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Effect of high hydrostatic pressure on anatomy and morphology of green epper Capsicum anuum L
Date
2015-09-05
Author
İşlek, Cemil
Çeter, Talip
Altuner, Ergin Murat
Alpas, Hami
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High hydrostatic pressure is a non-thermal food processing technology, which also has several successful applications in different areas besides food processing. In this study, Capsicum annuum L. (pepper) seeds are subjected to 50, 100, 200 and 300 MPa pressure for 5 min at 25°C and the seedlings of HHP processed seeds are used to compare percentage of seed germination and biochemical properties such as chlorophyll a, b and a/b, proline content, total protein, carotenoid, malondialdehyde, glucose, fructose and phenolic compounds concentrations. As a result of the study, it was observed that there are remarkable changes in terms of biochemical properties especially for seedlings, whose seeds were pressurized at 200 and 300 MPa. More detailed studies are needed to put forward the mechanism behind the changes in biochemical properties.
URI
https://hdl.handle.net/11511/72459
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Department of Food Engineering, Conference / Seminar
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İŞLEK, Cemil; Altuner, Ergin Murat; Alpas, Hami (2015-10-02)
High hydrostatic pressure is a non-thermal food processing technology, which also has several successful applications in different areas besides food processing. In this study, Capsicum annuum L. (pepper) seeds are subjected to 50, 100, 200 and 300MPa pressure for 5min at 25 degrees C and the seedlings of HHP processed seeds are used to compare percentage of seed germination and biochemical properties such as chlorophyll a, b and a/b, proline content, total protein, carotenoid, malondialdehyde, glucose, fru...
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High pressure applications are alternatives to conventional methods in food processing. They provide interesting modifications in food structures which leads to new product formulations. The aim of this study is to identify the effects of two different treatments, high hydrostatic pressure (HHP) and high dynamic pressure (HDP) on stability and rheological properties of model oil-in-water emulsions. Microfluidization was selected among the HDP homogenization techniques. The performance of each process was an...
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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...
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C. İşlek, T. Çeter, E. M. Altuner, and H. Alpas, “Effect of high hydrostatic pressure on anatomy and morphology of green epper Capsicum anuum L,” 2015, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/72459.
