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Süt ve Süt Ürünlerinde Bazı Isıl Olmayan Mikrobiyal İnaktivasyon Yöntemleri

Yıl 2013, Cilt: 27 Sayı: 1, 97 - 108, 01.04.2013

Filiz Yangılar Emre Kabil

Öz

Anahtar Kelimeler

-

Kaynakça

  • Artíguez M.L., J.C. Arboleya, I. Martínez de Marañón. 2012. Influence of β-lactoglobulin and β- casein on Listeria innocua inactivation by pulsed light. International Journal of Food Microbiology, 153: 223-228.
  • Akdemir-Evrendilek, G. 2004. Microbiological aspects of nonthermal emerging technologies for safety of dairy products. Recent Developments in Dairy Science and Technology. International Dairy Symposium, 24-28 May, Isparta, Turkey, pp. 291-294.
  • Alavi S.H., B.K. Gogoi, M. Khan, B.J. Bowman, S.S.H. Rizvi. 1999. Structural properties of protein- stabilized starch-based supercritical fluid extrudates. Food Research International, 32: 107-118.
  • Altic L.C., T.M. Rowe, R. Grani. 2007. UV Light inactivation of Mycobacterium avium subsp. paratuberculosis in milk as assessed by FAST Plaque TB phage assay and culture. Appl Environ Microbiol, 73: 3728-3733.
  • Anderson J.G., N.J. Rowan, S.J. MacGregor, R.A. Fouracre, O. Farish. 2000. Inactivation of food- borne enteropathogenic bacteria and spoilage fungi using pulsed-light. IEEE Trans. Plasma Sci., 28: 83-88.
  • Anonim 2000. http://www.cfsan.fda.gov/~comm/ift-pref.html#sab
  • Anonim2012.http://www.food.hacettepe.edu.tr/turkish/ouyeleri/gmu809/eski_sunumlar/karbondioksit .pdf.
  • Barbosa-Canovas G.V., U.R. Pothakamury, E. Palou, B.G. Swanson. 1998. Nonthermal preservation of food, CRC press, Newyork, 0-8247-9979-8.
  • Bachmann, R. 1975. Sterilization by intense ultraviolet radiation. The Brown Boveri Review, 62: 206-209.
  • Barbosa-Cánovas G.V., M.M. Gongora-Nieto, U.R. Pothakamury, B.G. Swanson. 1999. Preservation of foods with pulsed electric fields. San Diego: Academic Press.
  • Bermşdez-Aguirre D., J.A. Yáñez, C. Patrick Dunne, N.M. Davies, G.V. Barbosa-Cánovas. 2010. Study of strawberry flavored milk under pulsed electric field processing. Food Research International, 43: 2201-2207.
  • Bintsis T., E. Litopoulou-Tzanetaki, R. Robinson. 2000. Existing and potencial applications of ultraviolet light in the food industry-a critical review. Journal of the Science of Food and Agriculture, 80: 637-645.
  • Brown, A. 2007. Understanding Food: principles & preparation, Wadswort publishing company, United States, 049510745X.
  • Buchheim W., M. Schütt, E. Frede. 1996. High pressure effects on emulsified fats. Progress in Biotechnology, 13: 331-336.
  • Castro A.J., G.V. Barbosa-Canovas, B.G. Swanson. 1993. Microbial inactivation of foods by pulsed electric fields. J. Food Process. Preserv., 17: 47-73.
  • Craven H.M., P. Swiergon, S.Ng.J. Midgely, C. Versteeg, M.J. Coventry, J. Wan. 2008. Evaluation of pulsed electric field and minimal heat treatments for inactivation of pseudomonas and enhancement of milk shelf-life. Innovative Food Science and Emerging Technologies, 9(2): 211-216.
  • Crehan C.M., D.J. Troy, D.J. Buckley. 2000. Effects of Salt Level and High Hidrostatic Pressure Processing on Frankfurters Formulated with 1.5 and 2.5 % Salt. Meat Science, 55: 125-130.
  • Cruz A.G., J.A.F. Faria, S.M.I. Saad, H.M.A. Bolini, A.S.S. Ana, M. Cristianini. 2010. High pressure processing and pulsed electric fields: potential use in probiotic dairy foods processing. Trends in Food Science and Technology, 21: 483-493.
  • Ćolnik M., M. Primózìc, Z. Knez, M. Habulin. 2012. Use of supercritical carbon dioxide for proteins and alcohol dehydrogenase release from yeast Saccharomyces cerevisiae. J. of Supercritical Fluids, 65: 11-17.
  • Debs-Louka E., N. Louka, G. Abraham, V. Chabot, K. Allaf. 1999. Effect of compressed carbon dioxide on microbial cell viability. Applied and Environmental Microbiology, 65: 626-631.
  • Devlieghere F., L. Vermeiren, J. Debevere. 2004. New Preservation Technologies: Possibilities and Limitations. International Dairy Journal. 14: 273-285.
  • Dillow A.K., F. Denghani, J.S. Hrkack, N.R. Foster, R. Langer. 1999. Bacterial inactivation by using near- and supercritical carbon dioxide. PNAS, 96, 10344.
  • Dunn J.E., R.W. Clark, J.F. Asmus, J.S. Pearlman, K. Boyer, F. Paırchaud, G. Hofman. 1991. Methods and apparatus for preservation of food stuffs. Pat., U.S., 5-034-235.
  • Elmnasser N., M. Federighi, A. Bakhrouf, N. Orange. 2010. Effectiveness of pulsed ultraviolet light treatment for bacterial inactivation on agar surface and liquid medium. Foodborne Pathogens and Disease, 7(11): 1401-1406.
  • Engin B., G. Onur, Y.K. Yonca. 2009. Ultraviyole ışınlarının sütün mikrobiyel özellikleri üzerine etkisi. Gıda, 34 (5): 303-308.
  • Enomoto A., K. Nakamura, K. Nagai, T. Hashimoto, M. Hakoda. 1997. Inactivation of food microorganisms by high-pressure carbon dioxide treatment with or without explosive decompression. Bioscience Biotechnology and Biochemistry, 61: 1133-1137.
  • Erkmen, O. 2002. Effects of carbon dioxide pressure on Saccharomyces cerevisiae. Food Science and Technology International, 8: 361-364.
  • Erkmen, O. 2003. Mathematical modeling of Saccharomyces cerevisiae inactivation under high- pressure carbon dioxide. Nahrung/Food, 47: 176-180.
  • Evrendilek G.A., Q.H. Zhang, E.R. Richter. 2004. Application of pulsed electric fields to skim milk inoculated with Staphylococcus aureus. Biosystem Engineering, 87(2): 137-144.
  • Evrendilek G.A., Q.H. Zhang. 2005. Effects of pulse polarity and pulse delaying time on pulsed electric fields-induced pasteurization of E.coli O157:H7. Journal of Food Engineering, 68(2): 271-276.
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Süt ve Süt Ürünlerinde Bazı Isıl Olmayan Mikrobiyal İnaktivasyon Yöntemleri

