Apricot nectar processing by pulsed electric fields

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dc.authorid0000-0001-5064-4195
dc.authorid0000-0001-5023-3935
dc.contributor.authorEvrendilek, Gülsün Akdemir
dc.contributor.authorAltuntaş Julide
dc.contributor.authorSangun, Mustafa Kemal
dc.contributor.authorZhang, Howard Q.
dc.date.accessioned2021-06-23T19:35:12Z
dc.date.available2021-06-23T19:35:12Z
dc.date.issued2013
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractApplication of pulsed electric fields to process apricot nectar by determining the pH,. Brix, total acidity, conductivity, color, non-enzymatic browning index, concentration of mineral ions, and retention of ascorbic acid and beta carotene as well as inactivation of Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus, Pseudomonas syringae subs. syringae, Erwinia carotowora, Penicillum expansum, and Botrytis cinerea was explored in this study. Processing of apricot nectar did not cause a significant difference in measured attributes (p > 0.05). However, inactivation of all microorganisms was significantly increased with increased electric field strength and treatment time (p <= 0.05). Microbial inactivation data fit both the Weibull distribution and log-logistic model.en_US
dc.identifier.doi10.1080/10942912.2010.551307
dc.identifier.endpage227en_US
dc.identifier.issn1094-2912
dc.identifier.issn1532-2386(online)
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-84868648819en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage216en_US
dc.identifier.urihttps://doi.org/10.1080/10942912.2010.551307
dc.identifier.urihttps://hdl.handle.net/20.500.12491/7735
dc.identifier.volume16en_US
dc.identifier.wosWOS:000310610600019en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorEvrendilek, Gülsün Akdemir
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofInternational Journal Of Food Propertiesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectApricot Nectaren_US
dc.subjectFood Qualityen_US
dc.subjectFoodborne Pathogensen_US
dc.subjectFood Spoilage Fungien_US
dc.subjectMicrobial Inactivationen_US
dc.subjectPulsed Electric Fieldsen_US
dc.titleApricot nectar processing by pulsed electric fieldsen_US
dc.typeArticleen_US

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