BibTex RIS Kaynak Göster

The Effect of High Hydrostatic Pressure and Pulsed Electric Field on Maillard Reaction (Turkish with English Abstract)

Yıl 2012, Cilt: 37 Sayı: 4, 235 - 242, 01.08.2012

Öz

The Maillard reaction, mostly occurred in heated and stored products, is one of the most important non-enzymatic browning reactions between amino groups of proteins and reducing sugars. This reaction may lead to desired or undesired effects on the quality characteristics of food; such as color, taste and nutritional value. In order to reduce these negative changes resulting from the complex reaction, nowadays studies are carried out on non-thermal processes and promising results are obtained. The application of non-thermal processes in food industry not only increases the shelf life of foods, but also allows production of foods which are more reliable and have better quality in terms of nutritional and sensory properties. In these respects, non-thermal processes have a potential which can be alternative to conventional food processing methods, including thermal processes. In this review, Maillard reaction and the effects of High Hydrostatic Pressure and Pulsed Electric Field applications, which can be alternative against to conventional food processing methods on Maillard reaction have been reviewed.

Kaynakça

  • Eskin NAM. 1990, Biochemistry of food processing: Browning reactions in foods. In 'Biochemistry of Foods', second edition, Academic Press, London, pp. 240-295.
  • Ikan R (ed), Rubinsztain Y, Nissenbaum A and Kaplan IR. 1996. The Maillard reaction: Consequences for the chemical and life sciences. John Wiley and Sons, Chichester, UK, 204 p.
  • Erbafl M. 2002. Fırın Ürünlerinde Maillard Re- aksiyonu ve Hidroksimetilfurfural (HMF) Oluflumu. Hububat Ürünleri Teknolojisi Kongre ve Sergisi, 3-4 Ekim, Gaziantep, Türkiye, 331-335.
  • Bozkurt H, Göğüfl F, Eren S. 1998. Pekmezde maillard esmerleflme reaksiyonlarının kinetik modellenmesi, Turk J Eng and Environ Sci 22: 455-460. 5. Guingamp MF, Humbert G, Midon P, Nicolas M, Linden G. 1999. Screening procedure for evaluating heat load in commercial milks. Lait, 79, 457-463. 6. Nınomıya M, Matsuzaki T, Shigematsu H. 1992. Formation of reducing substances in the Maillard reaction between D-glucose and J-aminobutyric acid. Biosci Biotech Biochem, 56(5): 806-807.
  • Daniel JR, Whistler RL. 1985. Carbonhydrates. In Food Chemistry’, O.R. Fennema (Ed.), second edition, Marcel Dekker, New York, p.70-137.
  • Van Boekel MAJS. 2006. Formation of flavour compounds in the Maillard reaction. Biotechnol Adv, 24(2):230-233.
  • Angel Rufia´n-Henares J, Guerra-Herna´ndez E, Garcı´a-Villanova B. 2006. Available lysine and fluorescence in heated milk proteins/dextri- nomaltose or lactose solutions. Food Chem, 98(4):685-92.
  • Ross AIV, Griffiths MW, Mittal GS, Deeth HC. 2003. Combining nonthermal technologies to control foodborne microorganisms. Int J Food Microbiol,89: 125-138.
  • Ledl F, Schleicher E. 1990. New aspects of the Maillard reaction in foods and in the human body. Angewandte Chemie International Edition in English 29: 565-594.
  • Ames JM. 1992. The Maillard reaction. In Progress in Food Proteins - Biochemistry, ed. Hudson BJF. Elsevier Applied Sci, London, pp. 99-153.
  • Nursten H (ed). 2005. The Maillard Reaction: Chemistry, Biochemistry and Implications. Royal Soc of Chem, Cambridge, UK, p 213.
  • Metin M. 2005. Süt Teknolojisi. Ege Üniversitesi Mühendislik Fakültesi Yayınları, 6. baskı, İzmir. s. 213, 214.
