Elemental Analysis of Tarhana by Microwave Induced Plasma Atomic Emission Spectrometry

References

• Agilent Technologies. 2013. Agilent 4100 MP-AES brochure. Agilent Technologies. http://www.chem.agilent.com/Library/brochures/5990-8572EN_4100_MPAES_Brochure.pdf (accessed February 20, 2014).
   Google Scholar
• Aktaş, K., T. Demirci, and N. Akin. 2015. Chemical composition and microbiological properties of tarhana enriched with immature wheat grain. Journal of Food Processing and Preservation 39(6):3014–21. doi:10.1111/jfpp.12554
   Web of Science ®Google Scholar
• Amais, R. S., G. L. Donati, D. Schiavo, and J. A. Nóbrega. 2013. A simple dilute-and-shoot procedure for Si determination in diesel and biodiesel by microwave-induced plasma optical emission spectrometry. Microchemical Journal 106:318–22. doi:10.1016/j.microc.2012.09.001
   Web of Science ®Google Scholar
• Bayrakci, H. A., and N. Bilgicli. 2015. Nfluence of resistant starches on chemical and functional properties of tarhana. Journal of Food Science and Technology 52(8):5335–40.
   PubMed Web of Science ®Google Scholar
• Daglioglu, O. 2000. Tarhana as a traditional Turkish fermented cereal food: Its recipe, production and composition. Nahrung 44(2):85–88.
   PubMedGoogle Scholar
• Degirmencioglu, N., O. Gurbuz, E. N. Herken, and A. Y. Yildiz. 2016. The impact of drying techniques on phenolic compound, total phenolic content and antioxidant capacity of oat flour tarhana. Food Chemistry 194:587–94. doi:10.1016/j.foodchem.2015.08.065
   PubMed Web of Science ®Google Scholar
• Demir, M. K. 2014. Use of quinoa flour in the production of gluten-free tarhana. Food Science and Technology Research 20(5):1087–92. doi:10.3136/fstr.20.1087
   Web of Science ®Google Scholar
• Donati, G. L., R. S. Amais, D. Schiavo, and J. A. Nobrega. 2013. Determination of Cr, Ni, Pb and V in gasoline and ethanol fuel by microwave plasma optical emission spectrometry. Journal of Analytical Atomic Spectrometry 28(5):755–59. doi:10.1039/c3ja30344f
   Web of Science ®Google Scholar
• Erbas, M., M. F. Ertugay, M. O. Erbas, and M. Certel. 2005. The effect of fermentation and storage on free amino acids of tarhana. International Journal of Food Sciences and Nutrition 56(5):349–58. doi:10.1080/09637480500194937
   PubMed Web of Science ®Google Scholar
• Hettipathirana, T. D. 2013. Determination of boron in high-temperature alloy steel using non-linear inter-element correction and microwave plasma-atomic emission spectrometry. Journal of Analytical Atomic Spectrometry 28(8):1242–46. doi:10.1039/c3ja50103e
   Web of Science ®Google Scholar
• Jankowski, K. J., and E. Reszke. 2010. Microwave induced plasma analytical spectrometry. Royal Society of Chemistry. Cambridge, UK: Royal Society of Chemistry.
   Google Scholar
• Kilci, A., and D. Gocmen. 2014a. Changes in antioxidant activity and phenolic acid composition of tarhana with steel-cut oats. Food Chemistry 145:777–83. doi:10.1016/j.foodchem.2013.08.126
   PubMed Web of Science ®Google Scholar
• Kilci, A., and D. Gocmen. 2014b. Phenolic acid composition, antioxidant activity and phenolic content of tarhana supplemented with oat flour. Food Chemistry 151:547–53. doi:10.1016/j.foodchem.2013.11.038
   PubMed Web of Science ®Google Scholar
• Köse, E., and Ö. S. Çağındı. 2002. An investigation into the use of different flours in tarhana. International Journal of Food Science and Technology 37(2):219–22. doi:10.1046/j.1365-2621.2002.00559.x
   Web of Science ®Google Scholar
• Kumral, A. 2015. Nutritional, chemical and microbiological changes during fermentation of tarhana formulated with different flours. Chemistry Central Journal 9(1):1–8. doi:10.1186/s13065-015-0093-4
   PubMed Web of Science ®Google Scholar
• Li, W., P. Simmons, D. Shrader, T. J. Herrman, and S. Y. Dai. 2013. Microwave plasma-atomic emission spectroscopy as a tool for the determination of copper, iron, manganese and zinc in animal feed and fertilizer. Talanta 112:43–48. doi:10.1016/j.talanta.2013.03.029
   PubMed Web of Science ®Google Scholar
• Löker, G. B., B. Amoutzopoulos, S. Ö. Özkoç, H. Özer, G. Şatir, and A. Bakan. 2013. A pilot study on food composition of five Turkish traditional foods. British Food Journal 115(3):394–408. doi:10.1108/00070701311314219
   Web of Science ®Google Scholar
• Ozbek, N., and S. Akman. 2015. Determination of boron in Turkish wines by microwave plasma atomic emission spectrometry. LWT - Food Science and Technology 61(2):532–35. doi:10.1016/j.lwt.2014.11.047
   Web of Science ®Google Scholar
• Ozbek, N., and S. Akman. 2016a. Method development for the determination of calcium, copper, magnesium, manganese, iron, potassium, phosphorus and zinc in different types of breads by microwave induced plasma-atomic emission spectrometry. Food Chemistry 200:245–48. doi:10.1016/j.foodchem.2016.01.043
   PubMed Web of Science ®Google Scholar
• Ozbek, N., and S. Akman. 2016b. Microwave plasma atomic emission spectrometric determination of Ca, K and Mg in various cheese varieties. Food Chemistry 192:295–98. doi:10.1016/j.foodchem.2015.07.011
   PubMed Web of Science ®Google Scholar
• Ozbek, N., M. Koca, and S. Akman. 2016c. A practical method for the determination of Al, B, Co, Cr, Cu, Fe, Mg, Mn, Pb, and Zn in different types of vinegars by microwave induced plasma optical emission spectrometry. Food Analytical Methods 9:2246–50. doi:10.1007/s12161-016-0421-x
   Web of Science ®Google Scholar
• Ozcam, M., E. Obuz, and H. Tosun. 2014. Aflatoxin M1 in tarhana chips. Food Additives & Contaminants: Part B 7(3):182–85. doi:10.1080/19393210.2013.874373
   PubMed Web of Science ®Google Scholar
• Ozdemir, S., D. Gocmen, and A. Kumral. 2007. A traditional Turkish fermented cereal food: Tarhana. Food Reviews International 23(2):107–121. doi:10.1080/87559120701224923
   Web of Science ®Google Scholar
• Tamer, C. E., A. Kumral, M. Asan, and İ. Şahin. 2007. Chemical compositions of traditional tarhana having different formulations. Journal of Food Processing and Preservation 31(1):116–126. doi:10.1111/j.1745-4549.2007.00113.x
   Web of Science ®Google Scholar
• U.S. Food, and Drug Administration. 2015. Appendix F: Calculate the Percent Daily Value for the Appropriate Nutrients. Maryland, USA: Center for Food Safety and Applied Nutrition (CFSAN). https://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm064928.htm
   Google Scholar
• Yucecan, S., K. Kayakirilmaz, S. Basoglu, and M. Tayfur. 1988. Tarhananın besin değeri üzerine araştırma. Turkish Bulletin of Hygiene and Experimental Biology 45(1):47–53.
   Google Scholar