Yazar "Öner, Manolya Eser" seçeneğine göre listele

Listeleniyor 1 - 8 / 8
  • [ X ]
    Öğe
    Effect of high-pressure processing and nisin on microbial inactivation and quality of avocado dressing
    (Amer Soc Agricultural & Biological Engineers, 2020) Öner, Manolya Eser
    The effect of high-pressure processing (HPP) (200, 300, 400, 500, and 600 MPa) and nisin (0, 100, and 200 ppm) on L. innocua and E. coli inactivation and on the color, pH, TSS, and viscosity of avocado dressing was investigated. HPP at 600 MPa for 3 min resulted in 7 log CFU mL(-1) reductions of both L. innocua and E. coli in avocado dressing. Combining HPP at <= 500 MPa with 100 ppm nisin exhibited significant additional L. innocua and E. coli inactivation, indicating high synergy between HPP and nisin. Pressure levels up to 600 MPa did not affect the color, pH, and total soluble solids of avocado dressing. The avocado dressing followed pseudoplastic flow behavior, and the viscosity of the samples decreased with increasing pressure and temperature. HPP was effective in controlling E. coli and L. innocua in avocado dressing without significant quality loss.
  • [ X ]
    Öğe
    Food additives and microbiota
    (2020) Gültekin, Fatih; Öner, Manolya Eser; Savaş, Hasan Basri; Doğan, Bora
    The use of food additives in food production is inevitable in this modern world. Although only a safe amount of food additives is approved, their safety has always been questioned. To our knowledge, the effects of food additives on microbiota have not been investigated in a detailed manner in the literature so far. In this review, the effects of artificial sweeteners, sugar alcohols, emulsifiers, food colorants, flavor enhancers, thickeners, anticaking agents, and preservatives on microbiota were reviewed. Even though most of the results illustrated negative outcomes, few of them showed positive effects of food additives on the microbiota. Although it is difficult to obtain exact results due to differences in experimental animals and models, said the findings suggest that nonnutritive synthetic sweeteners may lead to glucose intolerance by affecting microbiota and a part of sugar alcohols show similar effects like probiotics.
  • [ X ]
    Öğe
    Inactivation of listeria innocua and Escherichia coli in carrot juice by combining high pressure processing, nisin, and mild thermal treatments
    (Elsevier Sci Ltd, 2019) Pokhrel, Prashant Raj; Toniazzo, Taise; Boulet, Camille; Öner, Manolya Eser; Sablani, Shyam S.; Tang, Juming; Barbosa-Canovas, Gustavo V.
    This study explored the effectiveness of high pressure (200-500 MPa) alone or in combination with mild thermal treatments (35 and 50 degrees C) and nisin (25 and 50-ppm) on the inactivation of L. innocua and E. coil in carrot juice. Processing at 500 MPa at 20 degrees C for 2 min without nisin resulted in 4- and 5-log CFU/mL reduction of L. innocua and E. coli, respectively while incorporating 25-ppm nisin at same pressure and temperature rendered 7-log CFU/mL reduction. There was synergism between high pressure, nisin, and heat in all treatments to inactivate both microorganisms. After a 28-d of refrigerated storage, total plate counts were < 2-log CFU/mL in carrot juice treated with combination of 300 MPa and 25-ppm nisin at 35 degrees C. All combinations resulted in less intense use of pressure, i.e. more energy efficient, cost effective processes while attaining high quality juices. The results of this study suggest that by using selected combinations of high pressure, nisin and mild temperatures, safe, clean label, high-quality juices can be produced. Industrial relevance: The results from this study show a synergistic effect on the inactivation of L. innocua and E. coil in carrot juice from the combined application of HPP, nisin, and mild temperatures. By replacing the use of HPP alone by these combinations will allow the use of reduced pressures over shorter period of times to process low-acid juices, lowering energy requirements and increasing throughput. This study will aid the beverage processing industry in the development of clean label juice products with fresh-like quality attributes and using considerable less energy to conventional processing.
  • [ X ]
    Öğe
    Kullanıma hazır dondurulmuş gölevez üretimi
    (2020) Öner, Manolya Eser; Baş, Erman; Öner, Mehmet Durdu
    Gölevez (Colocasia esculenta (L.) Schott) Akdeniz sahillerinde çok fazla yetiştirilen, patatesten çok daha fazla lif, potasyum, magnezyum ve çinko içeren bir tarım ürünüdür. Mineral miktarı yörede çok üretilen ve tüketilen muzdan yüksek olup, glisemik indeksi patatesten çok düşüktür. Gölevez yumrularının patatesten daha sert olan yapısı, soyulduğu ve kesildiği zaman çok fazla müsilaj çıkışı olması, ayrıca hasat sonrası raf ömrünün kısa olması nedeniyle tüketimi azdır. Bu çalışmanın amacı yüksek kaliteli ve besinsel değerlerinin korunduğu kullanıma hazır dondurulmuş kızartmalık gölevez üreterek tüketimini artırmaktır. Bunun için uygulanan işlemler asitli çözeltilerde bekletme, 85±1°C’de 2, 4 ve 6 dk haşlama, 20±1°C’de 5 dk soğutma, 180±1°C’de 1 dk ön kızartma ve -18±1°C’de 6 ay depolamadan oluşmaktadır. İşlemlerden geçirilen ve depolanan gölevez ürünlerine küf, nem, kül, su tutma kapasitesi, yağ tutma kapasitesi, renk ve duyusal analizler yapılmıştır. Küf analizi sonuçlarına göre 85±1°C’de 6 dk haşlama işleminin ürünün -18±1°C’de 6 ay saklanabilmesi için gerekli olduğu belirlenmiştir. Ürünlerin su tutma kapasitesi arttıkça yağ tutma kapasitesinde azalma olmuştur. Limonlu çözeltide bekletilip, haşlama işleminin ardından ön kızartma uygulanan ürünlerde kül oranı diğer ürünlerden daha yüksek çıkmıştır. Ön kızartma işlemi uygulandığı zaman L* değerinde artış, a* ve b* değerlerinde düşme dolayısıyla renkte koyulaşma ve sarımsı renkte azalma gözlemlenmiştir. Duyusal analiz sıralama testi sonucunda en çok tercih edilen sitrik asit çözeltisinde bekletilip ön kızartma uygulanan (Lt6-K), en az tercih edilen ise sirkeli suda bekletilip ön kızartma uygulanan (S6-K) ürün olmuştur.
