Sibel Uzuner - Academia.edu (original) (raw)

Papers by Sibel Uzuner

GIDA / THE JOURNAL OF FOOD, 2017

Different gum concentrations of carboxymethyl cellulose (CMC)-guar gum (GG) mixtures (1.5, 2.0, 2... more Different gum concentrations of carboxymethyl cellulose (CMC)-guar gum (GG) mixtures (1.5, 2.0, 2.5%) and their volumetric mixing ratio (25:75, 50:50, 75:25) were analyzed for Burger model parameters by using response surface design approach based on creep-recovery measurements at 15, 25, 35 °C. Four component Burger model was used to characterize viscoelasticity of gum mixtures with experimental creep-recovery responses (J 0 , J 1 , t 1 , η 0 , Jr 0 , Jr 1 and tr 1) and it was found to be satisfactory (R 2 = 0.82-0.99) for the determination of the creep-recovery properties of gum mixtures. The high ratio of GG in concentrated CMC-GG mixture provided an increase in the elasticity in the strong or stiffer structure of gum mixtures at especially low temperatures when it was compared to CMC. However, at high temperature viscous property of the CMC-GG mixture was dominant. It was found that regressed parameters from Burger model were highly dependent to temperature with respect to both volumetric mixing ratio and concentration.

Frontiers in Food Science and Technology

Due to the growing demand for commercial enzymes derived from renewable and sustainable resources... more Due to the growing demand for commercial enzymes derived from renewable and sustainable resources with higher efficacy, algal biomass has gained more attention. Thus, the production of exo-polygalacturonase (PGase) from Bacillus subtilis under submerged fermentation (SmF) using algal feedstocks as a carbon source in fermentation medium and its potential use for the clarification of apple and carrot juices with the optimization of the enzyme loading, pH, and time using Box–Behnken response surface methodology (RSM) were prompted. The maximum PGase activity of 510.61 ± 7.86 U/L was achieved at pH 5.0 after 48 h at 40°C using 0.5% (w/v) pectin, 0.1% (w/v) yeast extract, 0.02% (w/v) MgSO47H2O, 0.02% (w/v) K2HPO4, 0.3% (w/v) glucose, and 0.583% (w/v) microalgae hydrolysate as a fermentation medium. PGase production without glucose was favored by SmF with a shake flask working volume of 100 ml (248.90 ± 4.58 U/L) as compared to a bioreactor with a working volume of 1 L (192.99 ± 0.84) for...

rd International conference on Food and Biosystems Engineering, (1 - 04 Haziran 2017), Jul 2, 2017

Pomegranate and pomegranate juices (PJs) have taken great attention for their health benefits in ... more Pomegranate and pomegranate juices (PJs) have taken great attention for their health benefits in the last years. As there is an increasing concern about potential health benefits of ellagic acid, it is of great interest to evaluate alterations in ellagic acid concentration of commercial PJs. The purpose of this study is to analyze total phenolic, free and total ellagic acid content of six commercial PJs sold in Turkish markets using HPLC. The results showed that some commercial PJs had markedly high total phenolic and ellagic acid content. Total phenolic substances of commercial PJs range from 796.71 to 4608.91 mg GAE/l. Free amount of ellagic acid in commercial PJs range from 27.64 to 111.78 mg/l. Samples are hydrolyzed with concentrated HCl at 93oC for 2 and 24 hour and influences of temperature and time parameters on hydrolization were investigated. Thermal processing for pasteurization increased ellagic acid via ellagitannins hydrolysis.

Computers and Electronics in Agriculture, 2021

Abstract Pulsed electric field (PEF) treatment may pose a potential to be an alternative to chemi... more Abstract Pulsed electric field (PEF) treatment may pose a potential to be an alternative to chemical use for seed surface disinfection and seed vigour improvement. In order to test effectiveness of PEF treatment, a new pilot-scale PEF treatment unit was designed and used to treat wheat grains with the energy range of 1.07–17.28 J. Compared to the control samples, all PEF treatments significantly increased germination and seedling rates by 10 and 28%, respectively. Electrical conductivity was significantly affected by the delayed measurement time rather than PEF treatment. PEF-treated seed samples had significantly higher tolerance to cold and salt stresses. Endogenous microflora of total aerobic mesophilic bacteria and total mold and yeast were significantly reduced by the applied energy. Salt stress on day 8 (100 mM NaCI) exhibited the highest predictive power of 98.43% in modelling studies. The multi-objective optimization of the 19 responses pointed to 161.8 Hz, 6.1 J, and 19.5 s as the optimal settings (D = 0.52). It was concluded that PEF processing of the wheat seeds improved vigor, promote cold and salt stress tolerance, and inactivated surface microflora.

