Suchergebnisse - "Tarhana"

Textural, Pasting and Thermal Properties of Traditional Maras Tarhana Produced with Cracked Wheat

Autoren: Yağmur Erim Köse Emine Okumuş Şenol Köse et al.

Quelle: Volume: 15, Issue: 2531-542
Journal of the Institute of Science and Technology
Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi

Schlagwörter: Food Engineering, Traditional Maras Tarhana, Pasting properties, TPA, Thermal stability, Gıda Mühendisliği

Dateibeschreibung: application/pdf

Zugangs-URL: https://dergipark.org.tr/tr/pub/jist/issue/91296/1578979

Geleneksel tarhana fermantasyonu mikrobiyomunun incelenmesi için kullanılabilecek omik yaklaşımlar

Autoren: Özlem Işık Doğan Remziye Yılmaz

Quelle: Volume: 0, Issue: 331-9
Gıda ve Yem Bilimi Teknolojisi Dergisi

Schlagwörter: Gıda Teknolojileri, Food Biotechnology, Gıda Biyoteknolojisi, Food Technology, Tarhana, fermantasyon, omik bilimi

Dateibeschreibung: application/pdf

Zugangs-URL: https://dergipark.org.tr/tr/pub/gidaveyem/issue/88414/1596865

Physicochemical, Functional, Sensory, and Rheological Properties of Traditional Tarhanas from the Central Anatolian Region

Autoren: Ali Cingöz Zeynep Erdoğan

Quelle: Volume: 8, Issue: 188-95
Black Sea Journal of Agriculture

Schlagwörter: Central Anatolia, Functional, Traditional, Tarhana, Food Engineering, Gıda Mühendisliği

Dateibeschreibung: application/pdf

Zugangs-URL: https://dergipark.org.tr/tr/pub/bsagriculture/issue/88938/1589653

A study on antioxidant and antimicrobial potential of Kahramanmaraş tarhana

Autoren: Emre Cem Eraslan

Quelle: Volume: 8, Issue: 2159-163
International Journal of Chemistry and Technology

Schlagwörter: Tıbbi ve Aromatik Bitkiler, Medicinal and Aromatic Plants, 0404 agricultural biotechnology, Antimicrobial, Antioxidant, Fermented foods, Functional foods, Tarhana, 04 agricultural and veterinary sciences, 0405 other agricultural sciences

Dateibeschreibung: application/pdf

Zugangs-URL: https://dergipark.org.tr/tr/pub/ijct/issue/86558/1529920

Assessment of probiotic, biosafety and technological properties of lactic acid bacteria isolated from tarhana

Autoren: Kivanc Atlama Ilkin Yucel Sengun Ayşe Nalbantsoy

Quelle: Biologia. 80:415-432

Schlagwörter: Tarhana, Lactic acid bacteria, Antimicrobial, Short chain fatty acids, Probiotic

Zugangs-URL: https://aperta.ulakbim.gov.tr/record/284805

A functional barley-based fermented soup (tarhana) with high β-glucan content

Autoren: Hamit Koksel Kubra Ozkan Zeynep Hazal Tekin-Cakmak et al.

Quelle: European Food Research and Technology. 251:57-68

Schlagwörter: Tarhana, RVA Soup İndex, β-glucan, Glycemic İndex, Hull-less Barley

Dateibeschreibung: application/pdf

Zugangs-URL: https://hdl.handle.net/20.500.12713/6080

Effect of tarhana soup on serum lipid profile in BALB/c male mice fed a high-fat-diet

Autoren: Efsane Yavuz Mustafa Örkmez Mehmet Akif Bozdayı et al.

Quelle: Volume: 10, Issue: 2106-114
Health Sciences Journal of Adıyaman University
Adıyaman Üniversitesi Sağlık Bilimleri Dergisi

Schlagwörter: Fermente gıda, Yüksek yağlı diyet, Lipit profili, Hiperlipidemi, Tarhana, 2. Zero hunger, Nutritional Science, Clinical Nutrition, Klinik Beslenme, Fermented food, High fat diet, Lipid profile, Hyperlipidemia, Beslenme Bilimi, 3. Good health

Dateibeschreibung: application/pdf

Zugangs-URL: https://dergipark.org.tr/tr/pub/adiyamansaglik/issue/86666/1478460

Enrichment of Tarhana with Olive Leaf Powder: Evaluation of Physical, Functional, Powder, and Sensory Properties

Autoren: GÜLDEN, Emin ERDOĞAN, Selma Lubabe AKDOĞAN, Arda et al.

