Zobrazeno 1 - 10
of 443
pro vyhledávání: '"tarhana"'
Publikováno v:
Fermentation, Vol 10, Iss 10, p 501 (2024)
Tarhana is a popular Turkish fermented food, made of a mixture of cereal and yoghurt, generally consumed as soup. Both lactic acid bacteria and yeasts are responsible for the fermentation. The selection and proportions of ingredients integrated along
Externí odkaz:
https://doaj.org/article/e792a00ea5f448498443ba334bebac19
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 11, Iss 3, Pp 460-469 (2023)
Tarhana çorbası, yüksek besin değeri ile Türkiye’de tüketimi yaygın geleneksel bir gıdadır. Tarhana genellikle buğday unu, yoğurt ve domates, yeşil biber, soğan gibi sebzeler kullanılarak hazırlanır; ısıl işlem, fermantasyon ve k
Externí odkaz:
https://doaj.org/article/116b849a8f324647826838a32b5e9aaa
Autor:
Sena Soğuksulu, Duygu Balpetek Külcü
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 66 (2023)
Abstract The present study aims to increase the number of tarhana versions, which have traditionally had a place in our culture, in order to increase the range of vegan products. In the present study, it was aimed to diversify the versions of tarhana
Externí odkaz:
https://doaj.org/article/8ba49899ae61428aafe4ca26115db416
Akademický článek
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Publikováno v:
مجله پژوهشهای علوم و صنایع غذایی ایران, Vol 18, Iss 3, Pp 69-84 (2022)
The objective of this study was to improve the survival of lactic acid bacteria (LAB) in Tarhana soup as a non-dairy matrix. Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophiles were encapsulated in electrospun nanofiber mats fa
Externí odkaz:
https://doaj.org/article/338030463d7940efa3a032beb0aacd05
Autor:
Şüheda Atar, Bahri Özsisli
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 10, Iss 7, Pp 1293-1299 (2022)
In this study, poppy seed, which is rich in vegetable oil and protein, was added to the traditional Beyşehir tarhana instead of wheat batter. It was aimed to develop a new product and to open a new field for the use poppy seeds. The physical, chemic
Externí odkaz:
https://doaj.org/article/f3a890eaef9c43d684d3ca9483e9fbdc
Autor:
Nesrin İçli, Fevziye Işıl Kesbiç
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 12, Pp 2333-2338 (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. The total yeast and molds, total mesophilic aerobic bacteria, Escherichia Coli and enterococci
Externí odkaz:
https://doaj.org/article/be37872966e14327af17edf8cd55c224
Autor:
Ceyda Dadalı, Yeşim Elmacı
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 9, Pp 1631-1637 (2021)
The aim of this study was to investigate the possibilities of using various flour substitutes instead of wheat flour in the production of tarhana, which is a fermented food. In the studies examined for this purpose, various legume and cereal flours (
Externí odkaz:
https://doaj.org/article/7f28846b32ae422facdd68be55826e59
Akademický článek
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Publikováno v:
Nutrition & Food Science, 2020, Vol. 51, Issue 1, pp. 137-150.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/NFS-03-2020-0082