Now showing items 21-25 of 25
Rebuttal: Response to regarding letter to editor "On the modeling of inactivation kinetics by UV irradiation"
Dr. Buzrul has commented on the mathematical modeling part of the article of Unluturk et al. (2010) which has recently been published online in the International Journal of Food Microbiology. He criticised the parameters ...
Evaluation of orange peel, an industrial waste, for the production of Aspergillus sojae polygalacturonase considering both morphology and rheology effects
Orange peel is an agroindustrial waste rich in pectin and known to be an inducer for pectinase production. The use of this low-cost substrate for the production of an industrially important enzyme, polygalacturonase (PG), ...
The impact of UV-C irradiation on spoilage microorganisms and colour of orange juice
The effect of UV-C irradiation on inactivation of spoilage microorganisms and colour of freshly squeezed orange juice were investigated. Orange juice samples were intentionally fermented in order to increase the natural ...
Modeling inactivation kinetics of liquid egg white exposed to UV-C irradiation
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 ...
Milk fat substitution by microparticulated protein in reduced-fat cheese emulsion: The effects on stability, microstructure, rheological and sensory properties
(Korean Society for Food Science of Animal Resources, 2019)
Fat reduction in the formulation of cheese emulsion causes problems in its flowability and functional characteristics during spray-dried cheese powder production. In order to eliminate these problems, the potential of using ...