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dc.contributor.authorDemir, Hande
dc.contributor.authorYildiz, Mustafa Kemal
dc.contributor.authorBecerikli, Ismail
dc.contributor.authorUnluturk, 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.descriptionunluturk, sevcan/0000-0002-0501-4714; demir, hande/0000-0002-8578-809Xen_US
dc.descriptionWOS: 000455042800007en_US
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.isoengen_US
dc.publisherCzech Academy Agricultural Sciencesen_US
dc.relation.isversionof10.17221/163/2018-CJFSen_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.relation.journalCzech Journal Of Food Sciencesen_US
dc.contributor.departmentIzmir Institute of Technologyen_US
dc.identifier.volume36en_US
dc.identifier.issue6en_US
dc.identifier.startpage480en_US
dc.identifier.endpage486en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.cont.department-temp[Demir, Hande; Yildiz, Mustafa Kemal; Becerikli, Ismail] Osmaniye Korkut Ata Univ, Dept Food Engn, Osmaniye, Turkey; [Unluturk, Sevcan; Kaya, Zehra] Izmir Inst Technol, Dept Food Engn, Izmir, Turkeyen_US


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