International Journal of Agriculture, Environment and Food Sciences, 2021

Journal of Food Processing and Preservation, 2021

Enzymes in Food Biotechnology, 2019

Abstract Enzymes are novel alternatives to chemical or mechanical methods for improving yield and... more Abstract Enzymes are novel alternatives to chemical or mechanical methods for improving yield and quality in the beverage industry. Pectinases, amylases, cellulases, and xylanases are typical enzymes used in the extraction and clarification of fruit juices. Pectinases hold a 25% share in global food enzyme sales and industrial demands are still growing. Extraction yield increases up to 100% with synergy of other enzymes such as amylases and cellulases. This chapter aims to provide an updated review on uses of enzymatic methods in the beverage industry such as in the manufacture of fruit juices, coffee, and tea drinks. The role and action of mechanism, source, and advantages of enzyme use will be presented along with a brief description of beverage production, while the economy and suggestions for further improvement will be discussed at the end of the chapter.

Shalgam (fermented turnip juice) is a traditional lactic acid fermented beverage mostly produced ... more Shalgam (fermented turnip juice) is a traditional lactic acid fermented beverage mostly produced by traditional methods. Traditional shalgam is produced as spicy, and sodium salt is added for taste and shelf life extention. Even though high salt concentration, shalgam has very short shelf life, and thus, antimicrobial food additives such as sodium benzoate- not prefered by consumers-is added. Thus, alternatives to process shalgam juice without adversly affecting its physical and sensory properties are in search. Therefore, processing of shalgam drink by ultrasonication with respect to changes in physical and sensory properties as well an microbial inactivation was investigated in this study. Different processing parameters were applied to shalgam samples, and it was observed that changes in physical properties is depend on the applied processing parameters. While no significant difference was observed in sensory properties, inactivation increased with increased temperature, amplitud...

Bu calismanin amaci, farkli isleme teknikleri ile uretilen nar sularinin isleme ve 4°C’de 150 gun... more Bu calismanin amaci, farkli isleme teknikleri ile uretilen nar sularinin isleme ve 4°C’de 150 gun depolama boyunca ellajik asit iceriginde ve diger bazi kalite parametrelerinde (renk, suda cozunur kuru madde (°briks), pH) meydana gelen degisimlerin karsilastirmali olarak incelenmesidir. Narlar meyve suyuna uc farkli geleneksel yontemle islenmistir. Ilk yontemde, bulanik meyve suyu uretilmistir. Ikinci yontemde, durultma yardimci maddelerin ilavesiyle berrak nar suyu uretilmistir. Ucuncu yontemde ise termal evaporasyonla uretilen 65-70 °briksteki konsantreden rekonstitusyonla berrak nar suyu elde edilmistir. Isil islemler ve depolama boyunca ellajik asit konsantrasyonunun, yuksek molekul agirlikli ellajitanenlerin depolimerizasyonuna bagli olarak, onemli oranda azaldigi gozlenmistir. Depolama boyunca ellajik asit icerigindeki azalmanin, berrak nar sularinda bulanik olanlara kiyasla, daha belirgin oldugu gorulmustur. Bu durumun nar suyunda serbest ellajik asidin depolama suresince sud...

Pomegranate and pomegranate juices (PJs) have taken great attention for their health benefits in ... more Pomegranate and pomegranate juices (PJs) have taken great attention for their health benefits in the last years. As there is an increasing concern about potential health benefits of ellagic acid, it is of great interest to evaluate alterations in ellagic acid concentration of commercial PJs. The purpose of this study is to analyze total phenolic, free and total ellagic acid content of six commercial PJs sold in Turkish markets using HPLC. The results showed that some commercial PJs had markedly high total phenolic and ellagic acid content. Total phenolic substances of commercial PJs range from 796.71 to 4608.91 mg GAE/l. Free amount of ellagic acid in commercial PJs range from 27.64 to 111.78 mg/l. Samples are hydrolyzed with concentrated HCl at 93C for 2 and 24 hour and influences of temperature and time parameters on hydrolization were investigated. Thermal processing for pasteurization increased ellagic acid via ellagitannins hydrolysis. Keywords—Ellagic acid, ellagitannin, pomeg...

