Advanced search
Publication Cover
International Journal of Food Sciences and Nutrition Volume 56, 2005 - Issue 5
Submit an article Journal homepage
419
Views
20
CrossRef citations to date
0
Altmetric
Original

The effect of fermentation and storage on free amino acids of tarhana

M. Erbas Department of Food Engineering, Akdeniz University, Antalya, TurkeyCorrespondence[email protected]
,
M. F. Ertugay Department of Food Engineering, Atatürk University, Erzurum, Turkey
,
M. Ö. Erbas National Holding, Princess Marketing, Antalya, Turkey
&
M. Certel Department of Food Engineering, Akdeniz University, Antalya, Turkey
Pages 349-358 | Published online: 06 Jul 2009

Citations (20)

Keep up to date with the latest research on this topic with citation updates for this article.

Subscribe to citation updates

Read on this site (5)

Nil Ozbek & Mustafa Ozcan. (2017) Elemental Analysis of Tarhana by Microwave Induced Plasma Atomic Emission Spectrometry. Analytical Letters 50:13, pages 2139-2146.
Read now
Özgül Özdestan & Ali Üren. (2013) Biogenic Amine Content of Tarhana: A Traditional Fermented Food. International Journal of Food Properties 16:2, pages 416-428.
Read now
Bruntha Devi Palanisamy, Vijayabharathi Rajendran, Sathyabama Sathyaseelan, Rajeev Bhat & Brindha Priyadarisini Venkatesan. (2012) Enhancement of nutritional value of finger millet-based food (Indian dosa) by co-fermentation with horse gram flour. International Journal of Food Sciences and Nutrition 63:1, pages 5-15.
Read now
Hannah Yonzan & Jyoti Prakash Tamang. (2010) Microbiology and Nutritional Value of Selroti, an Ethnic Fermented Cereal Food of the Himalayas. Food Biotechnology 24:3, pages 227-247.
Read now
S. Ozdemir, D. Gocmen & A. Yildirim Kumral. (2007) A Traditional Turkish Fermented Cereal Food: Tarhana. Food Reviews International 23:2, pages 107-121.
Read now

Articles from other publishers (15)

Rishibha Gupta & Smriti Gaur. (2024) LC-MS investigated as a tool to study the metabolomic characteristics of cereal fermentation. Applied Food Research 4:1, pages 100365.
Crossref
Avneet Kaur & Sukhvinder Singh Purewal. (2023) Modulation of Cereal Biochemistry via Solid-State Fermentation: A Fruitful Way for Nutritional Improvement. Fermentation 9:9, pages 817.
Crossref
Jae Gwang Song, Bomi Lee, Do Eon Kim, Bong Kyeong Seo, Nam Su Oh, Sae Hun Kim & Hyung Wook Kim. (2023) Fermented mixed grain ameliorates chronic stress-induced depression-like behavior and memory deficit. Food Science and Biotechnology.
Crossref
Phan Thi Hoang Anh, Ha Phuong Trang, Bui Dinh Thanh, Nguyen Thi Nu Trinh, Tran Dinh Thang, Doan Lan Phuong, Nguyen Ngoc Tuan & Tran Thi Huyen. (2023) Antioxidant capacity and sequence of peptides derived from oysters and green mussels in Vietnam. International Food Research Journal 30:3, pages 736-749.
Crossref
Jubanlak Mary Pohsnem, Elancheran Ramakrishnan & Deep Prakash Parasar. (2023) Fermented food products in the Himalayan belt (North East India) and their health benefits. International Journal of Gastronomy and Food Science 31, pages 100676.
Crossref
Mahdieh Iranmanesh, Hamid Ezzatpanah, Behrouz Akbari-adergani & Mohammad Amir Karimi Torshizi. (2023) Geographical differentiation of traditional Iranian dried kashk based on gross composition, fatty acids, elements, free amino acids and vitamins. International Dairy Journal, pages 105597.
Crossref
Jeong-Ho Kim, Yeong-Seon Won, Hyun-Dong Cho, Seong-Min Hong, Kwang-Deog Moon & Kwon-Il Seo. (2020) Protective Effect of Prunus mume Fermented with Mixed Lactic Acid Bacteria in Dextran Sodium Sulfate-Induced Colitis. Foods 10:1, pages 58.
Crossref
Sultan Arslan-Tontul, Ceren Mutlu, Cihadiye Candal & Mustafa Erbaş. (2018) Microbiological and chemical properties of wet tarhana produced by different dairy products. Journal of Food Science and Technology 55:12, pages 4770-4781.
Crossref
Sultan Arslan & Mustafa Erbas. 2015. Fermented Foods, Part I. Fermented Foods, Part I 211 227 .
Trinidad P?rez-Palacios, Miguel A. Barroso, Jorge Ruiz & Teresa Antequera. (2015) A Rapid and Accurate Extraction Procedure for Analysing Free Amino Acids in Meat Samples by GC-MS. International Journal of Analytical Chemistry 2015, pages 1-8.
Crossref
T. P?rez-Palacios, A. Melo, S. Cunha & I. M. P. L. V. O. Ferreira. (2013) Determination of Free Amino Acids in Coated Foods by GC?MS: Optimization of the Extraction Procedure by Using Statistical Design. Food Analytical Methods 7:1, pages 172-180.
Crossref
Jyoti Tamang. 2009. Himalayan Fermented Foods. Himalayan Fermented Foods 255 284 .
Bong-Kuk Ko, Hyuk-Jin Ahn, Frans van den Berg, Cherl-Ho Lee & Young-Shick Hong. (2009) Metabolomic Insight into Soy Sauce through 1 H NMR Spectroscopy . Journal of Agricultural and Food Chemistry 57:15, pages 6862-6870.
Crossref
Nermin Bilgiçli. (2009) Effect of buckwheat flour on chemical and functional properties of tarhana. LWT - Food Science and Technology 42:2, pages 514-518.
Crossref
A.Y. Tamime & R.K. Robinson. 2007. Tamime and Robinson's Yoghurt. Tamime and Robinson's Yoghurt 348 467 .

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.