Image Analysis Based Quantification of Bacterial Volume Change with High Hydrostatic Pressure
Scanning electron microscopy (SEM) images of Staphylococcus aureus 485 and Escherichia coli O157:H7 933 were taken after pressure treatments at 200 to 400 MPa. Software developed for this purpose was used to analyze SEM images and to calculate the change in view area and volume of cells.
Multi-pulsed High Hydrostatic Pressure Treatment for Inactivation and Injury of Escherichia coli
Escherichia coli cells in peptone water were pressurized at 300MPa at ambient temperature with no holding time (pulse series) and with a total holding duration of 300s for...
Effect of Infrared-assisted Microwave Cooking on Texture and Color Quality of Atlantic Salmon (Salmo salar) Fillet
Turkey's National 11th Food Congress is held on October 10-12th, 2012 in Atatürk Congress Center located in Tayfur Sökmen Campus of Hatay Mustafa Kemal University.
High Hydrostatic Pressure (HHP) Inactivation of Foodborne Pathogens in Low-acid Juices
Consumption of unpasteurised fruit/vegetable juices has increased in recent years due to their freshness, low calorie contribution and good nutritional quality. However, unpasteurised fresh juices with low acidity...
Injury and Inactivation of Escherichia coli by Pulsed High Hydrostatic Pressure (HHP)
Turkey's National 11th Food Congress is held on October 10-12th, 2012 in Atatürk Congress Center located in Tayfur Sökmen Campus of Hatay Mustafa Kemal University.
Infrared Assisted Microwave Cooking of Atlantic Salmon (Salmo salar)
In this study, infrared–microwave combination heating was used to cook Atlantic salmon (Salmo salar) samples, and the optimum cooking conditions in infrared-microwave combination oven were determined. Response Surface Methodology (RSM)...