Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/9278
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dc.contributor.authorDemir, Hande-
dc.contributor.authorYıldız, Mustafa Kemal-
dc.contributor.authorBecerikli, İsmail-
dc.contributor.authorÜnlütürk, Sevcan-
dc.contributor.authorKaya, Zehra-
dc.date.accessioned2020-07-25T22:09:20Z-
dc.date.available2020-07-25T22:09:20Z-
dc.date.issued2018-
dc.identifier.issn1212-1800-
dc.identifier.issn1805-9317-
dc.identifier.urihttps://doi.org/10.17221/163/2018-CJFS-
dc.identifier.urihttps://hdl.handle.net/11147/9278-
dc.description.abstractOnion (Allium cepa L.) juice is a marinating agent for meat and fish marination and readily usable sauce for any meal that has onion in its formulation. This study aims to assess the microbiological and physicochemical changes in the onion juice processed by UV-C irradiation (0.5 mm sample depth, 30 min exposure time, 7.5 mW/cm(2) UV incident intensity) and conventional heat treatment (74.5 degrees C, 12 min) during its storage. Microbiological results showed processing by UV-C irradiation or heat treatment under optimum conditions extended the microbial shelf-life of untreated onion juice by minimum 6-times. Total colour change of heat-treated samples was lower than that of untreated and UV-C treated samples for 12 weeks. Also, pH, total titratable acidity, total soluble solids content, turbidity, NEBI and total phenolic content were monitored for 12 weeks. The results of this study will form scientific infrastructure for onion juice manufacturers to decide on the processing method with respect to its shelf-life.en_US
dc.language.isoenen_US
dc.publisherCzech Academy of Agricultural Sciencesen_US
dc.relation.ispartofCzech Journal of Food Sciencesen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectHeat treatmenten_US
dc.subjectMarinationen_US
dc.subjectFood qualityen_US
dc.subjectUV-C irradiationen_US
dc.titleAssessing the impact of non-thermal and thermal treatment on the shelf-life of onion juiceen_US
dc.typeArticleen_US
dc.institutionauthorÜnlütürk, Sevcan-
dc.institutionauthorKaya, Zehra-
dc.departmentİzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume36en_US
dc.identifier.issue6en_US
dc.identifier.startpage480en_US
dc.identifier.endpage486en_US
dc.identifier.wosWOS:000455042800007en_US
dc.identifier.scopus2-s2.0-85063430236en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.17221/163/2018-CJFS-
dc.relation.doi10.17221/163/2018-CJFSen_US
dc.coverage.doi10.17221/163/2018-CJFSen_US
dc.identifier.wosqualityQ4-
dc.identifier.scopusqualityQ2-
item.languageiso639-1en-
item.cerifentitytypePublications-
item.grantfulltextopen-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.openairetypeArticle-
item.fulltextWith Fulltext-
crisitem.author.dept03.08. Department of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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