Formation of biogenic amines during fermentation and storage of tarhana: a traditional cereal food
Author:
Affiliation:
1. Department of Food Engineering, Ege University, 35100 Bornova İzmir, Turkey
2. Department of Food Engineering, Avrasya University, 61250 Yomra Trabzon, Turkey
Publisher
Codon Publications
Subject
Agronomy and Crop Science,Food Science
Link
https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2012.0150
Reference22 articles.
1. A comparative survey of two analytical methods for identification and quantification of biogenic amines
2. Effect of wheat germ/bran addition on the chemical, nutritional and sensory quality of tarhana, a fermented wheat flour-yoghurt product
3. Tarhana as a traditional Turkish fermented cereal food. Its recipe, production and composition
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1. Influence of grape seed extract on suppression of biogenic amine accumulation, chemical and color traits of wet tarhana during fermentation;Food Bioscience;2021-08
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4. Influence of pomegranate seed extract on the formation of biogenic amines in a cereal based fermented food: Tarhana;Journal of Food Science and Technology;2020-05-01
5. Characterising the synbiotic beverages based on barley and malt flours fermented by Lactobacillusdelbrueckiiandparacaseistrains;Quality Assurance and Safety of Crops & Foods;2015-03
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