Quelle: ISPEC Journal of Agricultural Sciences, Vol 9, Iss 2 (2025)

Schlagwörter: Tarhana, water holding capacity, moisture, Agriculture (General), olive leaf powder, sensory properties, S1-972

Zugangs-URL: https://doaj.org/article/f03afd2de99e4cc59437c7509bc80a95

Tarhana Hamurundan Farklı Formülasyonlarda Hazırlanan Ekmeklerin Duyusal Analizi ve Satın Alma Niyetinin Belirlenmesi

Autoren: Aleyna Gün Tolga Akcan

Quelle: Volume: 10, Issue: 1261-275
International Journal of Pure and Applied Sciences

Schlagwörter: Tarhana, Bread, Functional food, Product development, Ekmek, Fonksiyonel gıda, Ürün geliştirme, Food Engineering, Gıda Mühendisliği

Dateibeschreibung: application/pdf

Zugangs-URL: https://dergipark.org.tr/tr/pub/ijpas/issue/83439/1476249

Comparison of physical, chemical and sensory analyzes of tarhana containing black carrot extract and classical tarhana

Autoren: Zuhal Sahin Fatih Sönmez

Quelle: Volume: 6, Issue: 163-71
Turkish Journal of Food and Agriculture Sciences

Schlagwörter: Gıda Bilimleri (Diğer), 2. Zero hunger, 0404 agricultural biotechnology, Anthocyanin, Antioxidant activity, Black carrot, Tarhana, Food Sciences (Other), Food Packaging, Preservation and Processing, Gıda Ambalajlama, Saklama ve İşleme, 04 agricultural and veterinary sciences, 0405 other agricultural sciences

Dateibeschreibung: application/pdf

Zugangs-URL: https://dergipark.org.tr/tr/pub/turjfas/issue/83291/1428794

SİYEZ (Triticum monococcum) VE BUĞDAY (Triticum aestivum) UNU İÇERİKLİ YAŞ TARHANA İLE ÜRETİLEN ÇÖREKLERİN BİYOAKTİF, FİZİKOKİMYASAL, DUYUSAL VE RAF ÖMRÜ KALİTE PARAMETRELERİNİN İNCELENMESİ

Autoren: Bilge ŞAHİN Müge HENDEK ERTOP

Quelle: Volume: 48, Issue: 4 698-714
The Journal of Food
Gıda

Schlagwörter: Einkorn, Wheat, wet tarhana, Tarhana bun, Food Engineering, Gıda Mühendisliği, Siyez, buğday, yaş tarhana, tarhana çöreği

Dateibeschreibung: application/pdf

Zugangs-URL: https://dergipark.org.tr/tr/pub/gida/issue/78124/1240521

Enrichment of Tarhana with Olive Leaf Powder: Evaluation of Physical, Functional, Powder, and Sensory Properties

Autoren: Emin GÜLDEN Selma Lubabe ERDOĞAN Arda AKDOĞAN et al.

Quelle: ISPEC Journal of Agricultural Sciences, Vol 9, Iss 2 (2025)

Schlagwörter: Tarhana, olive leaf powder, moisture, water holding capacity, sensory properties, Agriculture (General), S1-972

Dateibeschreibung: electronic resource

Relation: https://ispecjournal.com/index.php/ispecjas/article/view/734; https://doaj.org/toc/2717-7238

Zugangs-URL: https://doaj.org/article/f03afd2de99e4cc59437c7509bc80a95

Effect of Hazelnut Pulp Addition on Physical and Chemical Properties of Tarhana

Autoren: Merve Nur OĞURLU Zekai TARAKÇI

Quelle: Volume: 26, Issue: 6 1358-1367
Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi
Journal Of Agriculture and Nature

Schlagwörter: 2. Zero hunger, Tarhana, Fındık posası, Antioksidan aktivite, Toplam fenolikler, Hazelnut pulp, Antioxidant activity, Total phenolics, Agricultural, Veterinary and Food Sciences, Ziraat, Veterinerlik ve Gıda Bilimleri

Dateibeschreibung: application/pdf

Zugangs-URL: https://dergipark.org.tr/tr/pub/ksutarimdoga/issue/77816/1197006

The effects of hazelnut pulp adding on sensorial properties of tarhana

Autoren: Zekai TARAKÇI Merve Nur OĞURLU

Quelle: Volume: 5, Issue: 2 88-93
Turkish Journal of Food and Agriculture Sciences

Schlagwörter: Food Chemistry and Food Sensory Science, 0404 agricultural biotechnology, Hazelnut pulp, Sensorial properties, Tarhana, Gıda Kimyası ve Gıda Sensör Bilimi, 04 agricultural and veterinary sciences, 0405 other agricultural sciences

Dateibeschreibung: application/pdf

Zugangs-URL: https://dergipark.org.tr/tr/pub/turjfas/issue/78065/1380536

Some Quality and Microbiological Traits of Tokat Tarhana Obtained from Different Wheat Cultivars Under Various Drying Conditions

Autoren: Sevil GENÇER ÖZYILMAZ Cemalettin BALTACI Bilge BAHAR

Quelle: Volume: 7, Issue: 4 735-743
International Journal of Agriculture Environment and Food Sciences

Schlagwörter: 2. Zero hunger, 0106 biological sciences, Grain Technology, Bread wheat, Flour, Quality traits, Tarhana, 01 natural sciences, Hububat Teknolojisi, 0104 chemical sciences

Dateibeschreibung: application/pdf

Zugangs-URL: https://dergipark.org.tr/tr/pub/jaefs/issue/80284/1345307

Determination of Aflatoxin B1 Levels in Tarhana, a Traditional Fermented Turkish Food: A Survey from Three Provinces in Türkiye

Autoren: Nurtac Kucukbugru Fahriye Kan Ali Soylu et al.

