Results 191 to 200 of about 2,313 (257)

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

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

D 5.4.2.1. Report on near-market consumer testing of new improved products in Europe for Group 1. Project AFTER “African Food Tradition rEvisited by Research” [PDF]

, 2015
Ahmed, Zahra S., Akissoé, Noël H., Amoa-Awua, Wisdom, Awad, Sameh, Bechoff, Aurélie, Fliedel, Geneviève, Forestier, N., Grabulos, Joël, Hassan-Wassef, H., Lahon, Marie-Christine, Maraval, Isabelle, Mestres, Christian, Monteiro, Maria Joao, Monteiro, Maria Joao, Oduro-Yeboah, Charlotte, Pintado, Ana I.E., Pintado, Maria Manuela E., Sacca, Carole, Tomlins, Keith I.   +18 more
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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

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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
exaly   +3 more sources

Effects of Backslopping on Yeast Diversity and the Volatile Profile of Tarhana

Yeast
ABSTRACT The primary challenge in tarhana production is the occurrence of spontaneous fermentation, which leads to non‐standardized products. Thus, we investigated the effects of backslopping, a traditional method for inoculating fermented foods, on the yeast and volatile aroma compound diversity of tarhana dough.
Burcu Ozel, Bilal Agirman, Omer Simsek, Huseyin Erten   +3 more
openaire   +3 more sources

The effect of fermentation and storage on free amino acids of tarhana

International Journal of Food Sciences and Nutrition, 2005
A study on the evaluation of free amino acids (FAAs) in tarhana during fermentation and storage was performed. The FAAs in tarhana were determined by RP-HPLC with a fluorescence detector following extraction from the sample and derivatization with dansyl chloride.
Mustafa Erbas
exaly   +4 more sources

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

A gluten-free food: tarhana with chestnut

Acta Horticulturae, 2018
Tarhana is a traditional fermented Turkish food. It’s produced by mixing yoghurt, wheat flour, yeast, salt, and some raw and cooked vegetables such as onions, tomatoes, green and red peppers and spices such as mint, paprika, basil, dill followed by lactic and alcoholic fermentation. The fermentation may occur in a period from one to seven days. In this
Koca I., Yilmaz V.A., Tekguler B.
openaire   +2 more sources