Results 51 to 60 of about 645 (173)
Journal of Food Quality, Volume 2017, Issue 1, 2017., 2017 This research paper aims at optimizing three parameters involved in solid state fermentation (SSF) using Lactobacillus rhamnosus GG (LGG) to improve a traditional cereal food “Bsissa” in order to elaborate a new probiotic fermented breakfast cereal. A Box‐Behnken experimental design was used and the optimal fermentation conditions were liquid to solid ...
Asma Gharbi Yahyaoui +5 more
wiley +1 more source
The effects of hazelnut pulp adding on sensorial properties of tarhana
Turkish Journal of Food and Agriculture Sciences, 2023 In this study, hazelnut pulp added to tarhana to increase its nutritional properties and create a new product. For this purpose, cold-pressed partially defatted hazelnut pulp obtained and added to the tarhana formulation at certain rates of 0%, 5%, 10 ...
Z. Tarakçı, Merve Nur Oğurlu
semanticscholar +1 more source
Journal of Food Science, Volume 89, Issue 10, Page 6745-6758, October 2024.Abstract In recent years, red‐fleshed apple has attracted a lot of attention due to its pleasant appearance, taste, and being a valuable source of anthocyanins. Generally, different types of this apple are known as ornamental apple plants that are rarely found in various regions around the world like New Zealand, Kazakhstan, Kyrgyzstan, Australia ...
Nilgün Özdemir +3 more
wiley +1 more source
Journal of Food Quality, Volume 2017, Issue 1, 2017., 2017 Carob flour enriched functional spread was developed and textural, sensory, colour, and some nutritional properties of the product were investigated. Spread samples were prepared with major ingredients for optimisation and minor ingredients for improving texture and aroma.
Sema Aydın +2 more
wiley +1 more source
Sağlık Akademisi Kastamonu, 2018 Bu çalışmada Kastamonu merkez köylerinde yetiştirilerek Tarhana yapımında kullanılması için yöre pazarlarında satılan kurutulmuş tohumlu darak dalı (Dereotu=Anethum graveolens L.) ve tohumlu fesleğen (Ocimum basilicum) dallarının toplam fenolik bileşik ...
Nesrin İçli
doaj +1 more source
International Journal of Agriculture, Environment and Food Sciences, 2023 This study was carried out to evaluate the variations in some quality traits of Tokat red pepper tarhana samples according to the cultivars and drying techniques.
Sevil GENÇER ÖZYILMAZ +2 more
semanticscholar +1 more source
A Preliminary Study on the Use of Protein Isolate Produced From Trout in Tarhana Soup
Aquatic Food Studies, 2023 The aim of this study is to use protein isolate that produced from fillet trout by pH shifting (acid) processes, in tarhana soup as protein enrichment.
Büket Buşra Dağtekin +1 more
semanticscholar +1 more source
Tarhana Hamurundan Üretilen Ekmeklerin DuyusalÖzelliklerinin Değerlendirilmesi
, 2022 In this study, it was aimed to determine the sensory properties of bread produced from wet tarhanadough. In order to determine the suitability of the breads produced from the wet form of tarhanafor consumption, four different breads were produced by determining different yeast rates (0%,2.50%, 5% and 7.25%).
GOGUS, Nihan, GÜN, Aleyna
openaire +2 more sources
The social reproduction of natural resource extraction and gendered labour regimes in rural Turkey
Journal of Agrarian Change, Volume 24, Issue 3, July 2024.Abstract In recent decades, rural livelihood has been restructured dramatically in the Global South as a result of neoliberal transformations such as the removal of state subsidies for small‐scale farmers, privatization of agricultural state economic enterprises, rising control of global agribusiness firms on agricultural production, expropriation of ...
Coşku Çelik
wiley +1 more source
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 +8 more
semanticscholar +1 more source