Bioactive compounds, antioxidant activity and sensory properties of Tarhana , a traditional fermented food, enriched with pickling herb ( Echinophora tenuifolia L.)-Reference-Cited by-同舟云学术

Bioactive compounds, antioxidant activity and sensory properties of Tarhana , a traditional fermented food, enriched with pickling herb ( Echinophora tenuifolia L.)

Published:2021-02-19 Issue:7 Volume:56 Page:3600-3606
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Ghafoor Kashif¹^ORCID,Al‐Juhaimi Fahad¹,Özcan Mehmet Musa²,Babiker Elfadıl E.¹^ORCID,Ahmed Isam A. Mohamed¹,Alsawmahi Omer N.¹

Affiliation:

1. Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University PO Box 2460 Riyadh11451Saudi Arabia

2. Department of Food Engineering Faculty of Agriculture Selcuk University Konya42031Turkey

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14989

Reference21 articles.

1. Evaluation of storage time and grape seed extract addition on biogenic amines content of tarhana: A cereal-based fermented food

2. Influence of rice bran and corn bran addition on the selected properties of tarhana, a fermented cereal based food product

3. Antioxidant potential of Moringa leaves for improvement of milk and serum quality of Aardi goats

4. Anonymous(1981).TarhanaStandardı Standart No; 2282. Türk Standartları Enstitüsü Ankara 1981 (in Turkish).

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