Karboksimetil seluloz (CMC)-guar gam (GG) karisimlarinin sunme-geri donus olcumlerine dayanan Bur... more Karboksimetil seluloz (CMC)-guar gam (GG) karisimlarinin sunme-geri donus olcumlerine dayanan Burger model parametreleri farkli gam konsantrasyonlari (% 1.5, 2.0, 2.5) ve hacimsel gam karisim oranlari (25:75, 50:50, 75:25), farkli sicakliklarda (15, 25, 35 °C ) yanit yuzey yaklasimi kullanilarak analiz edilmistir. Dort bilesenli burger model ve deneysel sunme-geri donus ozelliklerinden yaralanarak ( J 0 , J 1 , t 1 , η 0 , Jr 0 , Jr 1 and t r1 ) gam karisimlarinin viskoelastikiyeti karakterize edilmistir ve gam karisimlarinin sunme-geri donus ozelliklerinin belirlenmesinde bu model ( R 2 = 0.82-0.99) tatmin edici bulunmustur. Ozellikle dusuk sicakliklarda, yuksek GG iceren konsantre gam karisimlari CMC ile karsilastirildigi zaman karisimin elastisitesini ve mukavemetini arttirmistir. Ote yandan, yuksek sicaklikta karisimin viskoz ozelligi baskindir. Burger model regresyon parametrelerinin hacimsel CMC-GG karisim orani ve konsantrasyonuna kiyasla daha cok sicakliga bagli oldugu bulun...

Rapid advances in fermentation technology, increasing application areas of enzymes (such as food,... more Rapid advances in fermentation technology, increasing application areas of enzymes (such as food,environmental, chemical, pharmaceuticals) and high cost of enzymes have gradually caused increasedacceleration of studies in this area. Therefore, optimization of fermentation conditions and utilizationof inexpensive raw materials as a carbon source for growth of microorganisms have leading priority inorder to meet the increasing demand and reduce the enzyme production costs. Annual production ofagricultural wastes is 25 million tons in Turkey, however due to their limited industrial use, these wastesstill cause environmental and health threat. In this review, production of pectinase enzyme, widelyused in food industry, has been discussed in terms of carbon sources being used during production,the potential usage of agro-food wastes was evaluated and new raw materials have been recommended.In addition, examples of pectinase application to food industry were also included

Plastic packages used commonly in recent years cause long-term environmental issues due to their ... more Plastic packages used commonly in recent years cause long-term environmental issues due to their very slow biodegradability in nature. This case calls for reducing the use of plastics and/or using bioplastic packages that are rapidly biodegradable in nature as an alternative to plastics. Plastic food packages constitute a significant volume of plastic packages, and the production of edible packages and/or bioplastics using various raw materials is gaining popularity in order to replace plastic packages. This project aims to derive bioplastic food packages (biopolymers) from effluents of treatment plants of potato industry, determination of properties of bioplastic and behaviors of polymers were studied under high hydrostatic pressure. It was revealed that high pressure processing affected properties of biopolymer, and changes in applied force and elongation changed by pressure, processing time and origanum essential oil content. Possible use of biopolymer for food coating need to be...

The EuroBiotech Journal, 2021

Chemicals used for seed treatments help to increase the agricultural production by preventing pes... more Chemicals used for seed treatments help to increase the agricultural production by preventing pests and pathogens but also cause environmental and health problems. Thus, environmentally-friendly technologies need to be developed for a seed treatment that inactivates surface microflora and improves seed vigor. One such pulsed electric field (PEF) treatment applied to cucumber seeds in the range of 1.07-17.28 Joule (J) significantly enhanced a mean germination rate (MGR) by up to 9%, a normal seedling rate by 25.73%, and a resistance to 100 and 200 mM salt stresses by 96% and 91.67%, respectively, with a stronger and faster growth of roots and seedlings. PEF treatment provided 3.34 and 3.22 log-reductions in the surface microflora of total mold and yeast and total aerobic mesophilic bacteria, respectively. The electrical conductivity (EC) values of the control samples increased over time, from 4 to 24 h. Those of the PEF-treated samples after 4, 12, and 24th hours were also more affec...

