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Gıda Sanayinde Yüksek Basınç Uygulamalarındaki Besin Kayıpları

Yıl 2013, Cilt: 16 Sayı: 4, 36 - 43, 17.04.2014

Elif Sezer Ahmet İnanç

Öz

Özet: Yüksek basınç teknolojileri günümüzde hızlı bir şekilde yükselişe geçen, ısıl işleme iyi bir alternatif olarak görülen bir gıda işleme tekniğidir. Yüksek basınç uygulamalarıyla ilgili araştırmalar özellikle son yüzyılda giderek önem kazanmıştır. Gıdalarda daha çok süt, et ve meyve-sebze ürünlerine uygulanmaktadır. Yüksek basıncın mikrobiyal gelişimi engellemesinin yanı sıra gıdada yapı, tekstür, aroma ve besin maddeleri bakımından en az değişikliğe neden olması beklenmektedir. Uygulanacak basınç, sıcaklık ve süre parametreleri üzerine yapılan araştırmalarda mikrobiyal inaktivasyon ve besin değerlerindeki kayıplar değerlendirilerek uygun değerlerin belirlenmesine çalışılmaktadır. Çalışmamızda yüksek basınç uygulamalarında gıdalarda görülen besin kayıpları ile ilgili yapılmış çalışmalar yer almaktadır. Yapılmış araştırmalar yüksek basınç uygulamalarının besin maddelerinin korunması açısından olumlu bir uygulama olduğunu ortaya koymaktadır.

Anahtar Kelimeler: Yüksek Basınç, Besin bileşenleri, Gıda

 

Nutritional Losses in High Pressure Processing of Foods

 

Abstract: High pressure technologies nowadays is through in a rapid rise and seen as a good alternative to heat treatments. Researches on high pressure applications have become increasingly important, especially in the last century. High pressure is mostly applied on dairy, meat and fruit-vegetable products. As well as preventing microbial growth, high pressure is expected to cause a change in at least of structure, texture, flavor and nutrients. In researches on application pressure, temperature and time parameters, for trying to determine the proper values, microbial inactivation and nutritional value losses has been evaluated. In our study, researches related to nutritional value losses as a result of high pressure applications are included. The researches on the application of high pressure applications reveal that there is a favorable practice in terms of the protection of nutrients.