  • [ X ]
    Öğe
    Mathematical modeling of packed bed and microwave drying of enriched couscous
    (Springer, 2018) Yüksel, Ayşe Nur; Öner, Mehmet Durdu; Bayram, Mustafa; Öner, Manolya Eser
    In this study, the drying kinetics and modeling of enriched couscous with two different compositions (A and B) were carried out by using packed bed (60 and 80 A degrees C) and microwave (180 and 360 W) drying techniques. Seven drying models were used to determine the best fitting of experimental data. Moreover, the effects of drying methods and parameters on color, yield and sensory attributes of enriched couscous were evaluated. It was found that microwave intensity increment is more effective on drying rate and drying time in contrast to the increment of drying air temperature in the packed bed drying. The free moisture contents of the enriched couscous decreased with time. The effective moisture diffusivities of enriched couscous produced with composition A and B were between 0.93 x 10(-8) to 1.68 x 10(-8) and 0.86 x 10(-8) to 1.42 x 10(-8) m(2) s(-1), respectively. Midilli and others model for the packed bed and microwave drying was observed to be the most suitable for the experimental data with the highest values of R-2, and the lowest values of RMSE, chi(2) and RSS.
  • [ X ]
    Öğe
    Minimally processed herbs, spices, medicinal and aromatic plants
    (Springer, 2017) Öner, Manolya Eser
    [No abstract available]
  • [ X ]
    Öğe
    Selected Novel Food Processing Technologies Used as Hurdles
    (Springer, 2020) Barbosa-Cánovas, Gustavo V.; Yıldız, Semanur; Öner, Manolya Eser; Candoğan, Kezban
    Hurdle technology is a combination of different preservation factors and/or technologies to produce high quality, safe and in many cases, shelf-stable food products. Incorporation of nonthermal processing technologies in hurdle combinations is of great interest due to their lethal effect on vegetative bacteria, yeasts, and molds, while maintaining the nutritional and organoleptic properties of the original food products. Each preservation method has its pros and cons depending on the processing parameters and food matrix. Thus, the hurdle approach is a promising strategy to avoid the limitations of most of the processing technologies. This approach enhances the lethality, reduces the cost, treatment intensity and/or time compared to the individual application of a stress factor. In this chapter, the combinations of some of the most common nonthermal technologies, such as high pressure processing, pulsed electric fields, ultrasound, and light-based technologies with conventional hurdles (i.e. heat, pH, antimicrobials) are reviewed and explained, and given emphasis to the microbial inactivation in selected food products. © Springer Nature Switzerland AG 2020.
  • [ X ]
    Öğe
    The effect of high-pressure processing or thermosonication in combination with nisin on microbial inactivation and quality of green juice
    (Wiley, 2020) Öner, Manolya Eser
    The impact of high-pressure processing (HPP) or thermosonication (TS) in combination with nisin on the microbial inactivation of green juice (celery stalk, apple, cucumber, parsley) and changes in its quality was investigated. Microbial inactivation with HPP at 600 MPa resulted >= 7 log reduction ofEscherichia coli, whereas 5 and 7 log reduction ofListeria innocuawere attained after combining with 100 and 200 mg/L of nisin, respectively. With TS at 60 degrees C, 7.42 log reduction ofE. coliwas achieved after 6 min; meanwhile, combining with 100 mg/L of nisin, 7 log reduction ofL. innocuawas detected after 3 min. Neither HPP nor TS did not alter pH and total soluble solids; however, significant changes were observed in color. Green juice predominantly followed Newtonian flow behavior and the viscosity did not change significantly after using both technologies. Results indicated that HPP or TS in combination with nisin is a viable option for green juice pasteurization. Practical applications Green juice is a heat-sensitive food product with numerous health benefits. Selected nonthermal food processing technologies using HPP or TS in combination with nisin revealed promising results for the inactivation of both gram-negative and gram-positive bacteria in green juice without adverse effect on quality including pH, total soluble solids, color, and viscosity. With nisin combination, either HPP or TS could be used as an effective nonthermal pasteurization process for high-quality green juice production.