Review
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OZON UYGULAMASININ TAHIL VE ÜRÜNLERİ ÜZERİNDEKİ ETKİLERİ

Year 2023, Volume: 48 Issue: 2, 285 - 304, 15.04.2023
https://doi.org/10.15237/gida.GD22117

Abstract

Ozon (O3), kimyasal ve mikrobiyal detoksifikasyon amacıyla gıda endüstrisinin farklı alanlarında (taze meyve ve sebzeler, süt ürünleri, meyve suyu işleme endüstrisi, tahıl ve tahıl ürünleri endüstrisi, suların sterilizasyonu ve ambalajlama teknolojisi) yaygın olarak kullanılan ve genellikle güvenli olarak kabul edilen (GRAS) kuvvetli bir oksidan bileşik olup yeşil teknoloji potansiyeline sahiptir. Ozon uygulaması ile gıdaların mikrobiyolojik kalitesi iyileştirilerek raf ömrü uzamakta, ayrıca gıdalardaki mikotoksinler etkili bir şekilde azaltılmakta veya tamamıyla elemine edilebilmektedir. Ayrıca uygulama parametrelerine bağlı olarak tahılın önemli makro ve mikro bileşenlerinden protein, nişasta, renk, mineral madde, biyoaktif bileşenler, yağ, asitlik ve çimlenme kabiliyeti üzerinde olumlu/olumsuz birtakım değişikliklere neden olmakta ve son ürün özelliklerini etkilemektedir. Bu derleme çalışmasının amacı ozonun uygulama parametrelerine bağlı olarak tahılda meydana getirdiği fiziksel, kimyasal, fizikokimyasal ve tekstürel özelliklerindeki değişikliklerin bazı literatür verileri ile açıklanmasıdır.

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THE EFFECT OF OZONE TREATMENT ON CEREALS AND PRODUCTS

Year 2023, Volume: 48 Issue: 2, 285 - 304, 15.04.2023
https://doi.org/10.15237/gida.GD22117

Abstract

Ozone (O3) is widely used and generally accepted as safe (GRAS) for chemical and microbial detoxification in different areas of the food industry (fresh fruits and vegetables, dairy products, juice processing industry, grain and cereal products industry, sterilization of water and packaging technology). It is also termed green technology. By ozone application, the microbiological quality of the food is improved, the shelf life is extended, mycotoxins in the food can also be effectively reduced or completely eliminated. Depending on the application parameters, it causes some changes on protein, starch, color, mineral substance, bioactive components, oil, acidity and germination ability, and affects the final product properties. The purpose of this review study is to explain the changes in the physical, chemical, physico-chemical and textural properties of the cereals depending on the application parameters of ozone with some literature data.

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There are 73 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Articles
Authors

Çağla Kayişoğlu 0000-0002-5235-7963

Seçil Türksoy 0000-0001-5763-2744

Publication Date April 15, 2023
Published in Issue Year 2023 Volume: 48 Issue: 2

Cite

APA Kayişoğlu, Ç., & Türksoy, S. (2023). OZON UYGULAMASININ TAHIL VE ÜRÜNLERİ ÜZERİNDEKİ ETKİLERİ. Gıda, 48(2), 285-304. https://doi.org/10.15237/gida.GD22117
AMA Kayişoğlu Ç, Türksoy S. OZON UYGULAMASININ TAHIL VE ÜRÜNLERİ ÜZERİNDEKİ ETKİLERİ. The Journal of Food. April 2023;48(2):285-304. doi:10.15237/gida.GD22117
Chicago Kayişoğlu, Çağla, and Seçil Türksoy. “OZON UYGULAMASININ TAHIL VE ÜRÜNLERİ ÜZERİNDEKİ ETKİLERİ”. Gıda 48, no. 2 (April 2023): 285-304. https://doi.org/10.15237/gida.GD22117.
EndNote Kayişoğlu Ç, Türksoy S (April 1, 2023) OZON UYGULAMASININ TAHIL VE ÜRÜNLERİ ÜZERİNDEKİ ETKİLERİ. Gıda 48 2 285–304.
IEEE Ç. Kayişoğlu and S. Türksoy, “OZON UYGULAMASININ TAHIL VE ÜRÜNLERİ ÜZERİNDEKİ ETKİLERİ”, The Journal of Food, vol. 48, no. 2, pp. 285–304, 2023, doi: 10.15237/gida.GD22117.
ISNAD Kayişoğlu, Çağla - Türksoy, Seçil. “OZON UYGULAMASININ TAHIL VE ÜRÜNLERİ ÜZERİNDEKİ ETKİLERİ”. Gıda 48/2 (April 2023), 285-304. https://doi.org/10.15237/gida.GD22117.
JAMA Kayişoğlu Ç, Türksoy S. OZON UYGULAMASININ TAHIL VE ÜRÜNLERİ ÜZERİNDEKİ ETKİLERİ. The Journal of Food. 2023;48:285–304.
MLA Kayişoğlu, Çağla and Seçil Türksoy. “OZON UYGULAMASININ TAHIL VE ÜRÜNLERİ ÜZERİNDEKİ ETKİLERİ”. Gıda, vol. 48, no. 2, 2023, pp. 285-04, doi:10.15237/gida.GD22117.
Vancouver Kayişoğlu Ç, Türksoy S. OZON UYGULAMASININ TAHIL VE ÜRÜNLERİ ÜZERİNDEKİ ETKİLERİ. The Journal of Food. 2023;48(2):285-304.

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