Effect of High Hydrostatic Pressure on Baby Foods

Gülçin, Kültür
Gökmen, Vural
Alpas, Hami


Effect of high hydrostatic pressure on physicochemical and biochemical properties of milk
Altuner, Ergin Murat; Alpas, Hami; Erdem, Yasar Kemal; Bozoglu, Faruk (Springer Science and Business Media LLC, 2005-10-6)
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...
Effect of high hydrostatic pressure on background microflora and furan formation in fruit pur,e based baby foods
KULTUR, Gulcin; MISRA, N. N.; BARBA, Francisco J.; KOUBAA, Mohamed; GÖKMEN, VURAL; Alpas, Hami (Springer Science and Business Media LLC, 2018-03-01)
The baby foods industry is currently seeking technologies to pasteurize products without formation of processing contaminants such as furan. This work demonstrates the applicability of high hydrostatic pressure (HHP) as a non-thermal decontamination intervention for fruit pur,e based baby foods. HHP processing was evaluated at 200, 300, and 400 MPa pressures, for 5, 10 and 15 min of treatment times at 25, 35 and 45 A degrees C. HHP application at 400 MPa, 45 A degrees C for 15 min ensured complete inactivat...
Effect of High Hydrostatic Pressure HHP on Plant Seeds
Altuner, Ergin Murat; Alpas, Hami (null; 2016-08-27)
Effect of high hydrostatic pressure and temperature on carrot peroxidase inactivation
Soysal, C; Soylemez, Z; Bozoglu, F (Springer Science and Business Media LLC, 2004-01-01)
The combined effects of pressure and temperature on the activity of carrot peroxidase (POD) were investigated in the pressure range 0.1-600 MPa and the temperature range 25-45degreesC. At lower pressures (<396 MPa), carrot POD stability increased compared to unpressurized samples. Inactivation of 91% was obtained at 600 MPa and 45degreesC. High hydrostatic pressure (HHP) combined with temperature treatment enhanced the inactivation of carrot POD. Regeneration of POD activity with the combined HHP and temper...
Avsaroglu, M. Dilek; Bozoglu, Faruk; Akcelik, Mustafa; Bayındırlı, Alev (Wiley, 2009-02-01)
Four different host-specific lactococcal bacteriophages were subjected to high hydrostatic pressure and heat treatments. Pressure treatments were done at room temperature at 300 and 350 MPa for 5-40 min. Complete inactivation of bacteriophages was observed starting at 350 MPa for 20-min treatment at room temperature. The effect of heat on the bacteriophages was analyzed by heat treatment at 71.7C for predetermined lengths of time (1-5 min). Decrease in bacteriophage number was observed after 3 min of heat t...
Citation Formats
K. Gülçin, V. Gökmen, and H. Alpas, “Effect of High Hydrostatic Pressure on Baby Foods,” 2015, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/85594.