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dc.contributor.authorDağdelen, Ayhan-
dc.contributor.authorDeğirmencioğlu, Nurcan-
dc.date.accessioned2021-08-18T05:47:52Z-
dc.date.available2021-08-18T05:47:52Z-
dc.date.issued2005-
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.en_US
dc.identifier.issn1330-9862-
dc.identifier.urihttp://hdl.handle.net/11452/21450-
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.en_US
dc.language.isoenen_US
dc.publisherFaculty Food Technology Biotechnologyen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.rightsAtıf Gayri Ticari Türetilemez 4.0 Uluslararasıtr_TR
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectTarhanaen_US
dc.subjectFermentationen_US
dc.subjectTarhana herben_US
dc.subjectLactic acid bacteriaen_US
dc.subjectYeasten_US
dc.subjectAlcoholsen_US
dc.subjectYeastsen_US
dc.subjectProcessing conditionsen_US
dc.subjectRaw-materialsen_US
dc.subjectFlouren_US
dc.subjectKishken_US
dc.subjectBiotechnology & applied microbiologyen_US
dc.subjectFood science & technologyen_US
dc.subjectBacteria (microorganisms)en_US
dc.subjectEchinophoraen_US
dc.subjectAromatic compoundsen_US
dc.subjectBacteriaen_US
dc.subjectMicroorganismsen_US
dc.subjectOrganic acidsen_US
dc.subjectProteinsen_US
dc.subjectVitaminsen_US
dc.subjectYeasten_US
dc.subjectFermented fooden_US
dc.titleInfluence of tarhana herb (Echinophora sibthorpiana) on fermentation of tarhana, Turkish traditional fermented fooden_US
dc.typeArticleen_US
dc.identifier.wos000229428900010tr_TR
dc.identifier.scopus2-s2.0-19944398183tr_TR
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.tr_TR
dc.identifier.startpage175tr_TR
dc.identifier.endpage179tr_TR
dc.identifier.volume43tr_TR
dc.identifier.issue2tr_TR
dc.relation.journalFood Technology and Biotechnologyen_US
dc.contributor.buuauthorDağdelen, Fatih-
dc.contributor.buuauthorGöçmen, Duygu-
dc.subject.wosBiotechnology & applied microbiologyen_US
dc.subject.wosFood science & technologyen_US
dc.indexed.wosSCIEen_US
dc.indexed.scopusScopusen_US
dc.wos.quartileQ4 (Biotechnology & applied microbiology)en_US
dc.wos.quartileQ3 (Food science & technology)en_US
dc.contributor.scopusid55967047900tr_TR
dc.contributor.scopusid18133776200tr_TR
dc.subject.scopusBulgur; Wheat Flour; Debranningen_US
Koleksiyonlarda Görünür:Web of Science

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