Drying of Tarhana dough by Refractance Window™ technology under vacuum/atmospheric conditions: Characterization of physical and quality parameters. [PDF]
Food Sci Nutr, 2023 This study aimed to produce dried tarhana using a refractance window drying (RWD) system. The drying process was also carried out under vacuum; the current study is the first in the literature. Using different heating mediums, the maximum temperature can
Bardakçi MS, Karacabey E.
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Monitoring of Ochratoxin A Occurrence and Dietary Intake in Tarhana, a Fermented Cereal-Based Product [PDF]
FoodsThe aim of this study was to determine the mold and ochratoxin A (OTA) contamination of tarhana, a traditional product widely consumed in Turkish cuisine. For this purpose, a total of 350 tarhana samples (homemade and industrially produced) were randomly
Esra Akkaya +7 more
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The effect of using sour cherry (Prunus cerasus L.) puree in tarhana formulations on nutritional value and functional properties of tarhana. [PDF]
Food Sci NutrThe aim of this study was to investigate the effects of using sour cherry puree in tarhana formulations on the nutritional value and quality criteria of tarhana.
Göncü A.
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Determining Some Quality Characteristics of Vegan Tarhana Added with Red Beet (Beta Vulgaris Var. Cruenta) Powder [PDF]
Brazilian Archives of Biology and Technology, 2023 The present study aims to increase the number of tarhana versions, which have traditionally had a place in our culture, in order to increase the range of vegan products.
Sena Soğuksulu, Duygu Balpetek Külcü
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Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation [PDF]
Foods, 2022 Meat represents an important protein source, even in developing countries, but its production is scarcely sustainable, and its excessive consumption poses health issues.
Mariagrazia Molfetta +7 more
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Turkish Journal of Agriculture: Food Science and Technology, 2023 Tarhana çorbası, yüksek besin değeri ile Türkiye’de tüketimi yaygın geleneksel bir gıdadır. Tarhana genellikle buğday unu, yoğurt ve domates, yeşil biber, soğan gibi sebzeler kullanılarak hazırlanır; ısıl işlem, fermantasyon ve kurutma başlıca ...
Mehmet Sezgin Işık +4 more
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Wheat Flour Alternatives Used in Tarhana Production
Turkish Journal of Agriculture: Food Science and Technology, 2021 The aim of this study was to investigate the possibilities of using various flour substitutes instead of wheat flour in the production of tarhana, which is a fermented food. In the studies examined for this purpose, various legume and cereal flours (oats,
Ceyda Dadalı, Yeşim Elmacı
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Characterization of Pediococcus acidilactici PFC69 and Lactococcus lactis PFC77 Bacteriocins and Their Antimicrobial Activities in Tarhana Fermentation [PDF]
Microorganisms, 2020 Tarhana is a traditional cereal product fermented by lactic acid bacteria (LAB) and yeast strains that has gained special interest recently as an infant nutrition.
Halil İbrahim Kaya, Ömer Şimşek
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A Comprehensive Review on Beyşehir Tarhana, A Turkish Traditional Food
International Journal of Gastronomy Research, 2022 Tarhana, hold an important place in Turkish culture, and has a gastronomic value that stands out in different geographies, especially in Turkey, with its diversity.
Mehmet Baslar +2 more
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The Effect of Irradiation on the Quality Properties of Tarhana [PDF]
Applied Sciences, 2020 Tarhana is a traditional food produced by the fermentation, drying and grinding of dough prepared with wheat flour, yoghurt, various vegetables and spices.
Nermin Taşoğulları, Ömer Şimşek
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