Results 121 to 130 of about 645 (173)

Lactic acid bacteria: beyond fermentation to bio-protection against fungal spoilage and mycotoxins in food systems. [PDF]

Front Microbiol
Rahman MS, Soltani S, LaPointe G, Karboune S, Fliss I.   +4 more
europepmc   +1 more source

Development and Evaluation of a Functional Food Consumption Index (FunFoCI) in Adults. [PDF]

Nutrients
Arman G, Akyol A.
europepmc   +1 more source

Tomato pomace as a source of valuable functional ingredients for improving physicochemical and sensory properties and extending the shelf life of foods: A review. [PDF]

Heliyon
Chabi IB, Zannou O, Dedehou ESCA, Ayegnon BP, Oscar Odouaro OB, Maqsood S, Galanakis CM, Pierre Polycarpe Kayodé A.   +7 more
europepmc   +1 more source

Screening of Antimicrobial, Antibiofilm, and Cytotoxic Activities of Some Medicinal Plants from Balıkesir Province, Türkiye: Potential Effects of Allium paniculatum Flower. [PDF]

Turk J Pharm Sci
Oyardı Ö, Hacıoğlu M, Özdemir E, Erbay MŞ, Kültür Ş, Bozkurt Güzel Ç.   +5 more
europepmc   +1 more source

Bacterial Degradation of Antinutrients in Foods: The Genomic Insight. [PDF]

Foods
Arsov A, Tsigoriyna L, Batovska D, Armenova N, Mu W, Zhang W, Petrov K, Petrova P.   +7 more
europepmc   +1 more source

Some of the next articles are maybe not open access.

Related searches:

Aflatoxin M1 in Tarhana chips

Food Additives & Contaminants: Part B, 2014
Tarhana chips are a popular traditional fermented food consumed widely in the Kahramanmaraş region of Turkey. Tarhana chips are different from many other types of fermented food in that they are produced in the form of tortilla chips. Cereal and yoghurt are the main ingredients in Tarhana chips.
Mustafa, Özçam, Ersel, Obuz, Halil, Tosun   +2 more
openaire   +2 more sources

Tarhana Microbiota–Metabolome Relationships: An Integrative Analysis of Multi-Omics Data

Food biotechnology, 2023
Tarhana is a fermented cereal product in which other ingredients vary depending on the traditional regional formulation. We aimed to evaluate associated relationships between metabolites and microbiota of five different Tarhana recipes belonging to ...
Özlem Işık Doğan, R. Yılmaz
semanticscholar   +1 more source

A Traditional Turkish Fermented Cereal Food: Tarhana

Food Reviews International, 2007
Tarhana has a long history. According to historical records, it was first produced by Turkish people in Middle Asia and afterwards it spread out to different parts of the world. It is a fermented cereal-based food and can be simply defined as a mixture of yoghurt, cereal flours, yeast, different vegetables, herbs, and spices.
Kumral, AYŞEGÜL, Gocmen, D., Ozdemir, S.   +2 more
openaire   +2 more sources

Evaluation of the variations in the physicochemical and microbiological properties of tarhana enriched with a black carrot during the production process

Sigma Journal of Engineering and Natural Sciences
Anthocyanins are natural pigments in various fruits and vegetables, including black carrots. These pigments give the black carrot its dark purple color and have gained attention in the food industry due to their potential health benefits and functional ...
Burcu Mine Kıymaz
semanticscholar   +1 more source