Zobrazeno 1 - 10
of 41
pro vyhledávání: '"Sevcan Unluturk"'
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 3, Pp 531-537 (2020)
This study aims to compare UV-C irradiation and conventional heat treatment to produce pasteurized onion juice used as a meat marinating agent. The process conditions maximizing the inactivation of target microorganism Escherichia coli K-12 were; 0.5
Externí odkaz:
https://doaj.org/article/532966f9c1ad42049c73b5e45052098f
Publikováno v:
Czech Journal of Food Sciences, Vol 36, Iss 6, Pp 480-486 (2018)
Onion (Allium cepa L.) juice is a marinating agent for meat and fish marination and readily usable sauce for any meal that has onion in its formulation. This study aims to assess the microbiological and physicochemical changes in the onion juice proc
Externí odkaz:
https://doaj.org/article/453210783b1749f19333c33fecad9d6d
Publikováno v:
EURASIP Journal on Advances in Signal Processing, Vol 2011 (2011)
Externí odkaz:
https://doaj.org/article/8000d1e846314831802db89212ea65a4
Publikováno v:
Food Engineering Reviews. 13:601-612
Understanding the efficacy of viable emerging technologies in preserving overall quality attributes and antioxidant characteristics of fruit juices is of great interest. This study aimed to evaluate the effect of high pressure (HP), ultrasound (US),
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::38b35a4832e2c8fa02c5ab578b0a2c3b
https://doi.org/10.1007/s12393-020-09250-z
https://doi.org/10.1007/s12393-020-09250-z
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 3, Pp 531-537 (2020)
This study aims to compare UV-C irradiation and conventional heat treatment to produce pasteurized onion juice used as a meat marinating agent. The process conditions maximizing the inactivation of target microorganism Escherichia coli K-12 were; 0.5
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff18041d4bb092ed8c7fa6f0c39b9f02
https://doi.org/10.24925/turjaf.v8i3.531-537.2715
https://doi.org/10.24925/turjaf.v8i3.531-537.2715
Publikováno v:
Food Science of Animal Resources
WOS: 000467902500003
PubMed ID: 30882071
Fat reduction in the formulation of cheese emulsion causes problems in its flowability and functional characteristics during spray-dried cheese powder production. In order to eliminate these problems
PubMed ID: 30882071
Fat reduction in the formulation of cheese emulsion causes problems in its flowability and functional characteristics during spray-dried cheese powder production. In order to eliminate these problems
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::62ade0f7bf35b4f6c6cf8f0fb454450c
https://doi.org/10.5851/kosfa.2018.e60
https://doi.org/10.5851/kosfa.2018.e60
Efficacy of ultraviolet light-emitting diodes (UV-LEDs) with peak and coupled emissions at 280, 365 and 280/ 365 nm on inactivation of E. coli K12 in mixed beverage (MB) was investigated. MB comprised of 31.6% carrot, 44.3% carob, 8.7% grape, 10.2% g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2c95c88780cb89ba71e57f0974eae8c0
https://aperta.ulakbim.gov.tr/record/232952
https://aperta.ulakbim.gov.tr/record/232952
Publikováno v:
Innovative Food Processing Technologies
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a64c17fe00aa026173c5118bdef0d25
https://doi.org/10.1016/b978-0-08-100596-5.22972-7
https://doi.org/10.1016/b978-0-08-100596-5.22972-7
Publikováno v:
Food research international (Ottawa, Ont.). 140
Nonthermal processing technologies have focused on the production of safe, fresh-like and high quality food products very much in line with current consumer demands. It is a high priority to maintain the quality attributes of the food during its shel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f81ffd13f6bad64e9ab1a55905589384
https://pubmed.ncbi.nlm.nih.gov/33648266
https://pubmed.ncbi.nlm.nih.gov/33648266
Autor:
Merve Pelvan Akgün, Sevcan Unluturk
Publikováno v:
International Journal of Food Microbiology. 260:65-74
In this study, the effects of Ultraviolet light-emitting diodes (UV-LEDs) on the inactivation of E. coli K12 (ATCC 25253), an indicator organism of E. coli O157:H7, and polyphneoloxidase (PPO) in cloudy apple juice (CAJ) were investigated. The clear
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::11c871cd8b0aa9e1f089b400144172b1
https://doi.org/10.1016/j.ijfoodmicro.2017.08.007
https://doi.org/10.1016/j.ijfoodmicro.2017.08.007