Yıl 2013, Cilt: 27 Sayı: 1, 97 - 108, 01.04.2013

Filiz Yangılar Emre Kabil

Öz

Süt ve süt ürünlerinin üretimleri sırasında mikroorganizmaların inaktivasyonu amacıyla pastörizasyon ve sterilizasyon gibi ısıl işlemler yaygın olarak kullanılmaktadır. Ancak ısıl işlem sonucu oluşan besin ve aroma kayıpları, enzimatik olmayan esmerleşme ve özellikle süt ürünlerindeki organoleptik değişiklikler nedeniyle mikrobiyal inaktivasyonu sağlamak için, alternatif metotlara ihtiyaç duyulmuştur. Başlıca problemler yüksek sıcaklıklardan kaynaklandığı için ısıl olmayan prosesler üzerine dikkat çekilmiştir. Bu maksatla gıdalarda; yüksek basınç (HP), atımlı ışık (PL), ultraviyole ışınlama (UV), süper kritik karbon dioksit (SC-CO2) ve vurgulu elektrik alan (PEF) gibi yöntemler kullanılmaktadır. Bu yöntemlerle ürünler ortam sıcaklığında işlem görmekte ve böylece hem bahsedilen kayıplar minimum düzeye inmekte hem de taze ve doğallıkları korunabilmektedir. Bu derlemede, süt ve ürünlerinde ısıl olmayan mikrobiyal inaktivasyon yöntemleri hakkında bilgi verilmeye çalışılmıştır

