Results 61 to 70 of about 2,313 (257)
Journal of Agricultural Sciences, 2004 Bu çalışmada, ekstrüzyon İle pişirme koşullarının farklı buğday unları kullanılarak üretilen tarhanaların çözünürlük (SÇİ) ve su absorbsıyon (SAİ) özelliklerine etkileri araştırılmıştır Bu amaçla üç farklı buğday unu (buğday unu.
Zeliha Yıldırım
doaj +1 more source
Health and Economic Aspects of “Soup”: an Ancient Turkish Food and Its Treatment in Classical Poetry
İstanbul Üniversitesi Edebiyat Fakültesi Türk Dili ve Edebiyatı Dergisi, 2022 The Turkish word “şur-bâ,” or soup, is derived from the Persian terms “şor” (salt) and “bâ” (water). Since ancient times, soups have possessed unique cultural identities in terms of their contents, means of preparation, taste, color, smell, and region ...
Selim Gök
doaj +1 more source
Development and evaluation of the retail cuts, yields and sensory properties of smoked grasscutter (Tryonomys swinderianus) [PDF]
, 2014 The study was carried out to develop retail cuts, evaluate the effect of the method of pelage (removal/scalding) on the yield and organoleptic quality of smoked grasscutter (Tryonomys swinderianus).
Ebabhamiegbebho, Peter Akhere +2 more
core +2 more sources
, 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
openaire +1 more source
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
semanticscholar +1 more source
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
doaj +1 more source
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
doaj +1 more source
Cocoa fermentation: Microbial identification by MALDI-TOF MS, and sensory evaluation of produced chocolate [PDF]
, 2017 Dynamic microbial over the cocoa fermentation using starter culture and the effect sensory characteristics of chocolate produced were investigated. The cocoa fermentation inoculated with Saccharomyces cerevisiae CCMA0681 and Lactobacillus fermentum UFLA ...
Cledir +6 more
core +1 more source
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
semanticscholar +1 more source
Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT Mung bean (Vigna radiata (L.) Wilczek) is emerging as a valuable ingredient in modern food systems due to its nutritional benefits, functional versatility, and alignment with plant‐based, clean‐label, and sustainable food trends. This review highlights recent technological advancements in mung bean processing, covering primary processing steps
Suresh Sakhare +4 more
wiley +1 more source