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- W1608999229 abstract "Tuketicilerin, besin degerini koruyacak sekilde islenmis gidalara olan taleplerine paralel olarak gida isleme ve muhafaza amaciyla yeni teknolojiler gelistirilmistir. Yuksek Basinc (YB) uygulamalari, ozellikle mikrobiyolojik inaktivasyon saglarken gidalarin vitamin, mineral, tat, renk ve gorunusunde onemli bir degisiklige neden olmamaktadir. Bu nedenle, isil islem uygulamalari icin onemli bir alternatif olusturmaktadir. YB uygulamalari sivi gidalara basariyla uygulanabildigi gibi et ve et urunleri gibi gidalara da uygulanabilmektedir. Etlerde, mikrobiyolojik ve enzimatik inaktivasyon saglamasi yani sira gevreklestirme ve dondurma-cozundurme amaciyla da kullanilmaktadir. Proteinler uzerinde degisimlere neden olarak, etlerin teksturel ozelliklerinin gelistirilmesinde onemli etkiye sahiptir. Ayrica, yeni urunlerin gelistirilmesi icin de oldukca onemli bir teknolojidir." @default.
- W1608999229 created "2016-06-24" @default.
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- W1608999229 date "2006-06-01" @default.
- W1608999229 modified "2023-09-27" @default.
- W1608999229 title "Yüksek Basınç Uygulamalarının Et ve Et Ürünlerinin Duyusal, Fiziksel ve Biyokimyasal Özellikleri Üzerine Etkileri" @default.
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- W1608999229 doi "https://doi.org/10.13002/.v2006i2.5000012639" @default.
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