Anahtar Kelimeler

Patojen mikroorganizma inaktivasyon ısıl olmayan işlemler

Kaynakça

  • Artíguez M.L., J.C. Arboleya, I. Martínez de Marañón. 2012. Influence of β-lactoglobulin and β- casein on Listeria innocua inactivation by pulsed light. International Journal of Food Microbiology, 153: 223-228.
  • Akdemir-Evrendilek, G. 2004. Microbiological aspects of nonthermal emerging technologies for safety of dairy products. Recent Developments in Dairy Science and Technology. International Dairy Symposium, 24-28 May, Isparta, Turkey, pp. 291-294.
  • Alavi S.H., B.K. Gogoi, M. Khan, B.J. Bowman, S.S.H. Rizvi. 1999. Structural properties of protein- stabilized starch-based supercritical fluid extrudates. Food Research International, 32: 107-118.
  • Altic L.C., T.M. Rowe, R. Grani. 2007. UV Light inactivation of Mycobacterium avium subsp. paratuberculosis in milk as assessed by FAST Plaque TB phage assay and culture. Appl Environ Microbiol, 73: 3728-3733.
  • Anderson J.G., N.J. Rowan, S.J. MacGregor, R.A. Fouracre, O. Farish. 2000. Inactivation of food- borne enteropathogenic bacteria and spoilage fungi using pulsed-light. IEEE Trans. Plasma Sci., 28: 83-88.
  • Anonim 2000. http://www.cfsan.fda.gov/~comm/ift-pref.html#sab
  • Anonim2012.http://www.food.hacettepe.edu.tr/turkish/ouyeleri/gmu809/eski_sunumlar/karbondioksit .pdf.
  • Barbosa-Canovas G.V., U.R. Pothakamury, E. Palou, B.G. Swanson. 1998. Nonthermal preservation of food, CRC press, Newyork, 0-8247-9979-8.
  • Bachmann, R. 1975. Sterilization by intense ultraviolet radiation. The Brown Boveri Review, 62: 206-209.
  • Barbosa-Cánovas G.V., M.M. Gongora-Nieto, U.R. Pothakamury, B.G. Swanson. 1999. Preservation of foods with pulsed electric fields. San Diego: Academic Press.
  • Bermşdez-Aguirre D., J.A. Yáñez, C. Patrick Dunne, N.M. Davies, G.V. Barbosa-Cánovas. 2010. Study of strawberry flavored milk under pulsed electric field processing. Food Research International, 43: 2201-2207.
  • Bintsis T., E. Litopoulou-Tzanetaki, R. Robinson. 2000. Existing and potencial applications of ultraviolet light in the food industry-a critical review. Journal of the Science of Food and Agriculture, 80: 637-645.
  • Brown, A. 2007. Understanding Food: principles & preparation, Wadswort publishing company, United States, 049510745X.
  • Buchheim W., M. Schütt, E. Frede. 1996. High pressure effects on emulsified fats. Progress in Biotechnology, 13: 331-336.
  • Castro A.J., G.V. Barbosa-Canovas, B.G. Swanson. 1993. Microbial inactivation of foods by pulsed electric fields. J. Food Process. Preserv., 17: 47-73.
  • Craven H.M., P. Swiergon, S.Ng.J. Midgely, C. Versteeg, M.J. Coventry, J. Wan. 2008. Evaluation of pulsed electric field and minimal heat treatments for inactivation of pseudomonas and enhancement of milk shelf-life. Innovative Food Science and Emerging Technologies, 9(2): 211-216.
  • Crehan C.M., D.J. Troy, D.J. Buckley. 2000. Effects of Salt Level and High Hidrostatic Pressure Processing on Frankfurters Formulated with 1.5 and 2.5 % Salt. Meat Science, 55: 125-130.
  • Cruz A.G., J.A.F. Faria, S.M.I. Saad, H.M.A. Bolini, A.S.S. Ana, M. Cristianini. 2010. High pressure processing and pulsed electric fields: potential use in probiotic dairy foods processing. Trends in Food Science and Technology, 21: 483-493.
  • Ćolnik M., M. Primózìc, Z. Knez, M. Habulin. 2012. Use of supercritical carbon dioxide for proteins and alcohol dehydrogenase release from yeast Saccharomyces cerevisiae. J. of Supercritical Fluids, 65: 11-17.
  • Debs-Louka E., N. Louka, G. Abraham, V. Chabot, K. Allaf. 1999. Effect of compressed carbon dioxide on microbial cell viability. Applied and Environmental Microbiology, 65: 626-631.
