Pomegranate (Punica granatum) peel is known as a good source of biologically active food
components, and in this research, the potential use of pomegranate peel in muffin cakes …

The first volume in a series covering the latest information in microbiology, biotechnology,
and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of …

In this study, the effect of starch modification (NPS, native potato starch; AMS, acid modified
starch; DMS, dextrinized modified starch; PGS, pre-gelatinized modified starch) and its …

The effect of sugar beet fiber (SBF) concentration on the rheological properties of meat
emulsions was determined. In addition, texture profile analysis (TPA) of cooked meat …

Tarhana is known as a fermented cereal product made traditionally from wheat flour and
yoghurt. As a novelty, kefir was used as substitute for yoghurt in tarhana production partially …

Flow characteristics of aloe vera juice concentrates (1.5–5.5° B rix) were determined over a
range of temperatures (15–55 C) by using coaxial cylinder geometry. Aloe vera juice …

Cereals are considered to be one of the most important sources of nutrients and beneficial
compounds for human nutrition. Various technologies are used for processing of cereals into …

Different concentrations of cherry laurel pulp (0, 5, 10, 15 and 20%) were used to produce
tarhana samples. Volatile aromatic compounds and minor mineral content were …

The effects of powders obtained from substitute shalgam residues (bulgur flour and turnip)
on tarhana quality and the conformations of some properties were evaluated for the first time …

This study investigated the potential of high-amylose wheat flour (Svevo-HA) to enhance the
dietary profile of tarhana, a traditional Mediterranean fermented cereal yogurt mixture. The …