The effect of fermentation and storage on free amino acids of tarhana

Author： Erbas M.   Ertugay M. F.   Erbas M. Ö.   Certel M.  

Publisher： Informa Healthcare

ISSN： 1465-3478

Source： International Journal of Food Sciences and Nutrition, Vol.56, Iss.5, 2005-08, pp. : 349-358

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

The effect of fermentation conditions on the nutrients and acceptability of tarhana

By Ibanoglu S.   Ainsworth P.   Wilson G.   Hayes G.D.  

Food Chemistry, Vol. 53, Iss. 2, 1995-01 ,pp. : 143-147

Elsevier

Access to resources Recommend Favorite

Effect of different ingredients on the fermentation activity in tarhana

By Ibanog   lu S.   Ibanog   lu E.   Ainsworth P.  

Food Chemistry, Vol. 64, Iss. 1, 1999-01 ,pp. : 103-106

Elsevier

Access to resources Recommend Favorite

Changes in carbohydrate, free amino acids, organic acids, phytate and HCl extractability of minerals during germination and fermentation of finger millet (Eleusine coracana)

By Sripriya G.   Antony U.   Chandra T.S.  

Food Chemistry, Vol. 58, Iss. 4, 1997-04 ,pp. : 345-350

Elsevier

Access to resources Recommend Favorite

Effect of temperature on evolution of free amino acid and biogenic amine contents during storage of Azeitao cheese

By Pinho O.   Ferreira I.M.P.L.V.O.   Mendes E.   Oliveira B.M.   Ferreira M.  

Food Chemistry, Vol. 75, Iss. 3, 2001-11 ,pp. : 287-291

Elsevier

Access to resources Recommend Favorite

Effect of added enzymes on the free amino acids and sensory characteristics in Ossau-Iraty cheese

By Izco J.M.   Irigoyen A.   Torre P.   Barcina Y.  

Food Control, Vol. 11, Iss. 3, 2000-06 ,pp. : 201-207

Elsevier

Access to resources Recommend Favorite