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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 ...
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 ...
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 ...
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 ...
