kitayama, M., Hashizume, K. (2007). Loss of anthocyanins in red-wine grape under high temperature. Journal of Experimental Botany, 58(8), 1935-1945.
[37] Rogez, H., Akwie, S.N., Moura, F.G., Larondelle, Y. (2012). Kinetic modelling of anthocyanin degradation and microorganism growth during postharvest storage of açai fruits (Euterpe oleracea). Journal of Food Science, 77(12), C1300-C1306.
[38] Çankaya, A. (2018). The Effects of the Different Fermentation Temperature and Method of Production on the Anti̇oxidant Activity, Anthocyanin and Phenolic Compounds of Shalgam Juice. M.Sc. Thesis. Niğde Ömer Halisdemir University, Graduate School of Natural and Applied Sciences, Niğde, Turkey.
[39] Başer, G.M. (2013). Biological and Chemical Characterization of Şalgam Juice. M.Sc. Thesis. Yeditepe University, İstanbul, Turkey.
[40] Çelik, H., Fenercioglu, H., Arioglu, H. (2004). The Suitability of Various Potato Cultivars Grown in the Çukurova Region for Chip Production. M.Sc. Thesis. Cukurova University, Institute of Natural and Applied Sciences, Adana, Turkey.
[41] Turker, N., Aksay, S., Istanbullu, O., Artuvan, E. (2007). A study on the relation between anthocyanin content and product quality: shalgam as a model beverage. Journal of Food Quality, 30(6), 953-969.
[42] Aydar, A. (2003). The Effects of Lactobacillus plantarum in the Şalgam Juices Structure. M.Sc. Thesis. Trakya University, Institute of Science, Tekirdağ, Turkey.
[43] Çakır, P. (2011). A Research on the Composition of Shalgam Beverages Produced in Turkey and Their Conformity to Food Legislation. M.Sc. Thesis. Namık Kemal University, Graduate School of Natural and Applied Sciences, Tekirdağ, Turkey.
[44] Tanguler, H., Saris, P.E., Erten, H. (2015). Microbial, chemical and sensory properties of shalgams made using different production methods. Journal of the Science of Food and Agriculture, 95(5), 1008-1015.
[45] Öztürk, O. (2009). A Research on the Composition of Shalgam Beverages obtained from Adana Area. M.Sc. Thesis, Çukurova University, Institute of Natural and Applied Sciences, Adana, Turkey.

Effect of Production Method and Temperature on Quality Characteristics of Shalgam Beverages during Storage

Year 2022, Volume: 20 Issue: 1, 20 - 29, 03.04.2022

Hasan Tangüler Selin Özge Dinç Gülbahar Ekenel Dilay Asena Aytekin Cansu Şimşek Hatice Ataklı

https://doi.org/10.24323/akademik-gida.1097814

Cited By: 3

Abstract

Shalgam has been a fermented beverage produced in high amounts and consumed widely in Turkey in recent years. Despite its potential, there is no specific processing method or temperature for the production of shalgam beverages. Therefore, in this study, some changes in shalgam obtained by using two production processes (conventional and rapid processes) at 25 and 35°C were monitored during 4 months of storage. In particular, changes in color values that might affect product quality and attractiveness were influenced by production method, temperature and storage time. The highest a* and b* color values were found in samples produced by using the rapid process at 25°C (5.61 and 0.12, respectively) while the lowest values were found in those manufactured by the conventional method at 35°C. The L* values of beverages changed by storage time. In addition, while the content of anthocyanins decreased by storage time, the content of total antioxidants increased. Additionally, when production temperatures were compared, total aerobic mesophilic bacteria counts in shalgam beverages were higher at 35°C than 25°C. All samples produced at two different temperatures and with two different methods showed a decrease in the number of lactic acid bacteria at the end of storage time. Considering all the changes, it could be concluded that it would be inappropriate to store shalgam beverages at room temperature for 4 months or longer without using any heat treatment or preservative.

