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

International Journal of Food Sciences and Nutrition

Volumn 56, Issue 5, 2005, Pages 349-358

  Erbas, M ^a   Ertugay, M F ^b   Erbas, M O ^c   Certel, M ^a  

^a AKDENIZ UNIVERSITY   (Turkey)

^b ATATÜRK UNIVERSITY   (Turkey)

^c Princess Marketing   (Turkey)

Author keywords

Fermentation; Free amino acids; Storage; Tarhana

Indexed keywords

ALANINE; AMINO ACID; ARGININE; ASPARTIC ACID; CYSTINE; DANSYL CHLORIDE; ESSENTIAL AMINO ACID; GLUTAMIC ACID; GLUTAMINE; HISTIDINE; ISOLEUCINE; LEUCINE; LYSINE; METHIONINE; PHENYLALANINE; PROLINE; PROTEIN; SERINE; THREONINE; TRYPTOPHAN; VALINE; YOGHURT;

AMINO ACID ANALYSIS; AMINO ACID COMPOSITION; ARTICLE; BACTERIUM; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DERIVATIZATION; EXTRACTION; FERMENTATION; FLUORESCENCE ANALYSIS; FOOD COMPOSITION; FOOD STORAGE; GLYCATION; PROTEIN DEGRADATION; PROTEIN INTAKE; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SACCHAROMYCES CEREVISIAE;

BACTERIA (MICROORGANISMS); SACCHAROMYCES CEREVISIAE;

EID: 27844556456     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480500194937     Document Type: Article

References (34)

1. Abdel-Aal ESM, Hucl P. 2002. Amino acids composition and in vitro protein digestibility of selected ancient wheats and their end products. J Food Comp Anal 15:737-747.
2. Aoac. 1984. Official methods of analysis. 14th ed. Washington, DC: Association of Official Analytical Chemists.
3. Baysal A. 1979. Beslenme. Ankara: Hacettepe University Publications.
4. Blandino A, Al-Aseeri ME, Pandiella SS, Catero D, Webb C. 2003. Cereal-based fermented foods and beverages. Food Res Int 36:527-543.
5. Caplice E, Fitzgerald FG. 1999. Food fermentation: role of microorganizms in food production and preservation. Int J Food Microbiol 50:131-149.
6. Charalampopoulos D, Wang R, Pandiella SS, Webb C. 2002. Application of cereals and cereal components in functional foods: a review. Int J Food Microbiol 79:131-141.
7. Daǧlioǧlu O. 2000. Tarhana as a traditional Turkish fermented cereal food. Its ripece, production and composition. Nahrung 44:85-88.
8. Erbaş M, Certel M, Uslu MK. 2004. Microbiological and chemical properties of tarhana during fermentation and storage as wet - sensorial properties of tarhana soup. LWT/Food Sci Tech 38:409-416.
9. Ertugay MF, Certel M, Gürses A. 2000. Moisture adsorption of tarhana at 25 and 35°C investigation of fitness of various isotherm equations to moisture sorption data of tarhana. J Food Agric 80:2001-2004.
10. Faist V, Drusch S, Kiesner C, Elmadfa I. 2000. Determination of lysinoalanine in foods containing milk protein by high-performance chromatography after derivatization with dansyl cloride. Int Dairy J 10:339-346.
11. Fennema OW. 1985. Food chemistry. 2nd ed. New York: Marcel Dekker.
12. Gorostiza A, Cichoscki AJ, Valduga AT, Valduga E, Bernardo A, Fresno JM. 2004. Changes in soluble nitrogenous compounds, caseins and free amino acids during ripening of artisanal prato cheese; a Brazilian semi-hard cows variety. Food Chem 85:407-414.
13. Huggett AC, Schliter B. 1996. Research needs for establishing the safety of functional foods. Nutr Rev 54:143-148.
14. Ibanoglu S, Ainsworth P, Wilson G, Hayes GD. 1995. The effect of fermentation condition on the nutrients and acceptability of tarhana. Food Chem 53:143-147.
15. Izco MJ, Torre P, Barcina Y. 2000. Ripening of Ossau-Iraty cheese: determination of free amino acids by RP-HPLC and of total free amino acids by the TNBS method. Food Control 11:7-11.
16. Kiliç S. 2001. Sut Endüstrisinde Laktik Asit Bakterileri. İzmir: Ege University, Faculty of Agriculture Publications.
17. Mugula JK, Narvhus JA, Sorhaug T. 2002. Microbiological and fermentation characteristics of togwa, a Tanzanian food. J Food Microbiol 83:307-318.
18. Mugula JK, Sorhaug T, Stepaniak L. 2003. Proteolytic activities in towga, a Tanzanian fermented food. Int J Food Microbiol 84:1-12.
19. Nielsen S. 1998. Food analysis. 2nd ed. Gaithersburg, MD: Aspen.
20. Nout M JR. Motarjemi Y. 1997. Assessment of fermentation as a household technology for improving food safety: a joint FAO/WHO workshop. Food Control 8:221-226.
21. Pinho O, Ferreira IMPLVO, Mendes E, Oliveira BM, Ferreira M. 2001. Effect of temperature on evolution of free amino acid and biogenic amine contents during storage of Azeitao cheese. Food Chem 75:287-291.
22. Pomeranz Y. 1988. Wheat: chemistry and technology. 3rd ed. St. Paul, MN: American Association of Cereal Chemists.
23. Rasic JL, Kurmann JA. 1978. Yogurt, scientific grounds, technology, manufacture and preparations. Copenhagen: Technical Dairy Publishing House.
24. Saldamli I. 1998. Gida Kimyasi. Ankara: Hacettepe University Publications.
25. Sanni AI, Onilude AA, Ipidapo OT. 1999. Biochemical composition of infant weaning food fabricated from fermented blends of cereal and soybean. Food Chem 65:35-39.
26. Siyamoǧlu B. 1961. Turk Tarhanalarinin Yapilisi ve Terkibi Uzerine Arastirma. Izmir: Ege University Publications.
27. Skoog DA, West DM, Holler FJ. 1996. Fundamentals of Analytical Chemistry. Florida: Sunders College Publishing.
28. Sripriya G, Antony U, Chandra TS. 1997. Changes in carbohydrates, free amino acids, phytate and HCL extractabilitiy of minerals during germination and fermentation of finger millet (Eleusine coracana). Food Chem 58:345-350.
29. Steinkraus KH. 2002. Fermentations in world food processing. Compr Rev Food Sci Food Saf 1:23-30.
30. Svanberg U, Lorri W. 1997. Fermentation and nutrient availability. Food Control 8:319-327.
31. Tamime AY, Robinson RK. 1985. Yogurt science and technology. Oxford: Pergamon Press.
32. Temiz A, Pirkul P. 1990. Tarhananin fermentasyonunda kimyasal ye mikrobiyolojik degisimler. Gida 15:119-126.
33. Teruel NG, Luna-Amador MC, Prast-Moya MS, Berenguer-Navarro V. Martin-Carratala ML. 1997. Statistical comparative study of free amino acid HPLC data from a selected almond set. Food Chem 65:23-28.
34. Yaygin H. 1999. Yogurt teknolojisi. Antalya: Akdeniz University Publications.