Processing of red wine by pulsed electric fields with respect to quality parameters

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dc.authorid0000-0001-5064-4195
dc.contributor.authorAbca, Elif E.
dc.contributor.authorEvrendilek, Gülsün Akdemir
dc.date.accessioned2021-06-23T19:37:13Z
dc.date.available2021-06-23T19:37:13Z
dc.date.issued2015
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractProcessing of red wine by pulsed electric fields (PEFs) with determination of physical, chemical and sensory properties as well as inactivation of Escherichia coli O157: H7, Lactobacillus delbrueckii ssp. bulgaricus, Candida lipolytica, Saccharomyces cerevisiae and Hansenula anomala revealed that increased electric field strength and treatment temperature did not cause significant difference on measured attributes (P > 0.05); however, initial number of inoculated microorganisms significantly decreased (P <= 0.05). Response surface methodology was used to design the experiments, and a central composite design with quadratic model fitted to explain microbial inactivation. It is concluded that processing of red wine with no significant changes and microbial stability can be ensured with PEF treatment.en_US
dc.identifier.doi10.1111/jfpp.12285
dc.identifier.endpage767en_US
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue6en_US
dc.identifier.scopus2-s2.0-84953369738en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage758en_US
dc.identifier.urihttps://doi.org/10.1111/jfpp.12285
dc.identifier.urihttps://hdl.handle.net/20.500.12491/8127
dc.identifier.volume39en_US
dc.identifier.wosWOS:000368126300024en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorEvrendilek, Gülsün Akdemir
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal Of Food Processing And Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.titleProcessing of red wine by pulsed electric fields with respect to quality parametersen_US
dc.typeArticleen_US

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