Nevşehir Bilim ve Teknoloji Dergisi, 2016 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 ...
YILDIRIM, Çağla, GÜZELER, Nuray
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Lactic fermentation as a strategy to improve the nutritional and functional values of pseudocereals [PDF]
, 2019 One of the greatest challenges is to reduce malnutrition worldwide while promoting sustainable agricultural and food systems. This is a daunting task due to the constant growth of the population and the increasing demands by consumers for functional ...
Gerez, Carla Luciana +2 more
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NAJFNR, 2021 Background: Traditional fermented foods (TFF), which display positive effects on health, constitute a part of the traditions of a region and have continuity over many years.
Şule Aktaç +2 more
doaj +1 more source
Development of Biscuit Formulation Enriched With Tomato Paste Waste Using Integrated AHP-TOPSIS Method. [PDF]
Food Sci NutrIn the “State of Food and Agriculture 2019” report of FAO, it was stated that reducing food waste will contribute to food security and sustainability goals globally. In this study, the aim was to utilize tomato paste production waste in biscuits from the perspective of sustainability.
Ozgoren Capraz E +3 more
europepmc +2 more sources
Radical scavenging and antimicrobial activity of essential oil and extracts of Echinophora sibthorpiana Guss. from Macedonia [PDF]
, 2014 This study was undertaken to determine the antioxidant and antimicrobial effect of essential oil and extracts of Echinophora sibthorpiana Guss. (fam. Apiaceae) collected in Macedonia. The chemical composition of E. sibthorpiana essential oil was
Džamić Ana +6 more
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Amino Acids Based Total Protein Versus Crude Protein in Mixed Fermented Food: Case Study of Tarhana
Journal of Food Composition and AnalysisSuleyman Anil Varol (Süleyman Anıl Varol) +1 more
semanticscholar +2 more sources
Application of Co-bioprocessing Techniques (Enzymatic Hydrolysis and Fermantation) for Improving the Nutritional Value of Wheat Bran as Food Functional Ingrediens [PDF]
, 2019 Last time the food industry pays the great attention to questions, connected with changing existing technologies for raising the efficacy of the raw materials complex processing and increasing the output of high-quality products and food ingredients with
Buzhylov, M. (Mykola) +2 more
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FARKLI TARHANA TÜRLERİNİN SAĞLIK YÖNÜNDEN DEĞERLENDİRİLMESİNE YÖNELİK BİR ÇALIŞMA
Sağlık Akademisi Kastamonu, 2020 Sağlıklı bir yaşamın sürdürülebilirliği için yeterli ve dengeli beslenmeye ihtiyaç duyulmaktadır.Her toplumun kendine özgü bir beslenme alışkanlığı ve kültürü vardır.
Efe Kaan Ulu +2 more
doaj +1 more source
Starch gelatinization under shearless and shear conditions [PDF]
, 2006 This article reviews the development of studying starch gelatinization under shear and shearless conditions, in particular the technologies used to detect the degree of gelatinization.
Chen, Ling +6 more
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Brewer's spent grain : a valuable feedstock for industrial applications [PDF]
, 2014 Brewer's spent grain (BSG) is the most abundant by-product generated from the beer-brewing process, representing approximately 85% of the total by-products obtained.
Mussatto, Solange I.
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