1 Ocak 2018 Dergi makalesi Açık Erişim

Aday, Serpil; Pala, Cigdem Uysal; Cam, Belgizar Ayana; Bulut, Sami

JSON-LD (schema.org)

{
  "@context": "https://schema.org/", 
  "@id": 34231, 
  "@type": "ScholarlyArticle", 
  "creator": [
    {
      "@type": "Person", 
      "affiliation": "Canakkale Onsekiz Mart Univ, Vocat Sch Biga, Canakkale, Turkey", 
      "name": "Aday, Serpil"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Canakkale Onsekiz Mart Univ, Engn Fac, Food Engn Dept, Canakkale, Turkey", 
      "name": "Pala, Cigdem Uysal"
    }, 
    {
      "@type": "Person", 
      "affiliation": "GAP Int Agr Training & Res Ctr, Diyarbakir, Turkey", 
      "name": "Cam, Belgizar Ayana"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Trakya Univ, Engn Fac, Food Engn Dept, Edirne, Turkey", 
      "name": "Bulut, Sami"
    }
  ], 
  "datePublished": "2018-01-01", 
  "description": "In this study, the effect of high pressure processing (HPP) on wide-range quality characteristics (microbial, physicochemical, bioactive compounds and sensory properties) of liquorice root sherbet (LRS) were investigated. Pressure levels of 250, 355 and 450 MPa for holding times of 1 min and 5 min were applied to LRS. Full inactivation of yeast and mold count (YMC) and total coliforms (TCs) were observed at pressure-time combinations more severe than 355 MPa-1m and 250 MPa-5m, respectively. More than 6 log reduction in inoculated E. coli ATCC 25922 and Salmonella Typhimurium ATCC 14028 were achieved when the inoculated samples were treated at 450 MPa for 5 m. Even 450 MPa of pressure for 5 m applied, there was a persisting resistant total aerobic count, total decrease about 2.7 log. No significant differences were observed between HPP-treated and control samples regarding their pH, soluble solids, total phenolics, total flavonoids, antioxidant activity and glycyrrhizic acid content (P > .05). Consumer acceptability test showed that no differences were found between 450 MPa and 5m HPP-treated and control LRS in terms of their flavor and appearance. As a result, HPP could be used to extend the shelf life of liquorice sherbet without changing its physicochemical composition.", 
  "headline": "Storage quality and microbiological safety of high pressure pasteurized liquorice root sherbet", 
  "identifier": 34231, 
  "image": "https://aperta.ulakbim.gov.tr/static/img/logo/aperta_logo_with_icon.svg", 
  "license": "http://www.opendefinition.org/licenses/cc-by", 
  "name": "Storage quality and microbiological safety of high pressure pasteurized liquorice root sherbet", 
  "url": "https://aperta.ulakbim.gov.tr/record/34231"
}