Results 11 to 20 of about 645 (173)

The Metagenomic Properties of Uşak Tarhana Dough

Fermentation
This study investigated the bacterial diversity of geographically indicated Uşak tarhana using metagenomics. Tarhana dough samples were collected from local producers in different regions of the Uşak province. The samples were analyzed for their chemical
Naciye Afranur Mitaf, Dudu Simsek Kirca, Omer Simsek   +2 more
doaj   +2 more sources

First aid practices about wounds and burns in rural areas: an example from western Turkey [PDF]

BMC Research Notes
Background Traditional methods are still widely accepted and used by most people worldwide. Objective This study was conducted to determine first-aid practices about wounds and burns in rural areas.
Müjgan Solak
doaj   +2 more sources

Potential Health Benefits of Ropy Exopolysaccharides Produced by Lactobacillus plantarum [PDF]

Molecules, 2020
The ability of Lactobacillus plantarum to produce exopolysaccharides (EPS) of various structures and properties is effective in showing both starter and probiotic culture qualification.
Tülin Yılmaz, Ömer Şimşek
doaj   +2 more sources

Mass development of a filamentous and likely nitrophilous aerophytic green alga on tree bark: Apatococcus ammoniophilus sp. nov. (Chlorophyta, Trebouxiophyceae) [PDF]

Frontiers in Microbiology
IntroductionA filamentous green alga forming significant biomass on twigs and needles was observed to have increased invasively in Denmark in recent decades.
Ulrik Søchting, Thomas Friedl, Øjvind Moestrup, Felix Grewe, Yukun Sun, Yağmur Tarhana Çakır, Markus Ganzera, Karin Glaser, Svenja Heesch, Fabian Hammerle, Daniel Nimptsch, Birgit Olberg, Ulf Karsten, Ulf Karsten   +13 more
doaj   +2 more sources

Influence of Tarhana Herb (Echinophora sibthorpiana) on Fermentation of Tarhana, Turkish Traditional Fermented Food

Food Technology and Biotechnology, 2005
Tarhana herb (Echinophora sibthorpiana) (TH) is used as a spice in tarhana. It has a pleasant flavour and stimulates some microorganisms. In this study, the fermentation activity of tarhana was investigated by monitoring the lactic acid bacteria (LAB ...
Nurcan Deghirmencioghlu, Duygu Göçmen, Ayhan Daghdelen, Fatih Daghdelen   +3 more
doaj   +5 more sources

From Traditional to Exceptional: Impact of the Use of Dried Chicken Meat Powder on Sensory and Nutritional Quality of Tarhana

Fermentation
Tarhana is a popular Turkish fermented food, made of a mixture of cereal and yoghurt, generally consumed as soup. Both lactic acid bacteria and yeasts are responsible for the fermentation.
Ramazan Ulku Cetin, Zeynep Kilci, Kivilcim Ates, Dogan Kaya, Arzu Akpinar-Bayizit   +4 more
doaj   +2 more sources

Effect of tarhana soup on serum lipid profile in BALB/c male mice fed a high-fat-diet

Adıyaman Üniversitesi Sağlık Bilimleri Dergisi
Aim: With industrialization, there has been an increase in chronic diseases due to continuous change of nutrition. Tarhana is a traditional grain-based product fermented by lactic acid bacteria in Turkish cuisine.
Efsane Yavuz, Mustafa Örkmez, Mehmet Akif Bozdayı, Seren Orhan, Davut Sinan Kaplan, Ayhan Balkan   +5 more
doaj   +2 more sources

Probiotic Foods Are Effective on Weight Loss, Biochemical Parameters, and Intestinal Microbiota in Wistar Albino Rats with Obese Microbiota. [PDF]

Int J Clin Pract, 2022
The positive effects of various probiotic foods on weight control, intestinal microbiota, and biochemical markers have been proven by various studies. However, there is no study on such effects of tarhana and kefir + tarhana consumption, a type of Turkish food rich in Lactobacillus spp., Pediococcus pentosaceus, Pediococcus acidilactici, and ...
Tarakci NG, Erdem NZ, Dumen E.
europepmc   +2 more sources

Comparison of Physical and Chemical Analyzes, Antioxidant Activity, Anthocyanin Amounts of Tarhana with Black Carrot Extract and Classical Tarhana

Turkish Journal of Food and Agriculture Sciences
Tarhana, which is very rich in nutritional value, has been the crown of our tables for centuries and is one of our common values wherever we live. It is obtained with black carrot extract to give this special food an even richer form.
Zuhal Şahin, Fatih Sönmez
semanticscholar   +3 more sources

Physicochemical, sensory and functional properties of vegan tarhana enriched with black mulberry, carrot and flaxseed

Discover Food
Tarhana is a traditional fermented cereal-based product widely consumed in Türkiye. With the increasing consumer demand for plant-based and functional foods, the reformulation of conventional products using health-promoting ingredients has gained ...
Tuğba Gül Dikme, Sinem Güneş
doaj   +2 more sources