  • Devlieghere F., L. Vermeiren, J. Debevere. 2004. New Preservation Technologies: Possibilities and Limitations. International Dairy Journal. 14: 273-285.
  • Dillow A.K., F. Denghani, J.S. Hrkack, N.R. Foster, R. Langer. 1999. Bacterial inactivation by using near- and supercritical carbon dioxide. PNAS, 96, 10344.
  • Dunn J.E., R.W. Clark, J.F. Asmus, J.S. Pearlman, K. Boyer, F. Paırchaud, G. Hofman. 1991. Methods and apparatus for preservation of food stuffs. Pat., U.S., 5-034-235.
  • Elmnasser N., M. Federighi, A. Bakhrouf, N. Orange. 2010. Effectiveness of pulsed ultraviolet light treatment for bacterial inactivation on agar surface and liquid medium. Foodborne Pathogens and Disease, 7(11): 1401-1406.
  • Engin B., G. Onur, Y.K. Yonca. 2009. Ultraviyole ışınlarının sütün mikrobiyel özellikleri üzerine etkisi. Gıda, 34 (5): 303-308.
  • Enomoto A., K. Nakamura, K. Nagai, T. Hashimoto, M. Hakoda. 1997. Inactivation of food microorganisms by high-pressure carbon dioxide treatment with or without explosive decompression. Bioscience Biotechnology and Biochemistry, 61: 1133-1137.
  • Erkmen, O. 2002. Effects of carbon dioxide pressure on Saccharomyces cerevisiae. Food Science and Technology International, 8: 361-364.
  • Erkmen, O. 2003. Mathematical modeling of Saccharomyces cerevisiae inactivation under high- pressure carbon dioxide. Nahrung/Food, 47: 176-180.
  • Evrendilek G.A., Q.H. Zhang, E.R. Richter. 2004. Application of pulsed electric fields to skim milk inoculated with Staphylococcus aureus. Biosystem Engineering, 87(2): 137-144.
  • Evrendilek G.A., Q.H. Zhang. 2005. Effects of pulse polarity and pulse delaying time on pulsed electric fields-induced pasteurization of E.coli O157:H7. Journal of Food Engineering, 68(2): 271-276.
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  • Karadağ A., P.Y. Omeroğlu, S. Saner. 2008. Gıda muhafazasında yeni teknolojilerin kullanımı- Hakemli Makale http://www.ggd.org.tr/icerik.php?id=168 (Erişim tarihi 21.11.2012).
  • Kavas G., N. Kavas, S. Gönc, Ö. Kınık. 2007. Süt teknolojisinde pulse elektrik alan uygulamaları. Gıda Mühendisliği 5. Kongresi, 8-10 Kasım, Ankara, 477-480.
  • Kelly A.L., M. Zeece. 2009a. Applications of novel technologies in processing of functional foods. Austrilian Journal of Dairy Technogy, 64(1): 12-16.
  • Kelly A.L., M. Zeece. 2009b. Applications of novel technologies in processing of functional foods. Austrilian Journal of Dairy Technogy, 64(1): 12-15.
  • Keyser M., I.A. Műller, F.P. Cilliers, W. Nel, P.A. Gouws. 2008. Ultraviolet radiation as a nonthermal treatment for the inactivation of microorganisms in fruit juice. Innovat. Food Sci. Emerg. Technol., 9: 348-354.
  • Koutchma, T. 2009. Advances in ultraviolet light technology for non-thermal processing of liquid foods. Food Bioprocess Technol., 2: 138-155.
  • Koutchma, N.T., J.L. Forney, I.C. Moraru. 2009. Ultraviolet Light in Food Technology Principles and Applications. CRC Press, USA, 296 p.
  • Krishnamurthy K., A. Demirci, J. Irudayaraj. 2007. Inactivation of Staphylococcus aureus in milk using flow-through pulsed UV-light treatment system. Journal of food Science 72 (7), M233– M239.
  • Lasagabaster A., J.C. Arboleya, I. Martínez de Marañón. 2011. Pulsed light technology for surface decontamination of eggs: impact on Salmonella inactivation and egg quality. Innovative Food Science & Emerging Technologies, 12: 124-128.
  • Liu Y.B., X.Y. Shen. 2007. Chemical modification of cotton cellulose in supercritical carbon dioxide: synthesis and characterization of cellulose carbamate. Carbohydrate Polymers, 67: 147-154.
