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Combined effects of acidification and high-pressure processing on microbial inactivation, bioactive compounds and antioxidant activity of liquorice root sherbet

Autor: Çiğdem Uysal Pala, Belgizar Ayana Çam, Serpil Aday, Sami Bulut

Publikováno v: Volume: 5, Issue: 3 374-384
International Journal of Agriculture Environment and Food Sciences

High Hydrostatic Pressure Processing (HPP) has gained more attention in the fruit and vegetable industry in recent years. In this study, the optimal acidification parameters (citric acid alone and combination with ascorbic acid at the pH range 3.0 to

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb12d31701e47e62e19e4a0864677b39
https://dergipark.org.tr/tr/pub/jaefs/issue/64261/891712

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Inactivation of Escherichia coli K12 in phosphate buffer saline and orange juice by high hydrostatic pressure processing combined with freezing

Autor: Kimon A. G. Karatzas, Sami Bulut

Synergistic action of high hydrostatic pressure (HHP) and freezing on inactivation of Escherichia coli K12 in phosphate buffered saline (PBS) was investigated by employing response surface methodology. Samples containing E. coli were stored at 4, −

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e60048c8aa2ea0905c115be11be61e8
https://centaur.reading.ac.uk/94832/3/15Dec2020MANUSCRIPT_R.pdf

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Storage Quality And Microbiological Safety Of High Pressure Pasteurized Liquorice Root Sherbet

Autor: Belgizar Ayana Çam, Serpil Aday, Çiğdem Uysal Pala, Sami Bulut

In this study, the effect of high pressure processing (HPP) on wide-range quality characteristics (microbial, physicochemical, bioactive compounds and sensory properties) of liquorice root sherbet (LRS) were investigated. Pressure levels of 250, 355

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::615c533fba5a1fe94d4a29ccf34996a3
https://aperta.ulakbim.gov.tr/record/34231

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Inactivation ofEscherichia coliin milk by high pressure processing at low and subzero temperatures

Autor: Sami Bulut

Publikováno v: High Pressure Research. 34:439-446

Inactivation of Escherichia coli strain ATCC 25922 in frozen and unfrozen milk by high pressure processing at low or subzero temperatures was investigated. Frozen (−21 °C) and unfrozen (3 °C) milk samples were exposed to a pressure of 300 MPa for

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2feff9333065c256d83799644781ddcc
https://doi.org/10.1080/08957959.2014.981262

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The Effects of High-Pressure Processing at Low and Subzero Temperatures on Inactivation of Microorganisms in Frozen and Unfrozen Beef Mince Inoculated with Escherichia coli Strain ATCC 25922

Autor: Sami Bulut

Publikováno v: Food and Bioprocess Technology. 7:3033-3044

Frozen and unfrozen beef mince inoculated with Escherichia coli strain ATCC 25922 were exposed to a pres- sure of 300 MPa for 5 min at different temperatures (�10, �5, 0, 10 and 20 °C). A maximum reduction of 1.5 log in total aerobic count (TAC)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::962ed8a340a36dc21080333007f6adc7
https://doi.org/10.1007/s11947-014-1339-1

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High Pressure Processing of Chicken Meat: Change in Total Aerobic Counts after Pressure Treatment and During Chilled Storage

Autor: N. Chapleau, Alain Le-Bail, Sami Bulut, Marie de Lamballerie

Publikováno v: British Microbiology Research Journal. 4:540-549

Aims: To investigate the effect of pressure, pressurization time, pressurization temperatureand their interaction on inactivation and recovery of Listeria innocua inoculated in mincedchicken meat.Study Design: Effect of the parameters of high pressur

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::09dd3879f791312ad5819c05dc3d788a
https://doi.org/10.9734/bmrj/2014/8214

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Devitrification of the amorphous fractions of starch during gelatinisation

Autor: Sami Bulut, Christoph Schick

Publikováno v: Carbohydrate Polymers. 90:140-146

Gelatinisation of waxy maize starch (WMS) in excess glycerol was investigated by a temperature modulated DSC in quasi-isothermal and non-isothermal mode. By using the measured specific heat capacities (cp) at different stages of gelatinisation and th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b4f6097af69a3c21c9a8d05cfbb09308
https://doi.org/10.1016/j.carbpol.2012.05.006

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Survival of microorganisms in high pressure treated minced meat during chilled storage and at pH and temperature mimicking gastrointestinal tract

Autor: Sami Bulut

Publikováno v: African Journal of Microbiology Research. 6

Minced meat samples containing 8.3 × 106 cfu/g determined by total aerobic count (TAC) were subjected to pressures between 259 to 540 MPa for 3 to 17 min at 6°C. A day after pressure treatment, no survival on Plate Count Agar (PCA) was detected in

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ad0c063218881d822d1e61c3f123ce17
https://doi.org/10.5897/ajmr12.757

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