H
Hami Alpas
Researcher at Middle East Technical University
Publications - 112
Citations - 3712
Hami Alpas is an academic researcher from Middle East Technical University. The author has contributed to research in topics: Hydrostatic pressure & Food safety. The author has an hindex of 31, co-authored 105 publications receiving 3232 citations. Previous affiliations of Hami Alpas include University of Wyoming.
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Interactions of high hydrostatic pressure, pressurization temperature and pH on death and injury of pressure-resistant and pressure-sensitive strains of foodborne pathogens.
TL;DR: It is indicated that high hydrostatic pressure applied in conjunction with mild heat and acidity can be an effective method for inactivating pressure-resistant and pressure-sensitive strains of four foodborne pathogens in organic acid solutions.
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Variation in Resistance to Hydrostatic Pressure among Strains of Food-Borne Pathogens
TL;DR: It is shown that strains of food-borne pathogens differ in resistance to hydrostatic pressure (345 MPa) at 25°C, but this difference is greatly reduced at 50°C.
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Landmarks in the historical development of twenty first century food processing technologies
N.N. Misra,Mohamed Koubaa,Shahin Roohinejad,Pablo Juliano,Hami Alpas,Rita S. Inácio,Jorge A. Saraiva,Francisco J. Barba +7 more
TL;DR: A historical account of the extensive efforts and inventions in the field of emerging food processing technologies since their inception to present day is provided.
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Efficiency of high pressure treatment on inactivation of pathogenic microorganisms and enzymes in apple, orange, apricot and sour cherry juices
TL;DR: In this paper, the effect of high hydrostatic pressure with a mild heat treatment on Staphylococcus aureus 485, Escherichia coli O157:H7 933 and Salmonella Enteritidis FDA in apple, orange, apricot and sour cherry juices was investigated.
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Injury recovery of foodborne pathogens in high hydrostatic pressure treated milk during storage
TL;DR: The results presented in this study show that even if injured cells are not detected immediately after HHP treatment, I2 type injury could be potentially present in the food system and it is imperative that shelf life studies must be conducted over a period of time to ascertain microbiological safety of low acid food products.