Journal of Food Processing and Preservation, 2021

GIDA / THE JOURNAL OF FOOD, 2017

Different gum concentrations of carboxymethyl cellulose (CMC)-guar gum (GG) mixtures (1.5, 2.0, 2... more Different gum concentrations of carboxymethyl cellulose (CMC)-guar gum (GG) mixtures (1.5, 2.0, 2.5%) and their volumetric mixing ratio (25:75, 50:50, 75:25) were analyzed for Burger model parameters by using response surface design approach based on creep-recovery measurements at 15, 25, 35 °C. Four component Burger model was used to characterize viscoelasticity of gum mixtures with experimental creep-recovery responses (J 0 , J 1 , t 1 , η 0 , Jr 0 , Jr 1 and tr 1) and it was found to be satisfactory (R 2 = 0.82-0.99) for the determination of the creep-recovery properties of gum mixtures. The high ratio of GG in concentrated CMC-GG mixture provided an increase in the elasticity in the strong or stiffer structure of gum mixtures at especially low temperatures when it was compared to CMC. However, at high temperature viscous property of the CMC-GG mixture was dominant. It was found that regressed parameters from Burger model were highly dependent to temperature with respect to both volumetric mixing ratio and concentration.

Frontiers in Food Science and Technology

Due to the growing demand for commercial enzymes derived from renewable and sustainable resources... more Due to the growing demand for commercial enzymes derived from renewable and sustainable resources with higher efficacy, algal biomass has gained more attention. Thus, the production of exo-polygalacturonase (PGase) from Bacillus subtilis under submerged fermentation (SmF) using algal feedstocks as a carbon source in fermentation medium and its potential use for the clarification of apple and carrot juices with the optimization of the enzyme loading, pH, and time using Box–Behnken response surface methodology (RSM) were prompted. The maximum PGase activity of 510.61 ± 7.86 U/L was achieved at pH 5.0 after 48 h at 40°C using 0.5% (w/v) pectin, 0.1% (w/v) yeast extract, 0.02% (w/v) MgSO47H2O, 0.02% (w/v) K2HPO4, 0.3% (w/v) glucose, and 0.583% (w/v) microalgae hydrolysate as a fermentation medium. PGase production without glucose was favored by SmF with a shake flask working volume of 100 ml (248.90 ± 4.58 U/L) as compared to a bioreactor with a working volume of 1 L (192.99 ± 0.84) for...

rd International conference on Food and Biosystems Engineering, (1 - 04 Haziran 2017), Jul 2, 2017

Pomegranate and pomegranate juices (PJs) have taken great attention for their health benefits in ... more Pomegranate and pomegranate juices (PJs) have taken great attention for their health benefits in the last years. As there is an increasing concern about potential health benefits of ellagic acid, it is of great interest to evaluate alterations in ellagic acid concentration of commercial PJs. The purpose of this study is to analyze total phenolic, free and total ellagic acid content of six commercial PJs sold in Turkish markets using HPLC. The results showed that some commercial PJs had markedly high total phenolic and ellagic acid content. Total phenolic substances of commercial PJs range from 796.71 to 4608.91 mg GAE/l. Free amount of ellagic acid in commercial PJs range from 27.64 to 111.78 mg/l. Samples are hydrolyzed with concentrated HCl at 93oC for 2 and 24 hour and influences of temperature and time parameters on hydrolization were investigated. Thermal processing for pasteurization increased ellagic acid via ellagitannins hydrolysis.

Computers and Electronics in Agriculture, 2021

Abstract Pulsed electric field (PEF) treatment may pose a potential to be an alternative to chemi... more Abstract Pulsed electric field (PEF) treatment may pose a potential to be an alternative to chemical use for seed surface disinfection and seed vigour improvement. In order to test effectiveness of PEF treatment, a new pilot-scale PEF treatment unit was designed and used to treat wheat grains with the energy range of 1.07–17.28 J. Compared to the control samples, all PEF treatments significantly increased germination and seedling rates by 10 and 28%, respectively. Electrical conductivity was significantly affected by the delayed measurement time rather than PEF treatment. PEF-treated seed samples had significantly higher tolerance to cold and salt stresses. Endogenous microflora of total aerobic mesophilic bacteria and total mold and yeast were significantly reduced by the applied energy. Salt stress on day 8 (100 mM NaCI) exhibited the highest predictive power of 98.43% in modelling studies. The multi-objective optimization of the 19 responses pointed to 161.8 Hz, 6.1 J, and 19.5 s as the optimal settings (D = 0.52). It was concluded that PEF processing of the wheat seeds improved vigor, promote cold and salt stress tolerance, and inactivated surface microflora.