Key Words: High pressure, Nutrients, Food

Anahtar Kelimeler

High pressure Nutrients Food

Kaynakça

  • Bridgman, P.W. 1914. The coagulation of albumen by pressure. Journal of Biological Chemistry 19(1):5115
  • Briones-Labarca, V., Venegas-Cubillos, G., OrtizPortilla, S., Chacana-Ojeda, M., Maureira, H. 2011. Effects of high hydrostatic pressure (HHP) on bioaccessibility, as well as antioxidant activity, mineral and starch contents in Granny Smith apple. Food Chemistry 128: 520-529.
  • Buffa, M., Guamis, B., Pavia, M., Trujillo, A. J. 2001. Lipolysis in cheese made from raw, pasteurized or high-pressure-treated goats’ milk. International Dairy Journal 11(3):175-179.
  • Butz, P., Zielinski, B., Ludwig, H., Tauscher, B. 1999. The influence of high pressure on the autoxidation of majör unsaturated fatty acid constituents of milk. (In H. Ludwig, Advances in High Pressure Bioscience and Biotechnology, Heidelberg, Germany: Springer) pp. 453-456.
  • Butz, P., Fernández García, A., Lindauer R., Dieterich, S., Bognár, A., Tauscher, B. 2003. Influence of ultra high pressure processing on fruit and vegetable products. Journal of Food Engineering 56:233-236.
  • Butz, P.,Tauscher, B. 2002. Emerging technologies: Chemical aspects. Food Research International 35:279-284.
  • Carlez, A., Veciana-Nogues, T., Cheftel, J.-C., 1995. Changes in Colour and Myoglobin of Minced Beef Meat due to High Pressure Processing. Lebensmittel Wissenschaft und Technologie 28: 528-538.
  • Chevalier, D., Le Bail, A., Ghoul, M., 2001. Effects of High Pressure Treatment (100-200 MPa) at Low Temperature on Turbot (Scophtalmus maximus) Muscle. Food Research International 34: 425-429.
  • Chevalier, D., Sentissi, M., Havet, M., Le Bail A. 2000. Comparison of Air-blast and Pressure Shift Freezing on Norway Lobster Quality. Journal of Food Science 65(2): 329-333.
  • Dumay, E. M., Lambert, C., Funtenberger, S., Cheftel, J. C. 1996. Effects of high pressure on the physicochemical characteristics of dairy cream and model oil/water emusion. Lebensmittel Wissenschaft und Technologie 2: 606-625.
  • Estrada-Girón Y., Swanson B.G., Barbosa-Cánovas, G.V. 2005. Advances in the use of high hydrostatic pressure for processing cereal grains and legumes. Trends in Food Science & Technology 16:194-203.
  • Farkas, D. F., Hoover, D. G. 2000. High Pressure Processing. In: Kinetics of Microbial Inactivation for Alternative Food Processing Technologies. Journal of Food Science Special Supplement pp. 47-64.
  • Farr, D. 1990. High pressure technology in the food industry. Trends in Food Science and Technology 1: 14Felipe, X., Capellas, M., Law, A. R. 1997. Comparison of the effects of high-pressure treatments and heat pasteurization on the whey proteins in goat’s milk. Journal of Agricultural and Food Chemistry 45(3): 627-6
  • Fernández-Garcia, A., Butz, P., Bognar, A., Tauscher, B. 200 Antioxidative capacity, nutrient content and sensory quality of orange juice and an orangelemon-carrot juice product after high pressure treatment and storage in different packaging. European Food Research and Technology 213(4-5): 290-2 García-Risco, M. R., Olano, A., Ramos, M., LópezFandiño, R. 2000. Micellar Changes Induced by High Pressure. Influence in the Proteolytic Activity and Organoleptic Properties of Milk. Journal of Dairy Science Vol. 83, No.10: 2184-2189.
  • Gervilla, R., Ferragut, V., Guamis, B. 2001. High hydrostatic pressure effects on colour and milk-fat globule of ewe’s milk. Journal of Food Science 66(6):880-885.
  • Gökmen, V., Acar, J. 19 Yüksek Basınç Teknolojisinin Gıda Endüstrisinde Uygulamaları Gıda, 20 (3): 167-172. Hajós, Gy., Polgár, M., Farksa, J., 2004. High-Pressure Effects on IgE Immunoreactivity of Proteins in a Sausage Batter. Innıvative Food Science and Emerging Technologies 5:443-449.
  • Hendrickx, M., Ludikhuyze, L., Van den Broeck, I., Weemaes, C. 1998. Effects of high pressure on enzymes related to food quality. Trends in Food Science & Technology Vol. 9. 197-203.
  • Hite, B. H. 1899. The Effect of Pressure in the Preservation of Milk, A Preliminary Report. West Virginia Agricultural Experiment Station, Morgantown, W. VA. Bulletin 58.
  • Houška, M., Strohalm, J., Kocurová, K., Totušek, J., Lefnerová, D., Tříska, J., Vrchotová, N., Fiedlerová, V., Holasova, M., Gabrovská, D., Paulíčková, I. 200 High pressure and foods-fruit/vegetable juices. Journal of Food Engineering 77: 386-398. Hu, X., Xu, X., Jin, Z., Tian, Y., Bai, Y., Xie, Z. 2011. Retrogradation properties of rice gelatinized by heat and high hydrostatic pressure (HHP). Journal of Food Engineering 106: 262-266.
  • Igual, M., Sampedro, F., Martínez-Navarrete, N., Fan, X. 2013. Combined osmodehydration and high pressure processing on the enzyme stability and antioxidant capacity of a grapefruit jam. Journal of Food Engineering 114: 514-521.
  • İbanoğlu E., İbanoğlu Ş. 2003. Yüksek Hidrostatik Basınç Uygulamasının Mısır Nişastasının Jelatinizasyonu Üzerine Etkileri. Gıda 28(3):2732
  • Jung, S., de Lamballerie-Anton, M., Ghoul, M., 2000. Modification of Ultrastructure and Myofibrillar Proteins of Post-rigor Beef Treated by High Pressure. Lebensm.-Wiss. u.-Technol. 33:313-319.
  • Jung S, Ghoul M, de Lamballerie-Anton M. 2003. Influence of high pressure on the color and microbial quality of beef meat. LWT-Food Sci Technol 36(6):625–31
  • Karakaya M., Caner, C., Sarıçoban, C. 2004. Et teknolojisinde yüksek hidrostatik basınç kullanımı. Gıda 29(6): 465-470.