  • Ertugay Z. 1983. Ekmek aromasının oluflumu, kaynakları ve aroma oluflumunu etkileyen faktörler. Atatürk Üniversitesi Ziraat Fakültesi Dergisi 14: 1-2.
  • Rufia´n-Henares JA, Delgado-Andrade C, Morales FJ. 2009. Assessing the Maillard reaction development during the toasting process of common flours employed by the cereal products industry. Food Chem, 114(1):93-9.
  • Fayle SE, Gerrard J A. 2002. The Maillard Reaction. Royal Society of Chemistry, ed. Belton PS. Great Britain, pp. 1-8.
  • Wang X, Castanon F, Parsons CM. 1998. Dietary formulation with meat and bone meal on a total versus a digestible or bioavilable amino acid basis. Poultry Sci, 77: 1010-1015.
  • Tosun I. 2004. Color changes and 5- hydroxymethyl furfural formation in zile pekmezi during storage. Grasas y Aceites 55 (3): 259-263.
  • Spano N, Casula L, Panzanelli A, Pilo MI, Piu PC, Scanu R, Tapparo A, Sanna G. 2006. An RP-HPLC determination of 5-hydroxymethylfurfural in honey: thecase of strawberry tree honey. Talanta 68 (4): 1390-1395.
  • Arena E, Fallico B, Maccarone E, 2001. Thermal damage in blood orange juice: Kinetics of 5-hydroxymethyl-2-furancarboxaldehyde formation. International J Food Sci Technol,36: 145-151.
  • Deliza R, Rosenthal A, Abadio F B D, Silva CHO, Castillo C. 2005. Application of high pressure technology in the fruit juice processing: benefits perceived by consumers. J Food Eng, 67: 241-246.
  • Knorr D. 1999. Novel approaches in food- processing technology: New technologies for preserving foods and modifying function. Curr Opinion in Biotechn, 10: 485-491.
  • Norton T, Sun DW. 2008. Recent advances in the use of high pressure processing technique in the food industry. Food and Bioprocess Technol, 1: 2-34. 25. Trujillo AJ, Capellas M, Gervilla R, Saldo J, Guamis B. 2002. Application of high hydrostatic pressure on milk and diary products: a review. Innovative Food Sci Emerging Technol,3: 295-307. 26. Lanciotti R, Patrignani F, Iucci L, Guerzoni ME, Suzzi G, Belletti N, Gardini F. 2007. Effects of milk high pressure homogenization on biogenic amine accumulation during ripening of ovine and bovine Italian cheeses. Food Chem, 104 (2):693-701.
  • Vardag T, Körner P. 1995. High pressure: a real alternative in food processing. Food Mark. Technol.42-47.
  • Spilimbergo S, Elvassore N, Bertucco A. 2002. Microbial inactivation by high pressure. J of Supercritical Fluids,22: 55-63.
  • Zorba Ö, Kurt fi. 2005. Yüksek basınç uygulamalarının et ve et ürünleri kalitesi üzerine etkisi. YYÜ Vet Fak Derg, 16 (1):71-76.
  • Cheftel JC. 1995. Review: High-pressure, microbial inactivation and food preservation. Food Sci Technol Int,1: 75-90.
  • Trujillo AJ, Capellas M, Buffa M, Royo C, Gervilla R, Felipe X, Sendra E, Saldo J, Ferragut V, Guamis B. 2000. Application of high pressure treatment for cheese production. Food Res Int, 33 (3-4): 311-316. 32. Hugas M, Garriga M, Monfort JM. 2002. New mild technologies in meat processing: high pressure as a model technology, Meat Sci, 62: 359-371.
  • Moerman F. 2005. High hydrostatic pressure inactivation of vegetative microorganisms, aerobic and anaerobic spores in pork marengo, a low asidic particulate food product, Meat Sci, 69: 225-232. 34. Brul S, Rommens AJM, Verrips CT. 2000. Mechanistic studies on the inactivation of Saccharomyces cerevisiae by High-Pressure, Innovative Food Sci&Emerging Technol,1: 99-108. 35. İbanoğlu E. 2002. Gıdalarda yüksek hidrostatik basınç uygulaması. GIDA 27 (6): 505-510.
  • fianal İS, Çalımlı A. 2000. Yüksek hidrostatik basınç teknolojisi ve gıda endüstrisinde uygulamaları GIDA 25 (3): 193-201.