International Journal of Agriculture, Environment and Food Sciences, 2021

Journal of Food Processing and Preservation, 2021

Enzymes in Food Biotechnology, 2019

Abstract Enzymes are novel alternatives to chemical or mechanical methods for improving yield and... more Abstract Enzymes are novel alternatives to chemical or mechanical methods for improving yield and quality in the beverage industry. Pectinases, amylases, cellulases, and xylanases are typical enzymes used in the extraction and clarification of fruit juices. Pectinases hold a 25% share in global food enzyme sales and industrial demands are still growing. Extraction yield increases up to 100% with synergy of other enzymes such as amylases and cellulases. This chapter aims to provide an updated review on uses of enzymatic methods in the beverage industry such as in the manufacture of fruit juices, coffee, and tea drinks. The role and action of mechanism, source, and advantages of enzyme use will be presented along with a brief description of beverage production, while the economy and suggestions for further improvement will be discussed at the end of the chapter.

Shalgam (fermented turnip juice) is a traditional lactic acid fermented beverage mostly produced ... more Shalgam (fermented turnip juice) is a traditional lactic acid fermented beverage mostly produced by traditional methods. Traditional shalgam is produced as spicy, and sodium salt is added for taste and shelf life extention. Even though high salt concentration, shalgam has very short shelf life, and thus, antimicrobial food additives such as sodium benzoate- not prefered by consumers-is added. Thus, alternatives to process shalgam juice without adversly affecting its physical and sensory properties are in search. Therefore, processing of shalgam drink by ultrasonication with respect to changes in physical and sensory properties as well an microbial inactivation was investigated in this study. Different processing parameters were applied to shalgam samples, and it was observed that changes in physical properties is depend on the applied processing parameters. While no significant difference was observed in sensory properties, inactivation increased with increased temperature, amplitud...

Bu calismanin amaci, farkli isleme teknikleri ile uretilen nar sularinin isleme ve 4°C’de 150 gun... more Bu calismanin amaci, farkli isleme teknikleri ile uretilen nar sularinin isleme ve 4°C’de 150 gun depolama boyunca ellajik asit iceriginde ve diger bazi kalite parametrelerinde (renk, suda cozunur kuru madde (°briks), pH) meydana gelen degisimlerin karsilastirmali olarak incelenmesidir. Narlar meyve suyuna uc farkli geleneksel yontemle islenmistir. Ilk yontemde, bulanik meyve suyu uretilmistir. Ikinci yontemde, durultma yardimci maddelerin ilavesiyle berrak nar suyu uretilmistir. Ucuncu yontemde ise termal evaporasyonla uretilen 65-70 °briksteki konsantreden rekonstitusyonla berrak nar suyu elde edilmistir. Isil islemler ve depolama boyunca ellajik asit konsantrasyonunun, yuksek molekul agirlikli ellajitanenlerin depolimerizasyonuna bagli olarak, onemli oranda azaldigi gozlenmistir. Depolama boyunca ellajik asit icerigindeki azalmanin, berrak nar sularinda bulanik olanlara kiyasla, daha belirgin oldugu gorulmustur. Bu durumun nar suyunda serbest ellajik asidin depolama suresince sud...

Pomegranate and pomegranate juices (PJs) have taken great attention for their health benefits in ... more Pomegranate and pomegranate juices (PJs) have taken great attention for their health benefits in the last years. As there is an increasing concern about potential health benefits of ellagic acid, it is of great interest to evaluate alterations in ellagic acid concentration of commercial PJs. The purpose of this study is to analyze total phenolic, free and total ellagic acid content of six commercial PJs sold in Turkish markets using HPLC. The results showed that some commercial PJs had markedly high total phenolic and ellagic acid content. Total phenolic substances of commercial PJs range from 796.71 to 4608.91 mg GAE/l. Free amount of ellagic acid in commercial PJs range from 27.64 to 111.78 mg/l. Samples are hydrolyzed with concentrated HCl at 93C for 2 and 24 hour and influences of temperature and time parameters on hydrolization were investigated. Thermal processing for pasteurization increased ellagic acid via ellagitannins hydrolysis. Keywords—Ellagic acid, ellagitannin, pomeg...