Keywords

Shalgam beverages, Storage, Different production methods, Temperature, Quality

References

[1] Tanguler, H. (2010). Identification of predominant lactic acid bacteria isolated from salgam beverage and improvement of its production technique. Doctoral dissertation, Cukurova University, Institute of Natural and Applied Sciences, Adana, Turkey.
[2] Anonymous, (2003). TS 11149 Turnip Juice Standard, Turkish Standardization Institute, Ankara, Turkey.
[3] Özler, N., Kiliç, O. (1996). Research on the production of fermented turnip juices. Gıda, 21(5), 323-330.
[4] Canbaş, A., Deryaoğlu, A. (1993). A research on the production technique and composition of turnip juice. Doğa-Turkish Journal of Agricultural and Forestry, 17, 119-129.
[5] Özhan, N. (2000). Finding the Survival Time of Escherichia coli in Turnip Juice. M.Sc. Thesis. Mersin University, Institute of Science, Mersin, Turkey.
[6] Erten, H., Tanguler, H., Canbaş, A. (2008). A traditional Turkish lactic acid fermented beverage: Shalgam (Salgam). Food Reviews International, 24(3), 352-359.
[7] Erten, H., Tanguler, H. (2016). Shalgam (Salgam): a traditional Turkish lactic acid fermented beverage based on the black carrot. Handbook of Vegetable Preservation and Processing, Second Edition, CRC Press, 36, 841-849.
[8] AOAC, (1990). Official Methods of Analysis of the Association of Official Analytical Chemists. (K. HENRICH, editor), Vol: 1 and Vol:2, 15th Edn., Arlington, Virginia 22201 USA.
[9] Cemeroğlu, B. (2007). Food Analysis, Food Technology Association Publications, 535.
[10] Canbaş, A. (1983). Phenol compounds in wines and their analysis methods, Tekel Institutes, Publication number: Tekel 279 EM / OO3, Istanbul, 167.
[11] Wrolstad, R.E. (1976). Color and pigment analyses in fruit products, Station Bulletin 624, Agricultural Experiment Station Oregon, Oregon State University, Corvallis.
[12] Klimczak, I., Małecka, M., Szlachta, M., Gliszczyńska-Świgło, A. (2007). Effect of storage on the content of polyphenols, vitamin C and the antioxidant activity of orange juices. Journal of Food Composition and Analysis, 20(3-4), 313-322.
[13] Ribéreau-Gayon, P., Dubourdieu, D., Doneche, B. Lonvaud, A. (2000). Handbook of enology: Volume 1. The microbiology of wine and vinifications. Handbook of enology: Volume 1. The microbiology of wine and vinifications. John Wiley & Sons, England, 454.
[14] Canbaş, A., Fenercioğlu, H. (1984). A research on red carrot juice. Gıda, 9(5), 279-286.
[15] Hunter, R.S. (1975). The measurement of appearance. Jone Wiley & Sons. Inc., New York.
[16] Halkman, K. (2005). Merck, Food Microbiology Applications. Basak Printhouse Ltd. Sti., Ankara. 358.
[17] Özçelik, F., Yıldırır, M., İç, E. (2001). Purning of CO2 from the brines to reduce bloater damage in cucumber fermentation. Gıda, 26(5), 323-329.
[18] Gassem, M.A. (2002). A microbiological study of Sobia: a fermented beverage in the Western province of Saudi Arabia. World Journal of Microbiology and Biotechnology, 18(3), 173-177.
[19] Muyanja, C.M.B.K., Narvhus, J.A., Treimo, J., Langsrud, T. (2003). Isolation, characterisation and identification of lactic acid bacteria from a Bushera: a Ugandan traditional fermented beverage. International Journal of Food Microbiology, 80(3), 201-210.
[20] Altuğ, T. (1993). Sensory Test Techniques. Ege University Faculty of Engineering. Textbooks, Publication Number 28, İzmir, Turkey.
[21] Deryaoğlu, A. (1990). A Research on the Processing Techniques and Characteristics of Shalgam Beverage. M.Sc. Thesis. Cukurova University, Institute of Natural and Applied Sciences, Adana, Turkey.
[22] Bayram, M., Erdoğan, S., Esin, Y., Saraçoğlu, O., Kaya, C. (2014). Effect of black carrot quantity on composition and sensorial properties of turnip juice, shalgam. Akademik Gida, 12(1), 29-34.
[23] Cirak, M.A., Agirman, B., Erten, H. (2021). The chemical, microbiological and sensory characteristics of şalgam during the fermentation process. Journal of Food Processing and Preservation, e15440.
[24] Öztan, T. (2006). Antioxidant Activities and Phenolic Substance Profile of Purple Carrot, its Concentrate, Shalgam Beverage, Pomegranate Juice and Sour Pomegranate Concentrate Products. M.Sc. Thesis. Istanbul Teknik University, Institute of Science, İstanbul, Turkey.
