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Determination of Saponin Content in Turkish Tahini Halvah by Using HPLC
HPLC saponin soapwort Tahini Halvah
2010/9/30
The total saponin content, components and fatty acid composition of 14 different Tahini Halvah
samples were investigated. Total saponin was determined by HPLC. The quantities of moisture, oil, protei...
Recovery of Proanthocyanidin from Waste of Turkish Traditional Product, Pekmez（Molasses）
Grape seed proanthocyanidin extraction antioxidant
2009/5/20
The possibility of recovering of proanthocyanidin (PA) from the by-product of Turkish traditional product pekmez (molasses) industry, one of the agro industries, was investigated. In order to obtain o...
Effect of Whey Concentrate Addition on the Chemical, Nutritional and Sensory Properties of Tarhana（a Turkish Fermented Cereal-based Food）
tarhana whey concentrate nutritional properties viscosity
2010/2/3
In this study, Tarhana, which is a traditional and nutritious Turkish cereal food, was supplemented with whey concantrate (WC) in stead of yoghurt. The effects of WC addition on the chemical, nutritio...
Quality Characteristics of Retailed Sucuk（Turkish Dry-Fermented Sausage）
sucuk quality biogenic amines
2009/3/19
Fifty sucuks (19 factory sucuks and 31 butcher’s sucuks) were collected from local markets and butchers. Chemical, microbiological and overall sensory qualities of sucuks were investigated. There was ...
Influence of Tarhana Herb（Echinophora sibthorpiana）on Fermentation of Tarhana, Turkish Traditional Fermented Food
tarhana tarhana herb lactic acid bacteria
2009/3/16
Tarhana 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 invest...
Effect of Sorbic Acid and Potassium Sorbate Addition to the Brine on Microbiological and Chemical Properties of Turkish White Cheese during Ripening
white cheese sorbic acid potassium sorbate
2010/2/3
In this study, the basic microbiological and chemical properties of Turkish white cheese, containing 300 ppm, 500 ppm and 700 ppm sorbic acid and potassium sorbate, ripened in brine for 90-days at 4 ±...