  • Ko, W.-C., Jao, C.-L., Hwang, J.-S., Hsu, K.-C. 2006. Effect of High-Pressure Treatment on Processing Quality of TilapiaMeat Fillets. Journal of Food Engineering 77:1007-1011.
  • Krebbers, B., Matser, A.M., Koets, M., Bartels, P.V., Van den Berg, R.W. 2002. High pressuretemperature processing as an alternative for preserving basil. High Pressure Research 22:7117
  • Kruk, Z. A., Yun, H., Rutley, D. L., Lee, E. J., Jo, C. 20 The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast filet. Food Control 22(1): 6-12. Lambadarios, E., Zabetakis, I. 2002. Does High Hydrostatic Pressure Affect Fruit Esters ? Lebensm.Wiss. u-Technol. 35:362-366.
  • Ma, H. J., Ledward, D. A., Zamri, A. I., Frazier, R. A., Zhou, G. H. 2007. Effects of high pressure/thermal treatment on lipid oxidation in beef and chicken muscle. Food Chemistry 104: 1575-1579.
  • Matser, A.M. Krebbers, B., Van den Berg R.W., Bartels, P.V. 2004. Advantages of high pressure sterilization on quality of food products. Trends in Food Science&Technology 15:79-85.
  • McArdle R., Marcos, B., Kerry, J. P., Mullen, A. 2010. Monitoring the effects of high pressure processing and temperature on selected beef quality attributes. Meat Science 86: 629-634.
  • Mclnerney, J. K., Seccafien, C. A., Stewart, C. M., Bird, A. R. 2007. Effects of high pressure on antioxidant activity, and total carotenoid content and availability, in vegetables. Innovative Food Science & Emerging Technologies 8:543-548.
  • Messens, W., Van Camp, J., Huyghebaert, A. 1997. The use of high pressure to modify the functionality of food proteins. Trends in Food Science & Technology Vol. 8, 107-112.
  • Moltó-Puigmartí, C., Permanyer, M., Castellote, A. I., López-Sabater, M. C. 2011. Effects of pasteurization and high-pressure processing on vitamin C, tocopherols and fatty acids in mature human milk. Food Chemistry 124: 697-702.
  • Ohmori, T., Shigehisa, T., Taji, S., Hayashi, R., 1991. Effect of high pressure on the protease activities in meat. Biol. Chem. 55(2): 357-61.
  • Patterson, M. F., Kilpatrick, D.J. 1998. The combined effect of high hydrostatic pressure and mild heat on inactivation of pathogens in milk and poultry. J. Food Prot. 61:432-436.
  • Polydera A.C., Stoforos, N.G., Taoukis, P.S. 2003. Comparative shelf life study and vitamin C loss kinetics in pasteurized and high pressure processed reconstituted orange juice. Journal of Food Engineering 60: 21-29.
  • Polydera, A. C., Stoforos, N. G., Taoukis, P. S. 2005a. Quality degradation kinetics of pasteurized and high pressure processed fresh Navel orange juice: Nutritional parameters and shelf life. Innovative Food Science & Emerging Technologies 6:1-9.
  • Polydera, A. C., Stoforos, N. G., Taoukis, P. S. 2005b. Effect of high hydrostatic pressure treatment on post processing antioxidant activity of fresh Navel orange juice. Food Chemistry 91: 495-503.
  • Préstamo, G., Sanz, P. D., Arroyo, G. 2000. Fruit preservation under high hydrostatic pressure. High Pressure Research: An International Journal 19:1-6, 145-1
  • Saldo, J., Fernandez, A., Sendra, E., Butz, P., Tauscher, B., Guamis, B., 2003. High pressure treatment decelerates the lipoliysis in a caprine cheese. Food Res. Intl 36: 1061-68.
  • Sancho, F., Lambert, Y., Demazeau, G., Largeteau, A., Bouvier, J. M., Narbonne, J.F. 1999. Effect of ultrahigh hydrostatic pressure on hydrosoluble vitamins. Journal of Food Engineering 39: 247-253.
  • Sierra, I., Vidal Valverde, C., López-Fandiño, R. 2000. Effect of high pressure on the vitamin B 1 and B 6 content in milk. Milchwissenschaft 55(7): 365-367.
  • Smithers, G. W. 2008. Dairy Product Quality and NonThermal Processing Technologies. http://www.dairyinfo.gc.ca/pdf/Session4english.pdf. (Erişim Tarihi: 06.09.2013)
  • Suárez-Jacobo, Á., Rüfer, C. E., Gervilla, R., Guamis, B., Roig-Sagués, A. X., Saldo, J. 2011. Influence of ultra-high pressure homogenization on antioxidant capacity, polyphenol and vitamin content of clear apple juice. Food Chemistry 127: 447-454.
  • Suthanthangjai, W., Kajda, P., Zabetakis, I. 2005. The effect of high pressure on the anthocyanins of raspberry (Rubus idaeus). Food Chemistry 90:1931
  • Tedford, L. A., Smith, D., Schaschke, C. J. 1999. High pressure processing effects on the molecular structure of ovalbumin, lysozyme and βlactoglobulin. Food Research International 32: 101
  • Trujillo, A.J., Capellas, M., Saldo, J., Gervilla, R., Guamis, B. 2002. Applications of high-hydrostatic pressure on milk and dairy products: a review, Innovative Food Science and Emerging Technologies 3:295-307.
  • Van der Plancken, I., Verbeyst, L., De Vleeschouwer, K., Grauwet, T., Heniö, R.-L., Husband, F. A., Lille, M., Mackie, A. R., Van Loey, A., Viljanen, K., Hendrickx, M. 2012. (Bio)chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods. Trends in Food Science & Technology 23: 28-38.
  • Wang, Y., Liu, F., Cao, X., Chen, F., Hu, X., Liao, X. 20 Comparison of high hydrostatic pressure and high temperature short time processing on quality of purple sweet potato nectar. Innovative Food Science and Emerging Technologies 16: 326-334. Watanabe, M., Arai, E., Honma, K., Fuke, S. 1991. Improving the cooking properties of aged rice grains by pressurizing and enzymatic treatment. Agric. Biol. Chem. 55: 2725-2731.
  • Yagiz, Y., Kristinsson, H. G., Balaban, M. O., Welt, B. A., Ralat, M., Marshall, M. R. 2009. Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon. Food Chemistry 116: 828-8
  • Zorba, Ö., Kurt, Ş. 2005. Yüksek Basınç Uygulamasının Et ve Et Ürünleri Kalitesi Üzerine Etkisi. YYÜ Veterinerlik Fakültesi Dergisi 16(1):71-76.

