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Effect of postharvest UV-C treatment on the microbial quality of ‘Şalak’ apricot
(Elsevier, 2018-03)
Inactivation of natural flora found on cv. ‘Şalak’ apricot surfaces was investigated using a newly designed UV-C treatment system equipped with four UV lamps and a rotating roller bearing. Multiple Point Source Summation ...
Identification of equivalent processing conditions for pasteurization of strawberry juice by high pressure, ultrasound, and pulsed electric fields processing
(Elsevier, 2019-10)
The objective of this study was to evaluate the effectiveness of high pressure processing (HPP), ultrasound (US) and pulsed electric fields (PEF) for the pasteurization of strawberry juice (SJ). Acid-adapted Escherichia ...
Pasteurization of verjuice by UV-C irradiation and mild heat treatment
(Wiley, 2019)
Verjuice is a highly acidic juice and more prone to yeast spoilage. In this study, the efficacy of individual and combination processes of UV-C irradiation (UV) and mild heat treatment (MH) for pasteurization of verjuice ...
The discrimination of raw and UHT milk samples contaminated with penicillin G and ampicillin using image processing neural network and biocrystallization methods
(Elsevier, 2013-11)
This paper utilized a neural network for texture image analysis to differentiate between milk, either raw or ultra high temperature (UHT) with antibiotic residues (e.g., penicillin G and ampicillin) and milk without ...
UV-C light inactivation and modeling kinetics of Alicyclobacillus acidoterrestris spores in white grape and apple juices
(Elsevier, 2013-09)
In the present study, the effect of short wave ultraviolet light (UV-C) on the inactivation of Alicyclobacillus acidoterrestris DSM 3922 spores in commercial pasteurized white grape and apple juices was investigated. The ...
Effects of fat reduction on the stability, microstructure, rheological and Color characteristics of white-brined cheese emulsion with different emulsifying salt amounts
(Korean Soc Food Science Animal Resources, 2018-10)
Cheese emulsion is an intermediate product for the production of cheese powder and needs to be stable, homogeneous and pumpable characteristics to convey to the spray drier. This study was conducted to evaluate the effects ...
Assessing the impact of non-thermal and thermal treatment on the shelf-life of onion juice
(Czech Academy Agricultural Sciences, 2018)
Onion (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 ...
Microbial safety and shelf life of UV-C treated freshly squeezed white grape juice
(Wiley, 2015-08-01)
The effects of UV-C irradiation on the inactivation of Escherichia coli K-12 (ATCC 25253), a surrogate of E. coli O157:H7, and on the shelf life of freshly squeezed turbid white grape juice (FSWGJ) were investigated. FSWGJ ...
Process neural network method: Case study I: Discrimination of sweet red peppers prepared by different methods
(Springer, 2011)
This study utilized a feed-forward neural network model along with computer vision techniques to discriminate sweet red pepper products prepared by different methods such as freezing and pureeing. The differences among the ...
Effects of ultraviolet light emitting diodes (LEDs) on microbial and enzyme inactivation of apple juice
(Elsevier, 2017-11)
In this study, the effects of Ultraviolet light-emitting diodes (UV-LEDs) on the inactivation of E. coli K12 (ATCC 25253), an indicator organism of E. coli O157:H7, and polyphneoloxidase (PPO) in cloudy apple juice (CAJ) ...