[25] Tanguler, H., Gunes, G., Erten, H. (2014). Influence of addition of different amounts of black carrot (Daucus carota) on shalgam quality. Journal of Food Agriculture and Environment, 12(2), 60-65.
[26] Tanguler, H., Cankaya, A., Agcam, E., Uslu, H. (2021). Effect of temperature and production method on some quality parameters of fermented carrot juice (Shalgam). Food Bioscience, 100973.
[27] Utuş, D. (2008). The Effect of Black Carrot (Daucus carota) Size Usage on the Quality of Shalgam Juice for the Production of Shalgam Juice, M.Sc. Thesis. Çukurova University, Institute of Science Department of Biotechnology, Adana, Turkey
[28] Yaldırak, G. (2011). Effects of Different Fermentation Temperature on the Formation of Biogenic Amines in Shalgam Produced by Natural Fermentation. M.Sc. Thesis. Sakarya University, Institute of Science, Sakarya, Turkey.
[29] Yener, D. (1997). A Research on the Physical, Chemical, Sensory and Microbiological Properties of Turnip Juice Samples taken from Different Sales Points in the City Center of Mersin. M.Sc. Thesis. Sakarya University, Institute of Science, Tekirdağ.
[30] Anonymous, (2016). TSE (Turkish standardization Institute), TS11149 standard of shalgam beverage, TSE, Ankara, Turkey.
[31] Güneş, G. (2008). A Study on the Determination of the Most Suitable Quantity of Black Carrot (Daucus carota) for the Production of Shalgam (Salgam). M.Sc. Thesis. Cukurova University, Institute of Natural and Applied Sciences, Adana, Turkey.
[32] Miişoğlu, D. (2004). Effect of Enzyme Application on the Yield and Quality during Shalgam Beverage Production. M.Sc. Thesis. Harran University, Institute of Science, Şanlıurfa, Turkey.
[33] Nesanir, M. (2004). Possibilities of the Clarification of Shalgam Beverage. M.Sc. Thesis. Harran University, Institute of Science, Şanlıurfa, Turkey.
[34] Tsai, P.J., Huang, H.P., Huang, T.C. (2004). Relationship between anthocyanin patterns and antioxidant capacity in mulberry wine during storage. Journal of Food Quality, 27(6), 497-505.
[35] Mazza, G., Fukumoto, L., Delaquis, P., Girard, B., Ewert, B. (1999). Anthocyanins, phenolics, and color of Cabernet Franc, Merlot, and Pinot noir wines from British Columbia. Journal of Agricultural and Food Chemistry, 47(10), 4009-4017.
[36] Mori, K., Goto-Yamamoto, N., Kitayama, M., Hashizume, K. (2007). Loss of anthocyanins in red-wine grape under high temperature. Journal of Experimental Botany, 58(8), 1935-1945.
[37] Rogez, H., Akwie, S.N., Moura, F.G., Larondelle, Y. (2012). Kinetic modelling of anthocyanin degradation and microorganism growth during postharvest storage of açai fruits (Euterpe oleracea). Journal of Food Science, 77(12), C1300-C1306.
[38] Çankaya, A. (2018). The Effects of the Different Fermentation Temperature and Method of Production on the Anti̇oxidant Activity, Anthocyanin and Phenolic Compounds of Shalgam Juice. M.Sc. Thesis. Niğde Ömer Halisdemir University, Graduate School of Natural and Applied Sciences, Niğde, Turkey.
[39] Başer, G.M. (2013). Biological and Chemical Characterization of Şalgam Juice. M.Sc. Thesis. Yeditepe University, İstanbul, Turkey.
[40] Çelik, H., Fenercioglu, H., Arioglu, H. (2004). The Suitability of Various Potato Cultivars Grown in the Çukurova Region for Chip Production. M.Sc. Thesis. Cukurova University, Institute of Natural and Applied Sciences, Adana, Turkey.
[41] Turker, N., Aksay, S., Istanbullu, O., Artuvan, E. (2007). A study on the relation between anthocyanin content and product quality: shalgam as a model beverage. Journal of Food Quality, 30(6), 953-969.
[42] Aydar, A. (2003). The Effects of Lactobacillus plantarum in the Şalgam Juices Structure. M.Sc. Thesis. Trakya University, Institute of Science, Tekirdağ, Turkey.
[43] Çakır, P. (2011). A Research on the Composition of Shalgam Beverages Produced in Turkey and Their Conformity to Food Legislation. M.Sc. Thesis. Namık Kemal University, Graduate School of Natural and Applied Sciences, Tekirdağ, Turkey.
[44] Tanguler, H., Saris, P.E., Erten, H. (2015). Microbial, chemical and sensory properties of shalgams made using different production methods. Journal of the Science of Food and Agriculture, 95(5), 1008-1015.
[45] Öztürk, O. (2009). A Research on the Composition of Shalgam Beverages obtained from Adana Area. M.Sc. Thesis, Çukurova University, Institute of Natural and Applied Sciences, Adana, Turkey.

