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Browsing Gıda Mühendisliği / Food Engineering by Author

Browsing Gıda Mühendisliği / Food Engineering by Author "Vijay K. Juneja"

Now showing items 1-4 of 8

Effect of grape seed extract on heat resistance of Clostridium perfringens vegetative cells in sous vide processed ground beef

Serap Cosansu; Coşansu Akdemir, Serap; Coşansu Akdemir, Serap; Vijay K. Juneja; Marangeli Osoria; Sudarsan Mukhopadhyay (ELSEVIER SCIENCE BV, 2019)

The heat resistance (57.5-65 degrees C) of a three-strain cocktail of Clostridium perfringens vegetative cells in sous vide processed ground beef supplemented with 0-3% grape seed extract (GSE) was quantified. The surviving ...
Growth of Clostridium perfringens in sous vide cooked ground beef with added grape seed extract

Coşansu Akdemir, Serap; Vijay K. Juneja (ELSEVIER SCI LTD, 2018)

The growth of Clostridium perfringens from spore inocula was studied in sous vide cooked ground beef with added 0 to 3% grape seed extract (GSE). C. perfringens did not grow at 4 degrees C with or without GSE present. Lag ...
Heterocyclic aromatic amines content in chicken burgers and chicken nuggetssold in fast food restaurants and effects of green tea extract and microwave thawing on their formation

Haskaraca, Güliz; Haskaraca, Güliz; Eda Demirok Soncu; Nuray Kolsarici; Fatih Oz; Vijay K. Juneja (WILEY, 2017)

The aims of the study were to investigate the presence of heterocyclic aromatic amines (HCAs) in chicken burgers (CBs) and chicken nuggets (CNs) purchased from fast food restaurants and the effects of green tea extract ...
The effects of grapefruit seed extract on the thermal inactivation of Listeria monocytogenes in sous-vide processed doner kebabs

Haskaraca, Güliz; Haskaraca, Güliz; Vijay K. Juneja; Sudarsan Mukhopadhyay; Nuray Kolsarici (ELSEVIER SCI LTD, 2019)

The heat resistance (57.5-65 degrees C) of Listeria monocytogenes in vacuum packaged, cook-in-bag, doner kebabs that included 0.5 or 1% grapefruit seed extract (GSE) was determined. The packages were processed to an internal ...