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Yıl 2013, Cilt: 16 Sayı: 4, 36 - 43, 17.04.2014

Elif Sezer Ahmet İnanç

Öz

Yüksek basınç teknolojileri günümüzde hızlı bir şekilde yükselişe geçen, ısıl işleme iyi bir alternatif olarakgörülen bir gıda işleme tekniğidir. Yüksek basınç uygulamalarıyla ilgili araştırmalar özellikle son yüzyılda giderekönem kazanmıştır. Gıdalarda daha çok süt, et ve meyve-sebze ürünlerine uygulanmaktadır. Yüksek basıncınmikrobiyal gelişimi engellemesinin yanı sıra gıdada yapı, tekstür, aroma ve besin maddeleri bakımından en azdeğişikliğe neden olması beklenmektedir. Uygulanacak basınç, sıcaklık ve süre parametreleri üzerine yapılanaraştırmalarda mikrobiyal inaktivasyon ve besin değerlerindeki kayıplar değerlendirilerek uygun değerlerinbelirlenmesine çalışılmaktadır. Çalışmamızda yüksek basınç uygulamalarında gıdalarda görülen besin kayıpları ileilgili yapılmış çalışmalar yer almaktadır. Yapılmış araştırmalar yüksek basınç uygulamalarının besin maddelerininkorunması açısından olumlu bir uygulama olduğunu ortaya koymaktadır.

