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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 ...
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) ...
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 ...
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 ...
Use of UV-C radiation as a non-thermal process for liquid egg products (LEP)
(Elsevier, 2008-04)
The efficacy of short wave ultraviolet light (UV-C) as a non-thermal process for liquid egg products (LEP) was investigated. Non-pathogenic Escherichia coli strain (ATCC 8739), which shows lower sensitivity to UV-C light ...
Effect of various process parameters on morphology, rheology, and polygalacturonase production by Aspergillus sojae in a batch bioreactor
(American Institute of Chemical Engineers, 2007-07)
The effects of pH, agitation speed, and dissolved oxygen tension (DOT), significant in common fungal fermentations, on the production of polygalacturonase (PG) enzyme and their relation to morphology and broth rheology ...
Differential scanning calorimetry as a tool to detect antibiotic residues in ultra high temperature whole milk
(Wiley-Blackwell, 2009-12)
Detection of penicillin G, ampicillin and tetracycline in ultra high temperature whole milk was studied by differential scanning calorimetry (DSC). Thermal parameters including the heat of fusion, the evaporation temperature, ...
Relationship between morphology, rheology and polygalacturonase production by Aspergillus sojae ATCC 20235 in submerged cultures
(Elsevier, 2006-12)
A full factorial statistical design, with the factors of, two taxonomically different strains, seven types of seed culture formulations (slants) and two types of fermentation media were used to investigate the effect of ...
Modeling inactivation kinetics of liquid egg white exposed to UV-C irradiation
(Elsevier, 2010-09)
The efficiency of UV-C irradiation as a non-thermal pasteurization process for liquid egg white (LEW) was investigated. LEW inoculated with Escherichia coli K-12 (ATCC 25253), pathogenic strain of Escherichia coli O157:H7 ...
Rheological properties of liquid egg products (LEPS)
(Taylor & Francis, 2008-04)
Rheological properties were determined at 4°C (refrigerated temperature), 25°C (room temperature), 60°C (pasteurization temperature) for liquid whole egg (LWE) and liquid egg yolk (LEY) and 4, 25, 55.6°C for liquid egg ...
