Fermented cereal soup with artichoke (Cynara scolymus L.) bracts: volatile profile, functional, powder and sensory properties.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12426
Abstract: BACKGROUND Artichoke (Cynara scolymus L.) bracts were agricultural wastes formed during artichoke processing. Artichoke bracts were used in fermented cereal soup tarhana to replace 10, 20, and 30% of wheat flour and functional, powder, sensory… read more here.
Keywords: artichoke bracts; cynara scolymus; artichoke cynara; tarhana ... See more keywords
Effects of Backslopping on Yeast Diversity and the Volatile Profile of Tarhana
Sign Up to like & getrecommendations! Published in 2025 at "Yeast"
DOI: 10.1002/yea.70003
Abstract: The primary challenge in tarhana production is the occurrence of spontaneous fermentation, which leads to non‐standardized products. Thus, we investigated the effects of backslopping, a traditional method for inoculating fermented foods, on the yeast and… read more here.
Keywords: tarhana; effects backslopping; profile tarhana; diversity ... See more keywords
The effect of lactic acid bacteria and yeast usage on aroma development during tarhana fermentation
Sign Up to like & getrecommendations! Published in 2018 at "Food Bioscience"
DOI: 10.1016/j.fbio.2018.09.004
Abstract: Abstract The aim of this study was to select starter cultures by showing correlation between the volatiles and the starter cultures used during fermentation with the goal of producing a standard and desirable tarhana. This… read more here.
Keywords: starter cultures; aroma development; tarhana; fermentation ... See more keywords
Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten-free Tarhana soup prepared with different concentrations of quinoa flour.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of texture studies"
DOI: 10.1111/jtxs.12214
Abstract: Celiac disease is among the most important health problems and the most important feature of this disease is its being the only lifelong food allergy. To overcome this problem, some gluten-free and starch based food… read more here.
Keywords: gluten free; quinoa flour; deformation; three interval ... See more keywords
The Effect of Irradiation on the Quality Properties of Tarhana
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DOI: 10.3390/app10144749
Abstract: Tarhana is a traditional food produced by the fermentation, drying and grinding of dough prepared with wheat flour, yoghurt, various vegetables and spices. Microbiological risks and pest formation are the major problems encountered during the… read more here.
Keywords: pest formation; irradiation; tarhana; effect irradiation ... See more keywords
Monitoring of Ochratoxin A Occurrence and Dietary Intake in Tarhana, a Fermented Cereal-Based Product
Sign Up to like & getrecommendations! Published in 2025 at "Foods"
DOI: 10.3390/foods14030443
Abstract: The aim of this study was to determine the mold and ochratoxin A (OTA) contamination of tarhana, a traditional product widely consumed in Turkish cuisine. For this purpose, a total of 350 tarhana samples (homemade… read more here.
Keywords: tarhana; product; intake; tarhana samples ... See more keywords