Anahtar Kelimeler

Yüksek Basınç Besin bileşenleri Gıda

Kaynakça

  • Bridgman, P.W. 1914. The coagulation of albumen by pressure. Journal of Biological Chemistry 19(1):5115
  • Briones-Labarca, V., Venegas-Cubillos, G., OrtizPortilla, S., Chacana-Ojeda, M., Maureira, H. 2011. Effects of high hydrostatic pressure (HHP) on bioaccessibility, as well as antioxidant activity, mineral and starch contents in Granny Smith apple. Food Chemistry 128: 520-529.
  • Buffa, M., Guamis, B., Pavia, M., Trujillo, A. J. 2001. Lipolysis in cheese made from raw, pasteurized or high-pressure-treated goats’ milk. International Dairy Journal 11(3):175-179.
  • Butz, P., Zielinski, B., Ludwig, H., Tauscher, B. 1999. The influence of high pressure on the autoxidation of majör unsaturated fatty acid constituents of milk. (In H. Ludwig, Advances in High Pressure Bioscience and Biotechnology, Heidelberg, Germany: Springer) pp. 453-456.
  • Butz, P., Fernández García, A., Lindauer R., Dieterich, S., Bognár, A., Tauscher, B. 2003. Influence of ultra high pressure processing on fruit and vegetable products. Journal of Food Engineering 56:233-236.
  • Butz, P.,Tauscher, B. 2002. Emerging technologies: Chemical aspects. Food Research International 35:279-284.
  • Carlez, A., Veciana-Nogues, T., Cheftel, J.-C., 1995. Changes in Colour and Myoglobin of Minced Beef Meat due to High Pressure Processing. Lebensmittel Wissenschaft und Technologie 28: 528-538.
  • Chevalier, D., Le Bail, A., Ghoul, M., 2001. Effects of High Pressure Treatment (100-200 MPa) at Low Temperature on Turbot (Scophtalmus maximus) Muscle. Food Research International 34: 425-429.
  • Chevalier, D., Sentissi, M., Havet, M., Le Bail A. 2000. Comparison of Air-blast and Pressure Shift Freezing on Norway Lobster Quality. Journal of Food Science 65(2): 329-333.
  • Dumay, E. M., Lambert, C., Funtenberger, S., Cheftel, J. C. 1996. Effects of high pressure on the physicochemical characteristics of dairy cream and model oil/water emusion. Lebensmittel Wissenschaft und Technologie 2: 606-625.
  • Estrada-Girón Y., Swanson B.G., Barbosa-Cánovas, G.V. 2005. Advances in the use of high hydrostatic pressure for processing cereal grains and legumes. Trends in Food Science & Technology 16:194-203.
  • Farkas, D. F., Hoover, D. G. 2000. High Pressure Processing. In: Kinetics of Microbial Inactivation for Alternative Food Processing Technologies. Journal of Food Science Special Supplement pp. 47-64.
  • Farr, D. 1990. High pressure technology in the food industry. Trends in Food Science and Technology 1: 14Felipe, X., Capellas, M., Law, A. R. 1997. Comparison of the effects of high-pressure treatments and heat pasteurization on the whey proteins in goat’s milk. Journal of Agricultural and Food Chemistry 45(3): 627-6
  • Fernández-Garcia, A., Butz, P., Bognar, A., Tauscher, B. 200 Antioxidative capacity, nutrient content and sensory quality of orange juice and an orangelemon-carrot juice product after high pressure treatment and storage in different packaging. European Food Research and Technology 213(4-5): 290-2 García-Risco, M. R., Olano, A., Ramos, M., LópezFandiño, R. 2000. Micellar Changes Induced by High Pressure. Influence in the Proteolytic Activity and Organoleptic Properties of Milk. Journal of Dairy Science Vol. 83, No.10: 2184-2189.
  • Gervilla, R., Ferragut, V., Guamis, B. 2001. High hydrostatic pressure effects on colour and milk-fat globule of ewe’s milk. Journal of Food Science 66(6):880-885.
  • Gökmen, V., Acar, J. 19 Yüksek Basınç Teknolojisinin Gıda Endüstrisinde Uygulamaları Gıda, 20 (3): 167-172. Hajós, Gy., Polgár, M., Farksa, J., 2004. High-Pressure Effects on IgE Immunoreactivity of Proteins in a Sausage Batter. Innıvative Food Science and Emerging Technologies 5:443-449.