  • Linton M., J.M.J. Mc Clements, M.F. Patterson. 2004. Changes in the microbiological quality of vacuum-packaged, minced chicken treated with high hydrostatic pressure. Innovative Food Sci and Emerging Techno, 5: 151-159.
  • Manoi K., S.S.H. Rizvi. 2008. Rheological characterization of texturized whey protein concentrate- based powders produced by reactive supercritical fluid extrusion. Food Research International, 41: 786-796.
  • Mañas P., R. Pagán. 2005. Microbial inactivation by new technologies of food preservation, a rewiev. Journal of Applied Microbiology, 98: 1387-1399.
  • Martin O., B.L. Qin, F.J. Chang, G.V. Barbosa-Cánovas, B.G. Swanson. 1997. Inactivation of Escheria coli in skim milk by high intensity pulsed electric fields. Journal of Food Process Engineering, 20: 317-336.
  • Moerman F., B. Mertens, L. Demey, A. Huyghebaert. 2001. Reduction of Bacillus subtilis, Bacillus stearothermophilus and Streptococcus faecalis in meat batters by temperature–high hydrostatic pressure pasteurization. Meat Science, 59(2): 115-125.
  • Morgan, R. 1989. UV green light desinfection. Dairy Industries International, 54: 33-35.
  • Muljana H., F. Picchioni, H.J. Heeres, L.P.B.M. Janssen. 2009. Supercritical carbon dioxide induced gelatinization of potato starch. Carbohydrate Polymers, 78: 511-519.
  • Mussa D.M., H.S. Ramaswamy, J.P. Smith. 1999. High pressure (HP) destruction kinetics of Listeria monocytogenes scott A in raw milk. Food Research International, 31(5): 343-350.
  • Nakamura K., A. Enomoto, H. Fukushima, K. Nagai, M. Hakoda. 1994. Disruption of microbial cells by flash discharge of high-pressure carbon dioxide. Bioscience Biotechnology and Biochemistry, 58, 1297.
  • Needs E.C., R.A. Stenning, A.L. Gill, V. Ferragut, G.T. Rich. 2000. High pressure treatment of milk: Effects on casein micelle structure and on enzymic coagulation. Journal Dairy Research, 67: 31- 42.
  • Noci F., M. Walkling-Ribeiro, D.A. Cronin, D.J. Morgan, J.G. Lyng. 2009. Effect of thermosonication, pulsed electric field and their combination on inactivation if Listeria innocua in milk. International Dairy Journal, 19: 30-35.
  • Oms-Oliu G., O. Martín-Belloso, R. Soliva-Fortuny. 2010. Pulsed light treatments for food preservation. A review. Food and Bioprocess Technology, 3(1): 13-23.
  • Öndül, E. ve H. Coşkun 2003. Yüksek hidrostatik basıncın süt ve süt ürünlerinin özellikleri üzerine etkisi. 3. Gıda Mühendisliği Kongresi. s: 187-202. 2-4 Ekim 2003, Ankara.
  • Öz F., M. Kaya. 2006. Yüksek Basınç uygulamasının et kalitesi üzerine etkisi. Atatürk Ünv. Zir. Fak. Derg., 37(2): 249-255.
  • Özcan T., O. Kurtuldu. 2011. Sütün raf ömrünün uzatılmasında alternatif yöntemler. U.Ü.Ziraat Fakültesi Dergisi, 25 (1): 119-129.
  • Özlü H., M. Atasever. 2007. Gıdalara yüksek basınç uygulaması. Atatürk Üniversitesi Vet. Bil. Derg., 2(1): 7-27.
  • Pala C.U., A.K. Tokluca. 2010. Ultraviyole ışın (UV) teknolojisinin meyve sularına uygulanması. Akademik Gıda, 8(1): 17-22.
  • Patterson M.F., D.J. Kilpatrick. 1998. The combined effect of high hydrostatic pressure and milk heat on inactivation of pathogens in milk and poultry. Journal of Food Protection, 61: 432-436.
  • Penna A.L., B. Subbarao-Gurram, G.V. Barbosa-Ca´novas. 2007. Effect of the milk treatment on acidification, physicochemical characteristics and probiotic cell counts in low fat yogurt. Milchwissenschaft, 62(1): 48-51.
  • Pereda J., V. Ferragut, J.M. Quevedo, B. Guamis, A.J. Trujillo. 2007. Effects of ultra-high pressure homogenization on microbial and physicochemical shelf life of milk. Journal of Dairy Science, 90: 1081-1093.
  • Ramaswamy H.S., E. Riahi, E. Idziak. 2003. High pressure destruction kinetics of E. coli (29055) in apple juice. Journal of Food Science, 68(5): 1750-1756.
