Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/2443
Full metadata record
DC FieldValueLanguage
dc.contributor.authorBaysal, Ayşe Handan-
dc.contributor.authorBaysal, Taner-
dc.date.accessioned2016-11-14T14:14:33Z
dc.date.available2016-11-14T14:14:33Z
dc.date.issued2009
dc.identifier.citationBaysal, A. H., and Baysal, T. (2009). Low temperature plasma: A new disinfection method for food and food contact surfaces. In G. Wirtanen, & S. Salo (Eds.), Risk Management by Hygienic Design and Efficient Sanitation Programs. Paper presented at the 3rd Seminar on Risk Management by Hygienic Design and Efficient Sanitation Programs, Tallinn, Estonia, 4-6 May (pp. 117-118). Finland: VTT.en_US
dc.identifier.isbn9789513875879
dc.identifier.issn0357-9387
dc.identifier.issn0357-9387-
dc.identifier.urihttp://hdl.handle.net/11147/2443
dc.description3rd Seminar on Risk Management by Hygienic Design and Efficient Sanitation Programs; Tallinn; Estonia; 4 May 2009 through 6 May 2009en_US
dc.description.abstractThe need for ensuring microbial food safety and quality, without adversely affecting the nutritional, functional and sensory characteristics of foods, has led to an increase in low-temperature or non-thermal processing technologies for food preservation. These emerging technologies including high hydrostatic pressures, pulsed electric field and low-temperature plasmas inactivate microorganisms at ambient or moderately elevated temperatures and short treatment times.en_US
dc.language.isoenen_US
dc.publisherTechnical Research Center of Finlanden_US
dc.relation.ispartofVTT Symposium (Valtion Teknillinen Tutkimuskeskus)en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectLow temperature plasmasen_US
dc.subjectFood safetyen_US
dc.subjectPlasmaen_US
dc.subjectFood contacten_US
dc.subjectMicroorganismsen_US
dc.titleLow temperature plasma: A new disinfection method for food and food contact surfacesen_US
dc.typeConference Objecten_US
dc.authoridTR101983en_US
dc.institutionauthorBaysal, Ayşe Handan-
dc.departmentİzmir Institute of Technology. Food Engineeringen_US
dc.identifier.issue261en_US
dc.identifier.startpage117en_US
dc.identifier.endpage118en_US
dc.identifier.scopus2-s2.0-80053262140en_US
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US
dc.identifier.wosqualityN/A-
dc.identifier.scopusqualityN/A-
item.fulltextWith Fulltext-
item.grantfulltextopen-
item.languageiso639-1en-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.openairetypeConference Object-
crisitem.author.dept03.08. Department of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
Files in This Item:
File Description SizeFormat 
2443.pdfConference Paper21.56 kBAdobe PDFThumbnail
View/Open
Show simple item record



CORE Recommender

Page view(s)

270
checked on Nov 18, 2024

Download(s)

56
checked on Nov 18, 2024

Google ScholarTM

Check




Altmetric


Items in GCRIS Repository are protected by copyright, with all rights reserved, unless otherwise indicated.