  • Hendrickx, M., Ludikhuyze, L., Van den Broeck, I., Weemaes, C. 1998. Effects of high pressure on enzymes related to food quality. Trends in Food Science & Technology Vol. 9. 197-203.
  • Hite, B. H. 1899. The Effect of Pressure in the Preservation of Milk, A Preliminary Report. West Virginia Agricultural Experiment Station, Morgantown, W. VA. Bulletin 58.
  • Houška, M., Strohalm, J., Kocurová, K., Totušek, J., Lefnerová, D., Tříska, J., Vrchotová, N., Fiedlerová, V., Holasova, M., Gabrovská, D., Paulíčková, I. 200 High pressure and foods-fruit/vegetable juices. Journal of Food Engineering 77: 386-398. Hu, X., Xu, X., Jin, Z., Tian, Y., Bai, Y., Xie, Z. 2011. Retrogradation properties of rice gelatinized by heat and high hydrostatic pressure (HHP). Journal of Food Engineering 106: 262-266.
  • Igual, M., Sampedro, F., Martínez-Navarrete, N., Fan, X. 2013. Combined osmodehydration and high pressure processing on the enzyme stability and antioxidant capacity of a grapefruit jam. Journal of Food Engineering 114: 514-521.
  • İbanoğlu E., İbanoğlu Ş. 2003. Yüksek Hidrostatik Basınç Uygulamasının Mısır Nişastasının Jelatinizasyonu Üzerine Etkileri. Gıda 28(3):2732
  • Jung, S., de Lamballerie-Anton, M., Ghoul, M., 2000. Modification of Ultrastructure and Myofibrillar Proteins of Post-rigor Beef Treated by High Pressure. Lebensm.-Wiss. u.-Technol. 33:313-319.
  • Jung S, Ghoul M, de Lamballerie-Anton M. 2003. Influence of high pressure on the color and microbial quality of beef meat. LWT-Food Sci Technol 36(6):625–31
  • Karakaya M., Caner, C., Sarıçoban, C. 2004. Et teknolojisinde yüksek hidrostatik basınç kullanımı. Gıda 29(6): 465-470.
  • Ko, W.-C., Jao, C.-L., Hwang, J.-S., Hsu, K.-C. 2006. Effect of High-Pressure Treatment on Processing Quality of TilapiaMeat Fillets. Journal of Food Engineering 77:1007-1011.
  • Krebbers, B., Matser, A.M., Koets, M., Bartels, P.V., Van den Berg, R.W. 2002. High pressuretemperature processing as an alternative for preserving basil. High Pressure Research 22:7117
  • Kruk, Z. A., Yun, H., Rutley, D. L., Lee, E. J., Jo, C. 20 The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast filet. Food Control 22(1): 6-12. Lambadarios, E., Zabetakis, I. 2002. Does High Hydrostatic Pressure Affect Fruit Esters ? Lebensm.Wiss. u-Technol. 35:362-366.
  • Ma, H. J., Ledward, D. A., Zamri, A. I., Frazier, R. A., Zhou, G. H. 2007. Effects of high pressure/thermal treatment on lipid oxidation in beef and chicken muscle. Food Chemistry 104: 1575-1579.
  • Matser, A.M. Krebbers, B., Van den Berg R.W., Bartels, P.V. 2004. Advantages of high pressure sterilization on quality of food products. Trends in Food Science&Technology 15:79-85.
  • McArdle R., Marcos, B., Kerry, J. P., Mullen, A. 2010. Monitoring the effects of high pressure processing and temperature on selected beef quality attributes. Meat Science 86: 629-634.
  • Mclnerney, J. K., Seccafien, C. A., Stewart, C. M., Bird, A. R. 2007. Effects of high pressure on antioxidant activity, and total carotenoid content and availability, in vegetables. Innovative Food Science & Emerging Technologies 8:543-548.
  • Messens, W., Van Camp, J., Huyghebaert, A. 1997. The use of high pressure to modify the functionality of food proteins. Trends in Food Science & Technology Vol. 8, 107-112.
  • Moltó-Puigmartí, C., Permanyer, M., Castellote, A. I., López-Sabater, M. C. 2011. Effects of pasteurization and high-pressure processing on vitamin C, tocopherols and fatty acids in mature human milk. Food Chemistry 124: 697-702.
  • Ohmori, T., Shigehisa, T., Taji, S., Hayashi, R., 1991. Effect of high pressure on the protease activities in meat. Biol. Chem. 55(2): 357-61.