There are 45 citations in total.

Details

Primary Language	English
Subjects	Food Engineering
Journal Section	Research Papers
Authors	Hasan Tangüler This is me 0000-0001-6425-9896 Selin Özge Dinç 0000-0003-1597-1929 Gülbahar Ekenel This is me 0000-0002-2790-2149 Dilay Asena Aytekin This is me 0000-0002-5526-0278 Cansu Şimşek This is me 0000-0002-9948-189X Hatice Ataklı This is me 0000-0001-8659-0993
Publication Date	April 3, 2022
Submission Date	November 11, 2021
Published in Issue	Year 2022 Volume: 20 Issue: 1

Cite

APA	Tangüler, H., Dinç, S. Ö., Ekenel, G., Aytekin, D. A., et al. (2022). Effect of Production Method and Temperature on Quality Characteristics of Shalgam Beverages during Storage. Akademik Gıda, 20(1), 20-29. https://doi.org/10.24323/akademik-gida.1097814
AMA	Tangüler H, Dinç SÖ, Ekenel G, Aytekin DA, Şimşek C, Ataklı H. Effect of Production Method and Temperature on Quality Characteristics of Shalgam Beverages during Storage. Akademik Gıda. April 2022;20(1):20-29. doi:10.24323/akademik-gida.1097814
Chicago	Tangüler, Hasan, Selin Özge Dinç, Gülbahar Ekenel, Dilay Asena Aytekin, Cansu Şimşek, and Hatice Ataklı. “Effect of Production Method and Temperature on Quality Characteristics of Shalgam Beverages During Storage”. Akademik Gıda 20, no. 1 (April 2022): 20-29. https://doi.org/10.24323/akademik-gida.1097814.
EndNote	Tangüler H, Dinç SÖ, Ekenel G, Aytekin DA, Şimşek C, Ataklı H (April 1, 2022) Effect of Production Method and Temperature on Quality Characteristics of Shalgam Beverages during Storage. Akademik Gıda 20 1 20–29.
IEEE	H. Tangüler, S. Ö. Dinç, G. Ekenel, D. A. Aytekin, C. Şimşek, and H. Ataklı, “Effect of Production Method and Temperature on Quality Characteristics of Shalgam Beverages during Storage”, Akademik Gıda, vol. 20, no. 1, pp. 20–29, 2022, doi: 10.24323/akademik-gida.1097814.
ISNAD	Tangüler, Hasan et al. “Effect of Production Method and Temperature on Quality Characteristics of Shalgam Beverages During Storage”. Akademik Gıda 20/1 (April 2022), 20-29. https://doi.org/10.24323/akademik-gida.1097814.
JAMA	Tangüler H, Dinç SÖ, Ekenel G, Aytekin DA, Şimşek C, Ataklı H. Effect of Production Method and Temperature on Quality Characteristics of Shalgam Beverages during Storage. Akademik Gıda. 2022;20:20–29.
MLA	Tangüler, Hasan et al. “Effect of Production Method and Temperature on Quality Characteristics of Shalgam Beverages During Storage”. Akademik Gıda, vol. 20, no. 1, 2022, pp. 20-29, doi:10.24323/akademik-gida.1097814.
Vancouver	Tangüler H, Dinç SÖ, Ekenel G, Aytekin DA, Şimşek C, Ataklı H. Effect of Production Method and Temperature on Quality Characteristics of Shalgam Beverages during Storage. Akademik Gıda. 2022;20(1):20-9.