On the modeling of the heat inactivation of Listeria innocua in orange juice

Buzrul, Sencer


On the use of Weibull model for isothermal and nonisothermal heat treatments
Buzrul, Sencer (Wiley, 2007-03-01)
Rapid and standardized methods for detection of foodborne pathogens and mycotoxins on fresh produce
YENI, F.; Acar, Sibel; Polat, Özlem; Soyer, Yeşim; Alpas, Hami (Elsevier BV, 2014-06-01)
Due to the increase in consumption of fresh produce regarding to the health demand in the last decades, a considerable portion of foodborne outbreaks has been trackbacked to contaminated fresh produce, which have appeared as highly possible vehicles for foodborne outbreaks nowadays. Delays in detection of pathogens and mycotoxins on fresh produce hindered the trace-back investigations in finding the source and revealed the urgent need of rapid and reliable methods. In the frame of this review, we summarized...
Contributions to the kinetic modeling of glycolytic pathway in yeast
Şahin, Ceylan; Hamamcı, Haluk; Department of Food Engineering (2009)
Being at the center of most metabolic pathways and also one of the best known pathways, the glycolytic pathway has been of interest to modeling studies. This study is composed of our attempts to model ethanolic fermentation by yeast through kinetic equations of glycolytic steps and its branches. Model was based totally on experimentally measured kinetics of enzymes and transport steps, either obtained in this study or from the literature. Effect of ethanol on enzyme activities was tested in the range of eth...
Hydrolysis of Hazelnut Shells as a Carbon Source for Bioprocessing Applications and Fermentation
Uzuner, Sibel; Çekmecelioğlu, Deniz (Walter de Gruyter GmbH, 2014-12-01)
Hazelnut shells are generated in large amounts from hazelnut processing. Currently, it is used as fuel. However, reuse in bioprocessing can release remarkable content of sugars, which can be used for production of additives such as enzymes widely used in the food industry. Thus, the present study was undertaken to determine the effect of single and combined chemical and enzymatic hydrolysis on the production of fermentable sugars from hazelnut shells. Batch hydrolysis was carried out under various condition...
HICSASMAZ, Z; CLAYTON, JT (Elsevier BV, 1993-01-01)
Contact angles of various oils and chocolate syrup were estimated on a commercial brand of white sandwich bread and a commercial brand of butter cookies using three different methods sessile drop geometry, sedimentation volume and immersion techniques. It was concluded that estimation of contact angles from the sessile drop geometry by photographic techniques is not possible for oils due to absorption into the starch-based solid In such cases, the sedimentation volume and immersion techniques were found to ...
Citation Formats
S. Buzrul, “On the modeling of the heat inactivation of Listeria innocua in orange juice,” 2009. Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/63898.