Results 21 to 30 of about 2,313 (257)

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

Microbiological and chemical properties of Tarhana during fermentation and storage as wet—sensorial properties of Tarhana soup

LWT - Food Science and Technology, 2005
Abstract Chemical, microbiological and sensorial properties of wet and dry Tarhana were compared during storage period (6 months). In addition, change in some chemical and microbiological properties of Tarhana dough in fermentation stage of production was investigated. Average chemical composition of the fresh wet Tarhana, at the end of fermentation,
Mustafa Erbas, Muharrem Certel, Mustafa Kemal Uslu   +2 more
exaly   +2 more sources

Comparison of physical, chemical and sensory analyzes of tarhana containing 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. Black carrot extract was used to increase the anthocyanin content of the tarhana.
Zuhal Sahin, Fatih Sönmez
openaire   +3 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

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

Tarhana Soup in Turkey: Preparation and Service [PDF]

Modern Concepts & Developments in Agronomy, 2021
Hasan Özçelik
openaire   +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

BACTERIAL MICROBIOTA AND CHEMICAL PROPERTIES OF TURKISH TARHANA

Journal of Microbiology, Biotechnology and Food Sciences, 2022
Tarhana is one of the traditional Turkish fermented food and it is served as a soup. In this study, bacterial microbiota and chemical properties (acidity, salt, and moisture content) of tarhana samples (n=96) were examined.
Esra Ersoy Omeroglu, Özge Can, Şevval Nur Temiz, Rabia Al, Osman Altunbas, A. Soyuçok, Mediha Nur Zafer Yurt, V. Ozalp, M. Sudağıdan   +8 more
semanticscholar   +3 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