Dergi makalesi Açık Erişim
Aday, Serpil; Pala, Cigdem Uysal; Cam, Belgizar Ayana; Bulut, Sami
<?xml version='1.0' encoding='UTF-8'?> <record xmlns="http://www.loc.gov/MARC21/slim"> <leader>00000nam##2200000uu#4500</leader> <datafield tag="700" ind1=" " ind2=" "> <subfield code="a">Pala, Cigdem Uysal</subfield> <subfield code="u">Canakkale Onsekiz Mart Univ, Engn Fac, Food Engn Dept, Canakkale, Turkey</subfield> </datafield> <datafield tag="700" ind1=" " ind2=" "> <subfield code="a">Cam, Belgizar Ayana</subfield> <subfield code="u">GAP Int Agr Training & Res Ctr, Diyarbakir, Turkey</subfield> </datafield> <datafield tag="700" ind1=" " ind2=" "> <subfield code="a">Bulut, Sami</subfield> <subfield code="u">Trakya Univ, Engn Fac, Food Engn Dept, Edirne, Turkey</subfield> </datafield> <datafield tag="909" ind1="C" ind2="4"> <subfield code="c">613-619</subfield> <subfield code="p">LWT-FOOD SCIENCE AND TECHNOLOGY</subfield> <subfield code="v">90</subfield> </datafield> <datafield tag="980" ind1=" " ind2=" "> <subfield code="a">user-tubitak-destekli-proje-yayinlari</subfield> </datafield> <datafield tag="540" ind1=" " ind2=" "> <subfield code="a">Creative Commons Attribution</subfield> <subfield code="u">http://www.opendefinition.org/licenses/cc-by</subfield> </datafield> <datafield tag="024" ind1=" " ind2=" "> <subfield code="a">10.1016/j.lwt.2018.01.013</subfield> <subfield code="2">doi</subfield> </datafield> <datafield tag="245" ind1=" " ind2=" "> <subfield code="a">Storage quality and microbiological safety of high pressure pasteurized liquorice root sherbet</subfield> </datafield> <datafield tag="100" ind1=" " ind2=" "> <subfield code="a">Aday, Serpil</subfield> <subfield code="u">Canakkale Onsekiz Mart Univ, Vocat Sch Biga, Canakkale, Turkey</subfield> </datafield> <datafield tag="909" ind1="C" ind2="O"> <subfield code="o">oai:zenodo.org:34231</subfield> <subfield code="p">user-tubitak-destekli-proje-yayinlari</subfield> </datafield> <datafield tag="650" ind1="1" ind2="7"> <subfield code="2">opendefinition.org</subfield> <subfield code="a">cc-by</subfield> </datafield> <datafield tag="260" ind1=" " ind2=" "> <subfield code="c">2018-01-01</subfield> </datafield> <datafield tag="856" ind1="4" ind2=" "> <subfield code="u">https://aperta.ulakbim.gov.trrecord/34231/files/bib-891e5d04-8bdb-451e-9ddf-a2f7d61e8ccf.txt</subfield> <subfield code="z">md5:e1553ef516be35bc50e99c2e894b4fa4</subfield> <subfield code="s">195</subfield> </datafield> <datafield tag="542" ind1=" " ind2=" "> <subfield code="l">open</subfield> </datafield> <controlfield tag="005">20210315190611.0</controlfield> <controlfield tag="001">34231</controlfield> <datafield tag="980" ind1=" " ind2=" "> <subfield code="a">publication</subfield> <subfield code="b">article</subfield> </datafield> <datafield tag="520" ind1=" " ind2=" "> <subfield code="a">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 &gt; .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.</subfield> </datafield> </record>
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