Results 31 to 40 of about 2,313 (257)
A study on antioxidant and antimicrobial potential of kahramanmaraş tarhana
International Journal of Chemical TechnologySince ancient times, fermented foods have been produced for the purpose of long-term storage of foods and adding different flavors. Today, in addition to these properties, their use as functional products and the search for different tastes have directed
E. Eraslan
semanticscholar +3 more sources
Journal of BioScience and Biotechnology, 2019 In this study, the interactions between Saccharomyces cerevisiae PFC121 and lactic acid bacteria (LAB; Pediococcus acidilactici PFC69, Lactobacillus namurensis PFC70, Lactococcus lactis PFC77 isolated from tarhana sourdoughs) in tarhana dough during ...
Latife Betül Gül, Ahmet Hilmi Çon
doaj +1 more source
Discover FoodTarhana 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
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
Hittite Journal of Science & EngineeringThis study evaluated the impact of incorporating Rheum ribes L. (Işkın) at different levels (5–20%) on the chemical, functional, structural, and sensory properties of tarhana. The incorporation of Rheum ribes L.
Tuğba Gül Dikme
semanticscholar +3 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
Individualized Nutritional Counseling Closes Growth and Nutrition Gaps in Infants With Food Protein-Induced Allergic Proctocolitis: 6-Month Follow-Up Study. [PDF]
Food Sci NutrInfants with FPIAP on a cow's milk protein elimination diet often experience growth delays and inadequate intake of protein, calcium, and vitamin B2, which can affect development without nutritional support. Individualized nutritional counseling improves growth and nutrient intake in breastfed FPIAP infants, closing growth differences with healthy ...
Çelik MN, Köksal E.
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
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