The Effect of High Hydrostatic Pressure on Microorganisms in Food Preservation

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dc.authoridARICI, MUHAMMET/0000-0003-4126-200X
dc.authorwosidARICI, MUHAMMET/AAO-8630-2020
dc.contributor.authorArici, M.
dc.date.accessioned2024-06-12T11:03:14Z
dc.date.available2024-06-12T11:03:14Z
dc.date.issued2006
dc.departmentTrakya Üniversitesien_US
dc.description.abstractHigh hydrostatic pressure is a new food preservation technology known for its capacity to inactivate spoilage and pathogenic microorganisms. High-pressure treatments are receiving a great deal of attention for the inactivation of microorganisms in food processing, pressure instead of temperature is used as stabilizing factor. High hydrostatic pressure treatment is the most studied alternative process, many works reported successful results in inactivating a wide range of microorganisms under different operative conditions such as temperature, pressure, exposure time.en_US
dc.identifier.endpage49en_US
dc.identifier.issn1302-7050
dc.identifier.issn2146-5894
dc.identifier.issue1en_US
dc.identifier.startpage41en_US
dc.identifier.urihttps://hdl.handle.net/20.500.14551/21584
dc.identifier.volume3en_US
dc.identifier.wosWOS:000453141500007en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isotren_US
dc.publisherUniv Namik Kemalen_US
dc.relation.ispartofJournal Of Tekirdag Agriculture Faculty-Tekirdag Ziraat Fakultesi Dergisien_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectHigh Pressureen_US
dc.subjectFood Preservationen_US
dc.subjectMicroorganismsen_US
dc.subjectPasteurisationen_US
dc.titleThe Effect of High Hydrostatic Pressure on Microorganisms in Food Preservationen_US
dc.typeArticleen_US

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