  • Patterson, M. F., Kilpatrick, D.J. 1998. The combined effect of high hydrostatic pressure and mild heat on inactivation of pathogens in milk and poultry. J. Food Prot. 61:432-436.
  • Polydera A.C., Stoforos, N.G., Taoukis, P.S. 2003. Comparative shelf life study and vitamin C loss kinetics in pasteurized and high pressure processed reconstituted orange juice. Journal of Food Engineering 60: 21-29.
  • Polydera, A. C., Stoforos, N. G., Taoukis, P. S. 2005a. Quality degradation kinetics of pasteurized and high pressure processed fresh Navel orange juice: Nutritional parameters and shelf life. Innovative Food Science & Emerging Technologies 6:1-9.
  • Polydera, A. C., Stoforos, N. G., Taoukis, P. S. 2005b. Effect of high hydrostatic pressure treatment on post processing antioxidant activity of fresh Navel orange juice. Food Chemistry 91: 495-503.
  • Préstamo, G., Sanz, P. D., Arroyo, G. 2000. Fruit preservation under high hydrostatic pressure. High Pressure Research: An International Journal 19:1-6, 145-1
  • Saldo, J., Fernandez, A., Sendra, E., Butz, P., Tauscher, B., Guamis, B., 2003. High pressure treatment decelerates the lipoliysis in a caprine cheese. Food Res. Intl 36: 1061-68.
  • Sancho, F., Lambert, Y., Demazeau, G., Largeteau, A., Bouvier, J. M., Narbonne, J.F. 1999. Effect of ultrahigh hydrostatic pressure on hydrosoluble vitamins. Journal of Food Engineering 39: 247-253.
  • Sierra, I., Vidal Valverde, C., López-Fandiño, R. 2000. Effect of high pressure on the vitamin B 1 and B 6 content in milk. Milchwissenschaft 55(7): 365-367.
  • Smithers, G. W. 2008. Dairy Product Quality and NonThermal Processing Technologies. http://www.dairyinfo.gc.ca/pdf/Session4english.pdf. (Erişim Tarihi: 06.09.2013)
  • Suárez-Jacobo, Á., Rüfer, C. E., Gervilla, R., Guamis, B., Roig-Sagués, A. X., Saldo, J. 2011. Influence of ultra-high pressure homogenization on antioxidant capacity, polyphenol and vitamin content of clear apple juice. Food Chemistry 127: 447-454.
  • Suthanthangjai, W., Kajda, P., Zabetakis, I. 2005. The effect of high pressure on the anthocyanins of raspberry (Rubus idaeus). Food Chemistry 90:1931
  • Tedford, L. A., Smith, D., Schaschke, C. J. 1999. High pressure processing effects on the molecular structure of ovalbumin, lysozyme and βlactoglobulin. Food Research International 32: 101
  • Trujillo, A.J., Capellas, M., Saldo, J., Gervilla, R., Guamis, B. 2002. Applications of high-hydrostatic pressure on milk and dairy products: a review, Innovative Food Science and Emerging Technologies 3:295-307.
  • Van der Plancken, I., Verbeyst, L., De Vleeschouwer, K., Grauwet, T., Heniö, R.-L., Husband, F. A., Lille, M., Mackie, A. R., Van Loey, A., Viljanen, K., Hendrickx, M. 2012. (Bio)chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods. Trends in Food Science & Technology 23: 28-38.
  • Wang, Y., Liu, F., Cao, X., Chen, F., Hu, X., Liao, X. 20 Comparison of high hydrostatic pressure and high temperature short time processing on quality of purple sweet potato nectar. Innovative Food Science and Emerging Technologies 16: 326-334. Watanabe, M., Arai, E., Honma, K., Fuke, S. 1991. Improving the cooking properties of aged rice grains by pressurizing and enzymatic treatment. Agric. Biol. Chem. 55: 2725-2731.
  • Yagiz, Y., Kristinsson, H. G., Balaban, M. O., Welt, B. A., Ralat, M., Marshall, M. R. 2009. Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon. Food Chemistry 116: 828-8
  • Zorba, Ö., Kurt, Ş. 2005. Yüksek Basınç Uygulamasının Et ve Et Ürünleri Kalitesi Üzerine Etkisi. YYÜ Veterinerlik Fakültesi Dergisi 16(1):71-76.
Toplam 51 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm GIDA BİLİMİ (Food Science)
Yazarlar

