Effect of various forms of non-thermal treatment of the quality and safety in carrots

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dc.authorid0000-0001-5064-4195en_US
dc.contributor.authorEvrendilek, Gülsün Akdemir
dc.contributor.authorÖzdemir, Pınar
dc.date.accessioned2021-06-23T19:51:47Z
dc.date.available2021-06-23T19:51:47Z
dc.date.issued2019
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractFresh carrots were processed using ozone, ultrasonication, alkaline ionized water, and high pressure processing (HPP) as well as quantifying their effects on 28 food quality and safety responses. Out of the four treatments, HPP at 350 and 450 MPa for 5 min achieved the highest reductions by 5.8, 5.7, 6.3, 4.7 and 5.7 log cfu mL(-1) in total mesophilic aerobic bacteria, total mold and yeast, total coliform, Escherichia coli O157:H7, and Salmonella Enteritidis, respectively. No downgrading changes as a function of the treatments were observed in pH, degrees Brix, titratable acidity, conductivity, color values, total antioxidant capacity, organic acids, phenolic compounds, and alpha and beta carotenes. The most pronounced textural changes occurred with HPP. Joint optimization of 25 food quality and safety responses pointed to ozone (8.2 g m(-3)) and HPP (450 MPa) for 5 min as the most effective treatments, respectively.en_US
dc.identifier.doi10.1016/j.lwt.2019.02.031
dc.identifier.endpage354en_US
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85061650939en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage344en_US
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2019.02.031
dc.identifier.urihttps://hdl.handle.net/20.500.12491/10045
dc.identifier.volume105en_US
dc.identifier.wosWOS:000462690200044en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorEvrendilek, Gülsün Akdemir
dc.institutionauthorÖzdemir, Pınar
dc.language.isoenen_US
dc.publisherElsevier Science Bven_US
dc.relation.ispartofLwt-Food Science And Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCarroten_US
dc.subjectOzoneen_US
dc.subjectHigh Pressure Processingen_US
dc.subjectUltrasonicationen_US
dc.subjectAlkaline Ionized Wateren_US
dc.subjectSurface Disinfectionen_US
dc.titleEffect of various forms of non-thermal treatment of the quality and safety in carrotsen_US
dc.typeArticleen_US

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