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International Journal of Food Properties Volume 16, 2013 - Issue 2
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Original Articles

Biogenic Amine Content of Tarhana: A Traditional Fermented Food

Özgül Özdestan Food Engineering Department, Faculty of Engineering, Ege University, Bornova, Izmir, TurkeyCorrespondence[email protected]
&
Ali Üren Food Engineering Department, Faculty of Engineering and Architecture, Avrasya University, Trabzan, Turkey
Pages 416-428 | Received 13 Aug 2010, Accepted 28 Dec 2010, Published online: 21 Dec 2012

Citations (17)

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Read on this site (2)

Aysun Mete, Serap Coşansu, Omca Demirkol & Kamuran Ayhan. (2017) Amino acid decarboxylase activities and biogenic amine formation abilities of lactic acid bacteria isolated from shalgam. International Journal of Food Properties 20:1, pages 171-178.
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Songül Şahin-Ercan, Hüseyin Bozkurt & Çiğdem Soysal. (2016) Reduction of Cadaverine and Tyramine Formation by Proteolytic Enzymes in Model System. International Journal of Food Properties 19:7, pages 1465-1474.
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Articles from other publishers (15)

Yanan Liu, Yongqiang He, Huan Li, Donghui Jia, Linglin Fu, Jian Chen, Dequan Zhang & Yanbo Wang. (2024) Biogenic amines detection in meat and meat products: the mechanisms, applications, and future trends. Journal of Future Foods 4:1, pages 21-36.
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Beatriz del Rio, María Fernandez, Begoña Redruello, Victor Ladero & Miguel A. Alvarez. (2024) New insights into the toxicological effects of dietary biogenic amines. Food Chemistry 435, pages 137558.
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Ezgi ŞENSOY & Zekai TARAKÇI. (2023) Effect of Almond Pulp Addition on Physical, Chemical and Functional Properties of TarhanaBadem Pulpu İlavesinin Tarhananın Fiziksel, Kimyasal ve Fonksiyonel Özelliklerine Etkisi. Tekirdağ Ziraat Fakültesi Dergisi.
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Mahdi AziziShafa, Afshin Akhondzadeh Basti, Anousheh Sharifan & Ali Khanjari. (2023) Reformulation of traditional Iranian food (Doeeneh) using probiotics: Bifidobacterium animalis subsp. lactis BB-12, Lactobacillus acidophilus LA-5, Lacticaseibacillus rhamnosus LGG, and inulin and its effect on diabetic and non-diabetic rats . Food Quality and Safety 7.
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Sadiye Akan & Özgül Özdestan-Ocak. (2021) Influence of grape seed extract on suppression of biogenic amine accumulation, chemical and color traits of wet tarhana during fermentation. Food Bioscience 42, pages 101065.
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Fatemeh Ghafouri Taleghani, Abdolreza Norouzy, Fariborz Samini, Mohsen Nematy, Mohammad Safarian, Ashraf Rahbari, Aminreza Amini, Zohre Sadat Sangsefidi & Asghar Mafinezhad. (2021) Effects of curd on diarrhea treatment in patients with head trauma receiving enteral feeding in intensive care units. Mediterranean Journal of Nutrition and Metabolism 14:2, pages 107-114.
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Bahar Demircan & Özgül Özdestan Ocak. (2021) The effects of ethyl lauroyl arginate and lemon essential oil added edible chitosan film coating on biogenic amines formation during storage in mackerel fillets. Journal of Food Processing and Preservation 45:5.
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Tuğçe Erol & Özgül Özdestan Ocak. (2020) Influence of pomegranate seed extract on the formation of biogenic amines in a cereal based fermented food: Tarhana. Journal of Food Science and Technology 57:12, pages 4492-4500.
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Sadiye Akan & Özgül Özdestan Ocak. (2019) Evaluation of storage time and grape seed extract addition on biogenic amines content of tarhana: A cereal-based fermented food. LWT 111, pages 861-868.
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Üzeyir DAĞ & Ahmet Levent İNANÇ. (2019) Farklı Endüstriyel Yoğurt Kültürleri Kullanarak Maraş Tarhana Hamurunun Fermantasyonunda Asit Gelişiminin İzlenmesi ve Tarhanaya Etkileri. Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi 22:1, pages 1-9.
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Young Hun Jin, Jae Hoan Lee, Young Kyung Park, Jun-Hee Lee & Jae-Hyung Mah. (2019) The Occurrence of Biogenic Amines and Determination of Biogenic Amine-Producing Lactic Acid Bacteria in Kkakdugi and Chonggak Kimchi. Foods 8:2, pages 73.
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Hasan Temiz & Zekai Tarakçı. (2017) Composition of volatile aromatic compounds and minerals of tarhana enriched with cherry laurel (Laurocerasus officinalis). Journal of Food Science and Technology 54:3, pages 735-742.
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Namrata Thapa & Jyoti Tamang. 2015. Health Benefits of Fermented Foods and Beverages. Health Benefits of Fermented Foods and Beverages 111 168 .
S Vijayendra & Prakash Halami. 2015. Health Benefits of Fermented Foods and Beverages. Health Benefits of Fermented Foods and Beverages 325 342 .
Pavel Kalač. (2014) Health effects and occurrence of dietary polyamines: A review for the period 2005–mid 2013. Food Chemistry 161, pages 27-39.
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