Karboksimetil seluloz (CMC)-guar gam (GG) karisimlarinin sunme-geri donus olcumlerine dayanan Bur... more Karboksimetil seluloz (CMC)-guar gam (GG) karisimlarinin sunme-geri donus olcumlerine dayanan Burger model parametreleri farkli gam konsantrasyonlari (% 1.5, 2.0, 2.5) ve hacimsel gam karisim oranlari (25:75, 50:50, 75:25), farkli sicakliklarda (15, 25, 35 °C ) yanit yuzey yaklasimi kullanilarak analiz edilmistir. Dort bilesenli burger model ve deneysel sunme-geri donus ozelliklerinden yaralanarak ( J 0 , J 1 , t 1 , η 0 , Jr 0 , Jr 1 and t r1 ) gam karisimlarinin viskoelastikiyeti karakterize edilmistir ve gam karisimlarinin sunme-geri donus ozelliklerinin belirlenmesinde bu model ( R 2 = 0.82-0.99) tatmin edici bulunmustur. Ozellikle dusuk sicakliklarda, yuksek GG iceren konsantre gam karisimlari CMC ile karsilastirildigi zaman karisimin elastisitesini ve mukavemetini arttirmistir. Ote yandan, yuksek sicaklikta karisimin viskoz ozelligi baskindir. Burger model regresyon parametrelerinin hacimsel CMC-GG karisim orani ve konsantrasyonuna kiyasla daha cok sicakliga bagli oldugu bulun...

Rapid advances in fermentation technology, increasing application areas of enzymes (such as food,... more Rapid advances in fermentation technology, increasing application areas of enzymes (such as food,environmental, chemical, pharmaceuticals) and high cost of enzymes have gradually caused increasedacceleration of studies in this area. Therefore, optimization of fermentation conditions and utilizationof inexpensive raw materials as a carbon source for growth of microorganisms have leading priority inorder to meet the increasing demand and reduce the enzyme production costs. Annual production ofagricultural wastes is 25 million tons in Turkey, however due to their limited industrial use, these wastesstill cause environmental and health threat. In this review, production of pectinase enzyme, widelyused in food industry, has been discussed in terms of carbon sources being used during production,the potential usage of agro-food wastes was evaluated and new raw materials have been recommended.In addition, examples of pectinase application to food industry were also included

Plastic packages used commonly in recent years cause long-term environmental issues due to their ... more Plastic packages used commonly in recent years cause long-term environmental issues due to their very slow biodegradability in nature. This case calls for reducing the use of plastics and/or using bioplastic packages that are rapidly biodegradable in nature as an alternative to plastics. Plastic food packages constitute a significant volume of plastic packages, and the production of edible packages and/or bioplastics using various raw materials is gaining popularity in order to replace plastic packages. This project aims to derive bioplastic food packages (biopolymers) from effluents of treatment plants of potato industry, determination of properties of bioplastic and behaviors of polymers were studied under high hydrostatic pressure. It was revealed that high pressure processing affected properties of biopolymer, and changes in applied force and elongation changed by pressure, processing time and origanum essential oil content. Possible use of biopolymer for food coating need to be...

The EuroBiotech Journal, 2021

Chemicals used for seed treatments help to increase the agricultural production by preventing pes... more Chemicals used for seed treatments help to increase the agricultural production by preventing pests and pathogens but also cause environmental and health problems. Thus, environmentally-friendly technologies need to be developed for a seed treatment that inactivates surface microflora and improves seed vigor. One such pulsed electric field (PEF) treatment applied to cucumber seeds in the range of 1.07-17.28 Joule (J) significantly enhanced a mean germination rate (MGR) by up to 9%, a normal seedling rate by 25.73%, and a resistance to 100 and 200 mM salt stresses by 96% and 91.67%, respectively, with a stronger and faster growth of roots and seedlings. PEF treatment provided 3.34 and 3.22 log-reductions in the surface microflora of total mold and yeast and total aerobic mesophilic bacteria, respectively. The electrical conductivity (EC) values of the control samples increased over time, from 4 to 24 h. Those of the PEF-treated samples after 4, 12, and 24th hours were also more affec...

Journal of Food Processing and Preservation, 2021