Effect of temperature, pH and bacteriocins on the viability of selected food pathogens in food systems during high hydrostatic pressure (HHP) processing

Alpas, Hami


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...
Effects of high hydrostatic pressure (HHP) on cellulose hydrolysis and cellulase activity, and its use for peanut hulls hydrolysis
Öztürk, Eylül; Alpas, Hami; Department of Food Engineering (2019)
High hydrostatic pressure (HHP) technique has potential for food preservation purposes and HHP treatment can inactivate enzymes and/or increase their activity. Avicel, the commercial name of microcrystalline cellulose, is a commonly used substrate to observe the activity of cellulase. Cellulase activity is a crucial parameter for the production of alternative renewable fuels. Celluclast 1.5L, a mixture of enzymes, are used for the hydrolysis of cellulose and hemicellulose containing substances. Peanut hull ...
Effect of pre-acclimation of granular activated carbon on microbial electrolysis cell startup and performance
LaBarge, Nicole; Yılmazel Tokel, Yasemin Dilşad; Hong, Pei-Ying; Logan, Bruce E. (2017-02-01)
Microbial electrolysis cells (MECs) can generate methane by fixing carbon dioxide without using expensive catalysts, but the impact of acclimation procedures on subsequent performance has not been investigated. Granular activated carbon (GAC) was used to pre-enrich electrotrophic methanogenic communities, as GAC has been shown to stimulate direct transfer of electrons between different microbial species. MEC startup" times using pre-acclimated GAC were improved compared to controls (without pre-acclimation ...
Effect of high hydrostatic pressure (HHP) on crystal structure of palm stearin emulsions
Sevdın, Sezen; Yucel, Umut; Alpas, Hami (2017-08-01)
High hydrostatic pressure (HHP) treatment was used to control the crystallization behavior of solid lipid nanoparticles stabilized with sodium caseinate (SC) and soy lecithin Phospholipon 80H (80H). Samples were pressurized at 100 and 500 MPa, at 10, 20 and 40 degrees C for 15 min. The stability of emulsions was analyzed by visual observation for gelation, and the change in the droplet size distribution using light scattering measurements after HHP treatment and storage for 28 days at 4 degrees C. The cryst...
Effect of Canopy Temperature Depression on Grain Yield and Yield Components in Bread and Durum Wheat
Bahar, Bilge; YILDIRIM, MEHMET; BARUTÇULAR, CELALEDDİN; Genc, Ibrahim (2008-01-01)
Relationships of CTD (Canopy Temperarture Depression) with grain yield and its components were evaluated under Cukurnova conditions, Turkey, in 2003 growth season. With this aim, six bread and five durum wheat genotypes were used as a material. CTD was measured three times during beginning of heading to full anthesis stages and only at the last measurements, both bread wheat and different wheat genotypes showed significant differences. At the last measurements, CTD of bread wheat ranged between -0.22 and 0....
Citation Formats
H. Alpas, “Effect of temperature, pH and bacteriocins on the viability of selected food pathogens in food systems during high hydrostatic pressure (HHP) processing,” Ph.D. - Doctoral Program, Middle East Technical University, 2000.