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Influence of tarhana herb (Echinophora sibthorpiana) on fermentation of tarhana, Turkish traditional fermented food

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dc.contributor.authorDağdelen, Ayhan
dc.contributor.authorDeğirmencioğlu, Nurcan
dc.contributor.buuauthorDağdelen, Fatih
dc.contributor.buuauthorGöçmen, Duygu
dc.contributor.departmentZiraat Fakültesi
dc.contributor.departmentGıda Mühendisliği Bölümü
dc.contributor.scopusid55967047900
dc.contributor.scopusid18133776200
dc.date.accessioned2021-08-18T05:47:52Z
dc.date.available2021-08-18T05:47:52Z
dc.date.issued2005
dc.description.abstractTarhana herb (Echinophora sibthorpiana) (TH) is used as a spice in tarhana. It has a pleasant flavour and stimulates some microorganisms. In this study, the fermentation activity of tarhana was investigated by monitoring the lactic acid bacteria (LAB) and yeast populations when TH was used as additive. It can be said that tarhana herb (Echinophora sibthorpiana) prevented the decrease in the counts of LAB and yeast below the initial number during tarhana fermentation.
dc.identifier.citationDeğirmencioğlu, N. vd. (2005). "Influence of tarhana herb (Echinophora sibthorpiana) on fermentation of tarhana, Turkish traditional fermented food". Food Technology and Biotechnology, 43(2), 175-179.
dc.identifier.endpage179
dc.identifier.issn1330-9862
dc.identifier.issue2
dc.identifier.scopus2-s2.0-19944398183
dc.identifier.startpage175
dc.identifier.urihttp://hdl.handle.net/11452/21450
dc.identifier.volume43
dc.identifier.wos000229428900010
dc.indexed.scopusScopus
dc.indexed.wosSCIE
dc.language.isoen
dc.publisherFaculty Food Technology Biotechnology
dc.relation.journalFood Technology and Biotechnology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectTarhana
dc.subjectFermentation
dc.subjectTarhana herb
dc.subjectLactic acid bacteria
dc.subjectYeast
dc.subjectAlcohols
dc.subjectYeasts
dc.subjectProcessing conditions
dc.subjectRaw-materials
dc.subjectFlour
dc.subjectKishk
dc.subjectBiotechnology & applied microbiology
dc.subjectFood science & technology
dc.subjectBacteria (microorganisms)
dc.subjectEchinophora
dc.subjectAromatic compounds
dc.subjectBacteria
dc.subjectMicroorganisms
dc.subjectOrganic acids
dc.subjectProteins
dc.subjectVitamins
dc.subjectYeast
dc.subjectFermented food
dc.subject.scopusBulgur; Wheat Flour; Debranning
dc.subject.wosBiotechnology & applied microbiology
dc.subject.wosFood science & technology
dc.titleInfluence of tarhana herb (Echinophora sibthorpiana) on fermentation of tarhana, Turkish traditional fermented food
dc.typeArticle
dc.wos.quartileQ4 (Biotechnology & applied microbiology)
dc.wos.quartileQ3 (Food science & technology)
dspace.entity.typePublication
local.contributor.departmentZiraat Fakültesi/Gıda Mühendisliği Bölümü
local.indexed.atWOS
local.indexed.atScopus

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