• Publications
  • Influence
Infrared Heating in Food Processing: An Overview
ABSTRACT:  Infrared (IR) heating provides significant advantages over conventional heating, including reduced heating time, uniform heating, reduced quality losses, absence of solute migration inExpand
Comparison of electrolyzed oxidizing water with various antimicrobial interventions to reduce Salmonella species on poultry.
Foodborne pathogens in cell suspensions or attached to surfaces can be reduced by electrolyzed oxidizing (EO) water; however, the use of EO water against pathogens associated with poultry has notExpand
Decontamination of Escherichia coli O157:H7 and Salmonella enterica on blueberries using ozone and pulsed UV-light.
Efficacy of gaseous ozone, aqueous ozone, and pulsed UV-light was evaluated for the purpose of decontaminating blueberries artificially contaminated with either Escherichia coli O157:H7 orExpand
Inactivation of Escherichia coli O157:H7 on inoculated alfalfa seeds with pulsed ultraviolet light and response surface modeling
: Escherichia coli O157:H7-inoculated alfalfa seeds with seed layer thicknesses of 1.02 to 6.25 mm were subjected to pulsed UV light for up to 90 s at a 8-cm distance from the UV strobe. PopulationExpand
Efficacy of electrolyzed oxidizing water for the microbial safety and quality of eggs.
During commercial processing, eggs are washed in an alkaline detergent and then rinsed with chlorine to reduce dirt, debris, and microorganism levels. The alkaline and acidic fractions ofExpand
How do Teachers Approach New Technologies: Geography Teachers' Attitudes towards Geographic Information Systems (GIS)
This study was aimed at understanding the extent to which GIS technology has been diffused throughout secondary school geography lessons in Turkey by focusing on geography teachers' attitudes towardsExpand
Pullulan: biosynthesis, production, and applications
Pullulan is a linear glucosic polysaccharide produced by the polymorphic fungus Aureobasidium pullulans, which has long been applied for various applications from food additives to environmentalExpand
Modeling the inactivation of Escherichia coli O157:H7 and Salmonella enterica on raspberries and strawberries resulting from exposure to ozone or pulsed UV-light
Inactivation data for Escherichia coli O157:H7 and Salmonella enterica on raspberries and strawberries resulting from treatment with gaseous ozone, aqueous ozone, or pulsed UV-light were used toExpand
Enhanced production of bacterial cellulose by using a biofilm reactor and its material property analysis
Bacterial cellulose has been used in the food industry for applications such as low-calorie desserts, salads, and fabricated foods. It has also been used in the paper manufacturing industry toExpand
Pulsed UV‐light treatment of corn meal for inactivation of Aspergillus niger spores
Summary Fungal contamination of grains, intended for human and animal consumption, during the pre/post-harvest periods has been a recurring health hazard. A pulsed UV-light system was used toExpand