Quelle: Istanus Journal on Applied Biological Sciences; Vol. 1 No. 1 (2025): Volume 1, Issue 1 (2025); e3

Schlagwörter: Türkiye, food safety, Aflatoxin B1, mycotoxins, ELISA, tarhana, fermented foods

Dateibeschreibung: application/pdf

Zugangs-URL: https://istanus.com/istanusjabs/article/view/ISTANUSJABS-2025-1-1-e3

Fermented cereal soup with artichoke (Cynara scolymus L.) bracts: volatile profile, functional, powder and sensory properties

Autoren: Ceyda Dadalı Sorias, Oya Diğer et al.

Weitere Verfasser: Ceyda Dadalı Sorias, Oya Diğer et al.

Quelle: Journal of the Science of Food and Agriculture. 103:2564-2573

Schlagwörter: Dietary Fiber, By-Products, Mental bozukluklar, kadın sağlığı, Sosyal destek, Psychosocial harmony, Cynara scolymus L, Flour, Storage, Mental disorders, stres, Spor, Social support, Tarhana, 5. Gender equality, artichoke bracts, Pharmacy and Pharmacology, Coping with stress, Cynara scolymus, Psychology, Triticum, Stres, 2. Zero hunger, Fiziksel aktivite, Obstetrics and Gynecology, Antioxidant Activity, Farmakognozi, Quality, Oil, Kadın Hastalıkları ve Doğum, 3. Good health, Foeniculum vulgare, Mental health, Powders, Sports, Acid Contents, Pharmacognosy, COVİD-19 Pandemisi, Nursing, tarhana, Ruh sağlığı, Stress, Psikososyal uyum, egzersiz, waste, ruhsal iyilik hali, Eczacılık ve Farmakoloji, volatile compound, Psikoloji, fermented cereal soup, Hemşirelik, Stresle başetme, Edible Grain, üreme çağındaki kadınlar

Dateibeschreibung: application/pdf

Zugangs-URL: https://pubmed.ncbi.nlm.nih.gov/36600680
https://acikbilim.yok.gov.tr/handle/20.500.12812/347641
https://acikbilim.yok.gov.tr/handle/20.500.12812/362247
https://hdl.handle.net/11454/83211
https://hdl.handle.net/11454/89470
https://doi.org/10.1002/jsfa.12426
https://hdl.handle.net/11454/100054
https://doi.org/10.1002/jsfa.12426
https://hdl.handle.net/11454/89470
https://tez.yok.gov.tr/UlusalTezMerkezi/TezGoster?key=sELqxhTlFGAjsbjOuuiyCJRsEoaNsCG6T_FCgziLCSGsj5cv9yeAVXbsKeUH7uHY
https://hdl.handle.net/11454/87477
https://hdl.handle.net/11454/86763
https://tez.yok.gov.tr/UlusalTezMerkezi/TezGoster?keysELqxhTlFGAjsbjOuuiyCJRsEoaNsCG6T_FCgziLCSGsj5cv9yeAVXbsKeUH7uHY
https://hdl.handle.net/11454/83211

A functional food: a traditional Tarhana fermentation

Autoren: Kivanc, Merih Funda, Ebru Guney

Schlagwörter: Tarhana, lactic acid bacteria, yeast, fermentation

Dateibeschreibung: application/pdf

Relation: Food Science and Technology; Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; https://hdl.handle.net/11552/7369; 37; 269; 274; WOS:000402531100015; N/A

Verfügbarkeit: https://hdl.handle.net/11552/7369
https://doi.org/10.1590/1678-457X.08815

Monitoring of Ochratoxin A Occurrence and Dietary Intake in Tarhana, a Fermented Cereal-Based Product

Autoren: Akkaya, Esra Akhan, Meryem Çakmak Sancar, Burcu et al.

Schlagwörter: ochratoxin A, tarhana, cereal-based product, mycotoxin contamination, dietary intake, traditional food

Dateibeschreibung: application/pdf

Relation: FOODS; Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; https://hdl.handle.net/11363/10239; 14; 001418544600001; Q1

Verfügbarkeit: https://hdl.handle.net/11363/10239
https://doi.org/10.3390/foods14030443

FONKSİYONEL TARHANA ÜRETİMİNDE YENİ YAKLAŞIMLAR

Autoren: Karahan, Ali Mücahit Akın, Mutlu Buket Köten, Mehmet

Quelle: Volume: 12, Issue: 2122-135
Journal of ADYUTAYAM
ADYUTAYAM Dergisi

Schlagwörter: Gıda Teknolojileri, Grain Technology, Food Technology, Tarhana, functional ingredient, fortification, nutrition, fonksiyonel bileşen, zenginleştirme, beslenme, Hububat Teknolojisi

Dateibeschreibung: application/pdf

Zugangs-URL: https://dergipark.org.tr/tr/pub/adyutayam/issue/88913/1589959