Show/Hide Menu
Hide/Show Apps
Logout
Türkçe
Türkçe
Search
Search
Login
Login
OpenMETU
OpenMETU
About
About
Open Science Policy
Open Science Policy
Open Access Guideline
Open Access Guideline
Postgraduate Thesis Guideline
Postgraduate Thesis Guideline
Communities & Collections
Communities & Collections
Help
Help
Frequently Asked Questions
Frequently Asked Questions
Guides
Guides
Thesis submission
Thesis submission
MS without thesis term project submission
MS without thesis term project submission
Publication submission with DOI
Publication submission with DOI
Publication submission
Publication submission
Supporting Information
Supporting Information
General Information
General Information
Copyright, Embargo and License
Copyright, Embargo and License
Contact us
Contact us
Image Analysis Based Quantification of Bacterial Volume Change with High Hydrostatic Pressure
Date
2008-11-01
Author
Pilavtepe-Celik, M.
BALABAN, M. O.
Alpas, Hami
Yousef, A. E.
Metadata
Show full item record
This work is licensed under a
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
.
Item Usage Stats
195
views
0
downloads
Cite This
Scanning electron microscopy (SEM) images of Staphylococcus aureus 485 and Escherichia coli O157:H7 933 were taken after pressure treatments at 200 to 400 MPa. Software developed for this purpose was used to analyze SEM Images and to calculate the change in view area and volume of cells. Significant increase in average cell view area and volume for S. aureus 485 was observed in response to pressure treatment at 400 MPa. Cell view area for E. coli O157:H7 933 significantly increased at 325 MPa, the maximum pressure treatment tested against this pathogen. In contrast to S. aureus, cells of E. coli O157:H7 exhibited significant increase in average view area and volume at 200 MPa. The pressure-induced increase in these parameters maybe attributed to modifications in membrane properties, for example, denaturation of membrane-bound proteins and pressure-induced phase transition of membrane lipid bilayer.
Subject Keywords
Food Science
URI
https://hdl.handle.net/11511/41559
Journal
JOURNAL OF FOOD SCIENCE
DOI
https://doi.org/10.1111/j.1750-3841.2008.00947.x
Collections
Department of Food Engineering, Article
Suggestions
OpenMETU
Core
Monitoring changes in feta cheese during brining by magnetic resonance imaging and NMR relaxometry
ALTAN, Aylin; Öztop, Halil Mecit; MCCARTHY, Kathryn L.; MCCARTHY, Michael J. (Elsevier BV, 2011-12-01)
Magnetic resonance imaging (MRI) and NMR relaxometry were used to monitor changes in feta cheese during 169 h of brining at 4.8%, 13.0% and 23.0% salt solutions. Image and relaxation data were acquired to study salt uptake and water loss due to dehydration of cheese during brining. Saturation recovery and Carr-Purcell-Meiboom-Gill (CPMG) sequences were used to determine the longitudinal relaxation (T-1) and the transverse relaxation (T-2) times, respectively. Signal intensities of T-2 weighted images decrea...
Visualisation of cakes differing in oil content with magnetic resonance imaging
Kırtıl, Emrah; Aydogdu, AYÇA; Bulut, Elif Yildiz; Tatar, Betul Cilek; Öztop, Halil Mecit (Informa UK Limited, 2017-01-01)
Magnetic resonance imaging (MRI) is a non-invasive imaging technique that can visualise samples' interior by using the signal coming from mobile protons. The aim of this study was to examine the effects of oil content and peanut/raisin addition on cake quality and to illustrate the power of MRI in analysis of moisture and oil distribution. For this purpose, MR images were acquired with a spin echo sequence and relaxation times T-1 and T-2, and moisture content and firmness of cakes were measured. High oil c...
Real-time benchtop NMR spectroscopy for the online monitoring of sucrose hydrolysis
Soyler, Alper; Bouillaud, Dylan; Farjon, Jonathan; Giraudeau, Patrick; Öztop, Halil Mecit (Elsevier BV, 2020-01-01)
The online monitoring of chemical reactions by using benchtop Nuclear Magnetic Resonance (NMR) spectroscopy has become increasingly attractive for the past few years. The use of quantitative online NMR spectroscopy is a promising alternative to traditional analytical methods with its rapid, quantitative and non-invasive nature that makes it applicable to complex and diverse biochemical mixtures like food systems. In this study, sucrose hydrolysis by invertase was chosen as a model reaction for online monito...
Application of novel Fe3O4-g-GO-g-RAFT agent nanoabsorbents for D-SPME of biogenic amines in smoked fish
Molaei, Rahim; Tajik, Hossein; Moradi, Mehran; Forough, Mehrdad (Elsevier BV, 2020-04-01)
Herein, a dispersive solid phase microextraction (D-SPME) approach based on magnetic nanoabsorbents was developed for the simultaneous extraction of histamine, cadaverine, putrescine, and tyramine in smoked fish. The desired magnetic nanocomposite was prepared with surface modification of Fe3O4 nanoparticles with graphene oxide via surface reversible addition fragmentation chain transfer (RAFT) copolymerization. Preparation, size, morphology, surface functional groups and magnetic properties of as-synthesiz...
Porous media characterization of breads baked using novel heating modes
Datta, Ashim K.; Şahin, Serpil; Şümnü, Servet Gülüm; Keskin, S. Ozge (Elsevier BV, 2007-03-01)
The nature of pore spaces in breads baked using various heating modes (microwave-infrared (MIR), microwave jet impingement (MJET) and jet impingement (JET)) were characterized in terms of total porosity, fraction of closed, blind and flow-through pores, and pore size distributions using several novel and old techniques (liquid extrusion porosimetry, scanned image analysis, pycnometry, volume displacement method and scanning electron microscopy or SEM). For the breads studies here, a very significant pore si...
Citation Formats
IEEE
ACM
APA
CHICAGO
MLA
BibTeX
M. Pilavtepe-Celik, M. O. BALABAN, H. Alpas, and A. E. Yousef, “Image Analysis Based Quantification of Bacterial Volume Change with High Hydrostatic Pressure,”
JOURNAL OF FOOD SCIENCE
, pp. 0–0, 2008, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/41559.