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The Scientific World Journal
Volume 2012, Article ID 218679, 6 pages
http://dx.doi.org/10.1100/2012/218679
Research Article

Determination of Mould and Aflatoxin Contamination in Tarhana, a Turkish Fermented Food

1Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Istanbul University, Avcilar, 34320 Istanbul, Turkey
2The School of Vocational Studies, Beykent University, Buyukcekmece, 34500 Istanbul, Turkey
3Academic Hygiene KGaA, Training, Audit and Consulting Services, Kuştepe Mahallesi, Tomurcuk Sokak, İzmen Sitesi, Sisli, 34387 Istanbul, Turkey

Received 28 October 2011; Accepted 20 December 2011

Academic Editors: K. Ohmiya, G. K. Paterson, and J. Qiu

Copyright © 2012 Hilal Colak et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Citations to this Article [9 citations]

The following is the list of published articles that have cited the current article.

  • Martin Weidenbörnerpp. 1–546, 2013. View at Publisher · View at Google Scholar
  • I. Hacıbekiroğlu, and U. Kolak, “Aflatoxins in various food from Istanbul, Turkey,” Food Additives and Contaminants: Part B, pp. 1–5, 2013. View at Publisher · View at Google Scholar
  • Mustafa Ozcam, Ersel Obuz, and Halil Tosun, “Aflatoxin M1 in Tarhana chips,” Food Additives & Contaminants Part B-Surveillance, vol. 7, no. 3, pp. 182–185, 2014. View at Publisher · View at Google Scholar
  • F. Kurtulmuş, O. Gürbüz, and N. Değirmencioğlu, “Discriminating Drying Method of Tarhana Using Computer Vision,” Journal of Food Process Engineering, 2014. View at Publisher · View at Google Scholar
  • Nevin Şanlier, Büşra BaŞar GÖkcen, and Aybüke Ceyhun Sezgİn, “Health Benefits of Fermented Foods,” Critical Reviews in Food Science and Nutrition, pp. 0–0, 2017. View at Publisher · View at Google Scholar
  • Ifeoluwa Adekoya, Adewale Obadina, Judith Phoku, Obinna Nwinyi, and Patrick Njobeh, “Contamination of fermented foods in Nigeria with fungi,” LWT - Food Science and Technology, 2017. View at Publisher · View at Google Scholar
  • Hasan Temiz, and Zekai Tarakçı, “Composition of volatile aromatic compounds and minerals of tarhana enriched with cherry laurel (Laurocerasus officinalis),” Journal of Food Science and Technology, vol. 54, no. 3, pp. 735–742, 2017. View at Publisher · View at Google Scholar
  • Vijayalakshmi Subramanian, Nadanasabapathi Shanmugam, Kumar Ranganathan, Sunny Kumar, and Rajeshwara Reddy, “Effect of combination processing on aflatoxin reduction: process optimization by response surface methodology,” Journal of Food Processing and Preservation, pp. e13230, 2017. View at Publisher · View at Google Scholar
  • Ifeoluwa Adekoya, Patrick Njobeh, Adewale Obadina, Cynthia Chilaka, Sheila Okoth, Marthe De Boevre, and Sarah De Saeger, “Awareness and Prevalence of Mycotoxin Contamination in Selected Nigerian Fermented Foods,” Toxins, vol. 9, no. 11, pp. 363, 2017. View at Publisher · View at Google Scholar