  • Ramaswamy H.S., H. Jin, S. Zhu. 2009. Effects of fat, casein and lactose on high-pressure destruction of Escheria coli K12 (ATCC-29055) in milk. Food and Bioproducts Processing, 87: 1-6.
  • Reinemann D.J., P. Gouws, T. Cilliers, K. Houck, J.R. Bishop. 2006. New methods for UV treatment of milk for improved food safety and product quality. ASABE Annual International Meeting. 9- 12 July 2006, Oregon, Portland, Paper number 066088.
  • Ross A.I.V., M.W. Griffiths, G.S. Mittal, H.C. Deeth. 2003. Combining Nonthermal Technologies to Control Foodborne Microorganisms. International Journal of Food Microbiology, 89: 125-138.
  • Rowan N.J., S.J. MacGregor, J.G. Anderson, R.A. Fouracre, L. McIlvaney, O. Farish. 1999. Pulsed- light inactivation of food-related microorganisms. Applied and Environmental Microbiology, 65: 1312-1315.
  • Singh, R.P. 2001. Technical elements of new and emerging non-thermal food technologies. http://www.fao.org/ag/ags/agsi/nonthermal/nonthermal_1.htm.
  • Spilimbergo S., D. Manton, A. Quaranta, G. Della Mea. 2009. Real-time monitoring of cell membrane modification during supercritical CO2 pasterurization. J. Supercritical Fluids, 48: 93- 97.
  • Spilimbergo S., P. Foladori, D. Mantoan, G. Ziglio, G. Della Mea. 2010. High-pressure CO2 inactivation and induced damage on Saccharomyces cerevisiae evaluated by flow cytometry. Process Biochemistry, 45: 647-654.
  • Takeshıta K., J. Shıbato, T. Sameshıma, S.I. Fukunaga, K. Arıhara, M. Itoh. 2003. Damage of yeast cells induced by pulsed light irradiation. International Journal of Food Microbiology, 85: 151- 158.
  • Tran M.T.T., M. Farid. 2004. Ultraviolet treatment of orange juices. Innovat. Food Sci. Emerg. Technol. 5: 495-502.
  • Trujillo A.J., M. Capellas, R. Gervilla, J. Saldo, B. Guamis. 2002. Application of High Hydrostatic Pressure on Milk and Diary Products: a Review. Innovative Food Science and Emerging Technologies, 3: 295-307.
  • Tülek Y., G. Filizay. 2006. Gıda endüstrisinde kullanılan yüksek hidrostatik basınç sistemleri. Pamukkale Üniversitesi, Mühendislik Bilimleri Dergisi, 12(2): 225-231.
  • Ünlütürk S., M.R.B. Atılgan, A.H. Baysala, C. Tarı. 2008. Use of UV-C radiation as a non-thermal process for liquid egg products (LEP). Journal of Food Engienering, 561-568.
  • Wekhof, A. 2000. Disinfection with flash lamps. Journal of Pharmaceutical Science and Technology, 54: 264-276.
  • Xu D., F. Yuan, J. Jiang, X. Wang, Z. Hou, Y. Gao. 2011. Structural and conformational modification of whey proteins induced by supercritical carbon dioxide. Innovative Food Science and Emerging Technologies, 12: 32-37.
  • Voigt D.D., F. Chevalier, J.A. Donaghy, M.F. Patterson, M.C. Qian, A.L. Kelly. 2012. Effect of high- pressure treatment of milk for cheese manufacture on proteolysis, lipolysis, texture and functionality of Cheddar cheese during ripening. Innovative Food Science and Emerging Technologies, 13: 23-30.
  • Yetim H., Z. Kesmen, A. Kayacıer. 2003. Et endüstrisinde yüksek basınç uygulamaları. Türkiye 3. Gıda Mühendisliği Kongresi, 2-4 Ekim 2003, Ankara, Türkiye.
  • Yu L.J., M. Ngadi, G.S.V. Raghavan. 2009. Effect of temperature and pulsed electric field treatment on rennet coagulation properties of milk. Journal of Food Engineering, 95(1): 115-118.
  • Zhang Q., B. Qin, G.V. Barbosa-Cánovas, B.G. Swanson. 1995. Inactivation of E.coli for food pasteurization by high-strenght pulsed electric fields. Journal of Food Processing and Preservation, 19: 103-118.
  • Zorba Ö., S. Kurt. 2005. Yüksek basınç uygulamasının Et ve Et ürünleri kalitesi üzerine etkisi. YYÜ Vet. Fak. Derg., 16(1): 71-76.
Toplam 94 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Araştırma Makaleleri
Yazarlar

