Results 41 to 50 of about 645 (173)
, 2021 Tarhana; genellikle Anadolu, Orta Doğu ve Balkanlar’da tüketilen ve Türk toplumunun beslenmesinde önemli bir yere sahip olan geleneksel fermente bir üründür. Ülkemizin birçok bölgesinde farklı üretim tekniklerine sahip olan tarhana genel olarak; yoğurt, buğday ürünü (dövme, un, irmik), ekmek mayası (Saccharomyces cerevisiae), çeşitli sebze ve ...
Yıldırım, Çağla, Güzeler, Nuray
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Comparison of Novel and Conventional Techniques for Tarhana Production
Akademik Gıda, 2023 The new method of direct fermentation was applied to tarhana production. Chemical and sensory differences in tarhana samples between conventional and direct fermentation techniques were determined.
Kübra Yarali, A. İnanç
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Food Science and Technology, 2023 In this study, tarhana doughs were dried with convective air drying at 30, 40 and 50 oC temperatures and 0.5, 1.25 and 2 m/s air velocities, and with traditional drying (sun-drying method).
Bedriye Davulcu Tümer +2 more
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Determination of Mould and Aflatoxin Contamination in Tarhana, a Turkish Fermented Food
The Scientific World Journal, 2012 Tarhana is a popular traditional Turkish cereal-based fermented food product mainly produced at home or at home-scale level. Some certain mould species can grow even at low moisture and pH values and produce aflatoxins in food.
Hilal Colak +5 more
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Turkish Journal of Agriculture: Food Science and Technology, 2020 In this study, effects of medium components and inoculum size on the protease production by Bacillus sp. EBTA6 that was isolated from a home-made Tarhana sample were investigated. The cell-free supernatant of bacterium cultured on a shaking incubator for
Fikriye Alev Akçay, Ayşe Avcı
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The effects of ultrasound assisted germinated mung bean flour on tarhana quality
Harran Tarım ve Gıda Bilimleri Dergisi, 2023 Bu çalışmada, çimlendirilmemiş (ham) ve ultrason destekli çimlendirilmiş maş fasulyesi ununun geleneksel tahıl ürünlerimizden tarhanada kullanılarak tarhananın besin değerinin arttırılması amaçlanmıştır.
Elif Kurt, H. Levent
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Journal of Food Quality, Volume 2018, Issue 1, 2018., 2018 Sodium chloride is essential in şalgam processing affecting the flavour and microbiological stability of the final product. However, reduction of sodium salt in şalgam beverage is essential due to consumers’ demand for low‐sodium foods as well as recommendation of health authorities.
Bilal Agirman +2 more
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BioMed Research International, Volume 2018, Issue 1, 2018., 2018 Lactobacillus plantarum (widespread member of the genus Lactobacillus) is one of the most studied species extensively used in food industry as probiotic microorganism and/or microbial starter. The exploitation of Lb. plantarum strains with their long history in food fermentation forms an emerging field and design of added‐value foods. Lb.
Sudhanshu S. Behera +3 more
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Investıgation of Drying Methods of Tarhana Produced in Çankırı Region by Taguchi Method
International Journal of Advanced Natural Sciences and Engineering Researches, 2023 In this study, the drying behaviour of tarhana consumed in Çankırı region was investigated with various drying methods and optimum drying conditions were determined using experimental Taguchi design method.
Rana Başataç, Z. Yalçın, F. Gülen
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International Journal of Microbiology, Volume 2025, Issue 1, 2025.Alpha‐glucosidase inhibitors are one of the therapies used for treating type 2 diabetes by inhibiting the absorption of carbohydrates in the gastrointestinal tract. In addition to antimicrobial activity, some probiotic species show α‐glucosidase inhibitor activity, making them potential alternative therapies for type 2 diabetes.
Edy Fachrial +5 more
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