Effect of high hydrostatic pressure on microbial quality of green pepper (Capsicum annuum L.)

Date

2015-09-05

Author

Altuner, Ergin Murat
İşlek, Cemil
Alpas, Hami

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URI

https://hdl.handle.net/11511/72846

Conference Name

AIRAPT-25th & EHPRG-53rd International Conference on High Pressure Science and Technology, (2015)

Collections

Department of Food Engineering, Conference / Seminar

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Effect of high hydrostatic pressure on microbial load and quality parameters of grape juice Mert, Mecnun; Alpas, Hami; Department of Food Engineering (2010) Effect of high hydrostatic pressure (150-200-250 MPa) on the microbial load and quality parameters (pH, color, 5-hydroxymethylfurfural-HMF) of white (Sultaniye) and red (Alicante Bouschet) grape juices with combination of temperature (20-30-40°C) and holding time (5-10-15 min) was studied. Increased pressure and temperature showed significant effect on microbial reduction in white and red grape juices (p<0.05). The effect of pressure and time on pH drop was found to be insignificant (p>0.05). HHP resulted i...
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Citation Formats

E. M. Altuner, C. İşlek, and H. Alpas, “Effect of high hydrostatic pressure on microbial quality of green pepper (Capsicum annuum L.),” presented at the AIRAPT-25th & EHPRG-53rd International Conference on High Pressure Science and Technology, (2015), 2015, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/72846.