Effect of hydrogen peroxide and high hydrostatic pressure on Salmonella enteritidis in liquid whole egg.

Download
118950.pdf
2002
Işıker, Gülbanu
Show full item record
83
views
0
downloads
https://hdl.handle.net/11511/12718
Graduate School of Natural and Applied Sciences, Thesis

Suggestions

Effect of High Hydrostatic Pressure on Baby Foods
Gülçin, Kültür; Gökmen, Vural; Alpas, Hami (null; 2015-07-28)
Effect of high hydrostatic pressure on physicochemical and biochemical properties of milk
Altuner, Ergin Murat; Alpas, Hami; Erdem, Yasar Kemal; Bozoglu, Faruk (Springer Science and Business Media LLC, 2005-10-6)
Interest in high hydrostatic pressure (HHP) applications on milk and dairy products has recently increased as HHP offers a new technology for food preservation to the food industry. Although HHP-induced microbial destruction, rennet or acid coagulation of milk and increase in cheese yield has been reported, the actual effect of HHP application on milk constituents still remains to be unexplained. Therefore, we have analyzed the effect of HHP on physicochemical and biochemical properties such as turbidity, p...
Effect of high hydrostatic pressure and temperature on carrot peroxidase inactivation
Soysal, C; Soylemez, Z; Bozoglu, F (Springer Science and Business Media LLC, 2004-01-01)
The combined effects of pressure and temperature on the activity of carrot peroxidase (POD) were investigated in the pressure range 0.1-600 MPa and the temperature range 25-45degreesC. At lower pressures (<396 MPa), carrot POD stability increased compared to unpressurized samples. Inactivation of 91% was obtained at 600 MPa and 45degreesC. High hydrostatic pressure (HHP) combined with temperature treatment enhanced the inactivation of carrot POD. Regeneration of POD activity with the combined HHP and temper...
Effect of high hydrostatic pressure on lipid crystalline structures in palm stearin emulsions
Sevdin, Sezen; Alpas, Hami; Department of Food Engineering (2017)
Lipid crystal structures (polymorphs) are the determinant factors for sensorial, textural properties and the stability of the emulsions. Therefore, controlled crystallization gains importance during the production of foods such as margarine, confectionery, chocolate, etc. In literature, studies on the effect of high hydrostatic pressure (HHP) on lipid crystallization have contradictory results. To inspect the crystallization characteristics and response to the HHP treatment, palm stearinwater emulsions were...
EFFECT OF HIGH PRESSURE ON LACTOCOCCAL BACTERIOPHAGES
Avsaroglu, M. Dilek; Bozoglu, Faruk; Akcelik, Mustafa; Bayındırlı, Alev (Wiley, 2009-02-01)
Four different host-specific lactococcal bacteriophages were subjected to high hydrostatic pressure and heat treatments. Pressure treatments were done at room temperature at 300 and 350 MPa for 5-40 min. Complete inactivation of bacteriophages was observed starting at 350 MPa for 20-min treatment at room temperature. The effect of heat on the bacteriophages was analyzed by heat treatment at 71.7C for predetermined lengths of time (1-5 min). Decrease in bacteriophage number was observed after 3 min of heat t...
Citation Formats
G. Işıker, “Effect of hydrogen peroxide and high hydrostatic pressure on Salmonella enteritidis in liquid whole egg.,” Middle East Technical University, 2002.
METU IIS - Integrated Information Service open@metu.edu.tr