effect of fermentation and storage on free amino acids of tarhana

A study on the evaluation of free amino acids (FAAs) in tarhana during fermentation and storage was performed. The FAAs in tarhana were determined by RP-HPLC with a fluorescence detector following extraction from the sample and derivatization with dansyl chloride. The amount of FAAs increased signif...

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Veröffentlicht in:	International journal of food sciences and nutrition 2005-08, Vol.56 (5), p.349-358
Hauptverfasser:	Erbas, M, Ertugay, M.F, Erbas, M.O, Certel, M
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino acids Amino Acids - analysis Amino Acids, Essential - analysis Biological and medical sciences Cereal and baking product industries Dehydration dough Fermentation fermented foods Flour Food Analysis - methods Food industries Food science food storage free amino acids functional foods Fundamental and applied biological sciences. Psychology herbs Humans Maillard Reaction sampling Soups storage tarhana traditional foods Triticum Turkey vegetables wheat Yogurt
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Zusammenfassung:	A study on the evaluation of free amino acids (FAAs) in tarhana during fermentation and storage was performed. The FAAs in tarhana were determined by RP-HPLC with a fluorescence detector following extraction from the sample and derivatization with dansyl chloride. The amount of FAAs increased significantly (p
ISSN:	0963-7486 1465-3478
DOI:	10.1080/09637480500194937