Filiz Yangılar Bu kişi benim

Emre Kabil Bu kişi benim

Yayımlanma Tarihi 1 Nisan 2013
Yayımlandığı Sayı Yıl 2013 Cilt: 27 Sayı: 1

Kaynak Göster

APA Yangılar, F., & Kabil, E. (2013). Süt ve Süt Ürünlerinde Bazı Isıl Olmayan Mikrobiyal İnaktivasyon Yöntemleri. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 27(1), 97-108.
AMA Yangılar F, Kabil E. Süt ve Süt Ürünlerinde Bazı Isıl Olmayan Mikrobiyal İnaktivasyon Yöntemleri. Uludag Üniv. Ziraat Fak. Derg. Nisan 2013;27(1):97-108.
Chicago Yangılar, Filiz, ve Emre Kabil. “Süt Ve Süt Ürünlerinde Bazı Isıl Olmayan Mikrobiyal İnaktivasyon Yöntemleri”. Uludağ Üniversitesi Ziraat Fakültesi Dergisi 27, sy. 1 (Nisan 2013): 97-108.
EndNote Yangılar F, Kabil E (01 Nisan 2013) Süt ve Süt Ürünlerinde Bazı Isıl Olmayan Mikrobiyal İnaktivasyon Yöntemleri. Uludağ Üniversitesi Ziraat Fakültesi Dergisi 27 1 97–108.
IEEE F. Yangılar ve E. Kabil, “Süt ve Süt Ürünlerinde Bazı Isıl Olmayan Mikrobiyal İnaktivasyon Yöntemleri”, Uludag Üniv. Ziraat Fak. Derg., c. 27, sy. 1, ss. 97–108, 2013.
ISNAD Yangılar, Filiz - Kabil, Emre. “Süt Ve Süt Ürünlerinde Bazı Isıl Olmayan Mikrobiyal İnaktivasyon Yöntemleri”. Uludağ Üniversitesi Ziraat Fakültesi Dergisi 27/1 (Nisan 2013), 97-108.
JAMA Yangılar F, Kabil E. Süt ve Süt Ürünlerinde Bazı Isıl Olmayan Mikrobiyal İnaktivasyon Yöntemleri. Uludag Üniv. Ziraat Fak. Derg. 2013;27:97–108.
MLA Yangılar, Filiz ve Emre Kabil. “Süt Ve Süt Ürünlerinde Bazı Isıl Olmayan Mikrobiyal İnaktivasyon Yöntemleri”. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, c. 27, sy. 1, 2013, ss. 97-108.
Vancouver Yangılar F, Kabil E. Süt ve Süt Ürünlerinde Bazı Isıl Olmayan Mikrobiyal İnaktivasyon Yöntemleri. Uludag Üniv. Ziraat Fak. Derg. 2013;27(1):97-108.