Zehra Ayhan

TL;DR: An overview of AP technologies, such as antimicrobial, antioxidant or carbon dioxide-releasing systems, and systems absorbing oxygen, moisture or ethylene, is provided, and scientific publications illustrating the benefits of such technologies for specific food products are reviewed.

TL;DR: Effects of packaging materials, storage temperature, and time on the stability of pulsed electric field (PEF) processed orange juice were investigated.

TL;DR: In this paper, the effectiveness of various microwave-convective drying treatments were compared to convective air drying and commercial belt drying to establish the most favorable drying condition in terms of drying kinetics and dried product quality.

TL;DR: Overall, the pomegranate arils packed with air, nitrogen, and enriched oxygen kept quality attributes and were acceptable to sensory panelists on day 18; however, marketability period was limited to 15 d for the low oxygen atmosphere.

TL;DR: Honeydew and cantaloupe melons were surface sterilized by scrubbing with a hypochlorite solution at low level (200 ppm total available chlorine) and high level (2000 ppmtotal available chlorine), peeled and cut into chunks Fruit pieces were dipped in a dilute hypochlimite solution (pH 6) of 50 ppm totalavailable chlorine prior to packaging under an atmosphere of 95% N 2 and 5% O 2 and storage at 22C Unwashed and water-washed samples were also prepared as controls Microbial counts and sensory analyses were monitored during a