Elif Sezer

Ahmet İnanç

Yayımlanma Tarihi 17 Nisan 2014
Yayımlandığı Sayı Yıl 2013 Cilt: 16 Sayı: 4

Kaynak Göster

APA Sezer, E., & İnanç, A. (2014). Gıda Sanayinde Yüksek Basınç Uygulamalarındaki Besin Kayıpları. KSÜ Doğa Bilimleri Dergisi, 16(4), 36-43. https://doi.org/10.18016/ksujns.35405
AMA Sezer E, İnanç A. Gıda Sanayinde Yüksek Basınç Uygulamalarındaki Besin Kayıpları. KSÜ Doğa Bilimleri Dergisi. Nisan 2014;16(4):36-43. doi:10.18016/ksujns.35405
Chicago Sezer, Elif, ve Ahmet İnanç. “Gıda Sanayinde Yüksek Basınç Uygulamalarındaki Besin Kayıpları”. KSÜ Doğa Bilimleri Dergisi 16, sy. 4 (Nisan 2014): 36-43. https://doi.org/10.18016/ksujns.35405.
EndNote Sezer E, İnanç A (01 Nisan 2014) Gıda Sanayinde Yüksek Basınç Uygulamalarındaki Besin Kayıpları. KSÜ Doğa Bilimleri Dergisi 16 4 36–43.
IEEE E. Sezer ve A. İnanç, “Gıda Sanayinde Yüksek Basınç Uygulamalarındaki Besin Kayıpları”, KSÜ Doğa Bilimleri Dergisi, c. 16, sy. 4, ss. 36–43, 2014, doi: 10.18016/ksujns.35405.
ISNAD Sezer, Elif - İnanç, Ahmet. “Gıda Sanayinde Yüksek Basınç Uygulamalarındaki Besin Kayıpları”. KSÜ Doğa Bilimleri Dergisi 16/4 (Nisan 2014), 36-43. https://doi.org/10.18016/ksujns.35405.
JAMA Sezer E, İnanç A. Gıda Sanayinde Yüksek Basınç Uygulamalarındaki Besin Kayıpları. KSÜ Doğa Bilimleri Dergisi. 2014;16:36–43.
MLA Sezer, Elif ve Ahmet İnanç. “Gıda Sanayinde Yüksek Basınç Uygulamalarındaki Besin Kayıpları”. KSÜ Doğa Bilimleri Dergisi, c. 16, sy. 4, 2014, ss. 36-43, doi:10.18016/ksujns.35405.
Vancouver Sezer E, İnanç A. Gıda Sanayinde Yüksek Basınç Uygulamalarındaki Besin Kayıpları. KSÜ Doğa Bilimleri Dergisi. 2014;16(4):36-43.