Results 91 to 100 of about 645 (173)

Targeted Profiling of Tryptophan- and Tyrosine-Derived Metabolites in Traditionally Fermented Foods. [PDF]

Plant Foods Hum Nutr
Ede-Çi̇ntesun E, Yaman M.
europepmc   +1 more source

Bridging Tradition and Innovation: A Systematic Review and Bibliometric Analysis of Turkish Fermented Foods. [PDF]

Foods
Kahraman Ilıkkan Ö, Bağdat EŞ, Yılmaz R, Çetin B, Çon AH, Erten H, Göksungur MY, Şimşek Ö.   +7 more
europepmc   +1 more source

Egg allergy in children: Patterns of consumption of homemade fermented milk products by mothers during pregnancy. [PDF]

Allergy Asthma Proc
Karatas P, Gulec Koksal Z, Uysal P.
europepmc   +1 more source

Kumkuat unu ilavesi ile fonksiyonel tarhana geliştirilmesi

, 2022
In this study, tarhana was produced in 4 different formulations (T1, T2, T3 andT4) containing kumquat flour without additives, 0% (control sample) and kumquatflour at 10%, 20% and 30% replacement rates. It was aimed to compare the physical,chemical and sensory properties of the control (T1) sample with the kumquat addedtarhana samples.It was determined
openaire   +1 more source

Failure mode and effect analysis for tarhana processing

, 2020
183
openaire   +1 more source

The role of fermented foods in maternal health during pregnancy and infant health during the first 1,000 days of life. [PDF]

Front Nutr
Pandiyan A, Gurung M, Mulakala BK, Ponniah SK, Yeruva L.   +4 more
europepmc   +1 more source

Structural and technological characterization of ropy exopolysaccharides produced by Lactobacillus plantarum strains isolated from Tarhana. [PDF]

Food Sci Biotechnol, 2020
Zehir Şentürk D, Dertli E, Erten H, Şimşek Ö.   +3 more
europepmc   +1 more source

Contamination Sources in Tarhana for Food Safety

, 2018
The origin of tarhana word is from Central Asia and Persian. Tarhana is a very important indigenous food produced by lactic acid fermentation of a mixture, which is prepared from flours or wheat, yoghurt, red or green pepper, salt, onion, tomato and different kinds of spices.
Göncü, Büşra, Akın, Serdar Musa, Çelikel, Aslı, Akın, Mutlu Buket   +3 more
openaire   +1 more source

Fermented foods and probiotic consumption frequency as protective indicators for peri-implant diseases - a cross-sectional study. [PDF]

BMC Oral Health
Sahin T.
europepmc   +1 more source

A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables. [PDF]

Microorganisms, 2020
Ashaolu TJ, Reale A.
europepmc   +1 more source