Association between the anthropometric measurements and dietary habits on telomere shortening in healthy older adults: A-cross-sectional study. [PDF]
Geriatr Gerontol Int, 2023 Association between the anthropometric measurements and dietary habits on telomere shortening in healthy older adults: A‐cross‐sectional study Aim This study aimed to evaluate the effect of anthropometric measurements and dietary habits on telomere length in healthy older residents in rural and urban areas. Methods This was a cross‐sectional study. The
Barcın-Güzeldere HK +4 more
europepmc +2 more sources
Effect of fermented dairy products on physicochemical and probiotic properties of tarhana in an in vitro gastrointestinal system. [PDF]
J Food Sci Technolİnce-Palamutoğlu M +4 more
europepmc +2 more sources
Assessment of Microencapsulated and Free Form Presumptive Probiotics in Fermented Black Carrot Juice (Shalgam) Production. [PDF]
J Food SciABSTRACT There is no standardized production or regulation for making fermented black carrot juice (shalgam). This study was conducted to address the lack of standardized method and commercially available starter cultures for shalgam production. The present study investigated the use of shalgam‐derived presumptive probiotics (Lacticaseibacillus ...
Sengun I +4 more
europepmc +2 more sources
Turkish Journal of Agriculture: Food Science and Technology, 2021 Tarhana is a traditional food produced by different traditional methods and the materials used in production are changing from a region to another region.
Nesrin İçli, Fevziye Işıl Kesbiç
doaj +1 more source
Development of a dehydrated fortified food base from fermented milk and parboiled wheat, and comparison of its composition and reconstitution behavior with those of commercial dried dairy-cereal blends. [PDF]
Food Sci Nutr, 2019 Experimental fermented milk‐bulgur wheat blends (FMBW) were prepared by blending fermented milk with parboiled dehulled wheat and drying the blend to 930 g/kg total solids. FMBW samples were compared with commercial samples of dried dairy‐cereal blends, namely kishk, tarhana, and super cereal plus corn–soy blend (SCpCSB)—a fortified blended food ...
Shevade AV +4 more
europepmc +2 more sources
Turkish Journal of Agriculture: Food Science and Technology, 2022 In this study, poppy seed, which is rich in vegetable oil and protein, was added to the traditional Beyşehir tarhana instead of wheat batter. It was aimed to develop a new product and to open a new field for the use poppy seeds.
Şüheda Atar, Bahri Özsisli
doaj +1 more source
Improving the survival of lactic acid bacteria in Tarhana soup as a non-dairy matrix: Improving the survival of probiotics [PDF]
مجله پژوهشهای علوم و صنایع غذایی ایران, 2022 The objective of this study was to improve the survival of lactic acid bacteria (LAB) in Tarhana soup as a non-dairy matrix. Lactobacillus delbrueckii subsp.
Maryam Azizkhani, Rafat Karbakhsh Ravari
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EFFECT OF SUBSTITUTION OF WHEAT FLOUR WITH OAT AND BARLEY MEAL ON THE FUNCTIONAL, RHEOLOGICAL AND SENSORY PROPERTIES OF TARHANA [PDF]
Arab Universities Journal of Agricultural Sciences, 2019 Addition of whole cereal grains’ meal as a source of dietary fibers for the development of tarhana as a value-added functional food was the aim of this study. The effect of substituting wheat flour 72% (WF) with different ratios of whole wheat meal (WWM),
Salma M. +3 more
doaj +1 more source
Journal of Food Process Engineering, Volume 46, Issue 12, December 2023., 2023 Apricots were dried with the use of five different dryers. Moisture ratio, moisture content, and drying rates were determined. Different machine learning algorithms were used to estimate drying characteristics. Random forest and machine learning models could potentially be used for estimation and discrimination.
Mohammad Kaveh +5 more
wiley +1 more source
A review and comparative perspective on health benefits of probiotic and fermented foods
International Journal of Food Science &Technology, Volume 58, Issue 10, Page 4948-4964, October 2023., 2023 The health benefits and functionalities of probiotic foods and fermented food. Summary Fermented foods such as yogurt, kefir and sauerkraut have been part of the human diet throughout history and have gained attention in recent years due to their immense health and nutritional benefits.
Salam A. Ibrahim +6 more
wiley +1 more source