  • Schwarzenbolz U, Klostermeyer H, Henle T. 2002. Maillard reaction under high hydrostatic pressure: studies on the formation of protein-bound amino acid derivatives. Int Congress Series 1245: 223-227.
  • Linton M, Mc Clements JMJ, Patterson MF. 2004. Changes in the microbiological quality of vacuum-packaged, minced chicken treated with high hydrostatic pressure, Innovative Food Sci and Emerging Techno,(5) : 151-159.
  • Datta N, Deeth HC. 1999. High pressure processing of milk and dairy products. Australian J Dairy Technol,54 (1): 41-48.
  • Yemencioglu A, Özkan M. 2004, Meyve ve Sebzelerle Bunlardan Elde Edilen Ürünlerin Dayandırılma Yöntemleri. Meyve ve Sebze İsleme Teknikleri 1, Cemeroglu B (bafl editör), Baskent Klise Matbaacılık, Ankara, s. 226-227.
  • Ohlsson T (ed), Bengtsson N. 2002. Minimal Processing Technologies In The Food Industry. Woodhead publishing limited, England, pp 41.
  • Farr D. 1990. High Pressure Technology in the Food Industry. Trends Food Sci and Technol, 1: 14-16. 43. Penna ALB, Subbarao-Gurram, Barbosa-Cánovas G V. 2007. High hydrostatic pressure processing on microstructure of probiotic low-fat yogurt. Food Res Int,40 (4): 510-519.
  • Temiz H, Tarakçı Z, Aykut U. 2008. Süt ve ürünlerinde mikroorganizmaları azaltmada alternatif yöntemler. Türkiye 10. Gıda Kongresi, 21-23 Mayıs 2008, Erzurum, 777-780.
  • Pereira RN, Vicente AA. 2010. Environ impact of novel thermal and non-thermal Technologies in food processing. Food Research International, 43: 1936-1943.
  • Isaacs N, Coulson M. Effect of pressure on processes modelling the Maillard reaction. 1996. J Phys Org Chem.9: 639-644.
  • Namiki M, Hayashi T. 1983. A New Mechanism of the Maillard Reaction Involving Sugar Fragmentation and Free Radical Formation. ACS Symp. Ser., No. 215, 21-46, 185-201.
  • Mitsuda H., Yasumoto K. And Yokoyama K. 1965.Studies of Free Radicals in Amino-carbonyl Reaction. J Agric Biol Chem, 29: 751.
  • Bristow M, Isaacs NS. 1999. The effect of high pressure on the formation of volatile products in a model Maillard reaction. J Chem Soc Perkin Trans.2: 2213–2218.
  • Hill VM, Ledward DA, Ames JM. 1996. Influence of high hydrostatic pressure and pH on the rate of Maillard Browning in a glucose-lysine system. J Agric Food Chem,44(2):594-598.
  • Namiki M. 1985. Studies on interactions of food components. Nippon Nogeikagaku Kaishi, 59: 811-822 (in Japanese).
  • Tamaoka T, Itoh N, Hayashi R. 1991. High HHP effect on Maillard reaction. Agric Biol Chem,55: 2071-2074.
  • Okazaki T, Yamauchı S, Yoneda T, Suzuki K. 2001. Effect of combination of heating and pressurization on browning reaction of glucose- glycine solution and white sauce. Food Sci Technol Res,7 (4): 285-289.
  • Campus M, Flores M, Martinez A, Toldra F. 2008. Effect of high pressure treatment on colour, microbial and chemical characteristics of dry cured loin. Meat Sci, 80(4):1174-1181.
  • Ames MJ. 1998. Applications of the Maillard reaction in the food industry. Food Chem, 62:(4) 431-439.
  • Heremans K. 1995. High pressure effects on biomolecules. In High Pressure Processing of Foods, eds Ledward DA, Eamshaw RG, Johnson DE, Hasting APM. Nottingham University Press, Sutton Bonington, pp. 81-98.
  • Ames JM. 1990. Control of the Maillard reaction in food systems. Trends in Food Sci Technol, 1: 150-154.
  • Moreno FJ, Molina E, Olano A, Lopez-Fandino R. 2003. High-pressure effects on Maillard reaction between glucose and lysine. J Agric Food Chem, 51(2):394-400.
  • Nienaber U, Shellhammer TH. 2001. High-pressure processing of orange juice: Combination treatments and a shelf life study. J Food Sci, 66: 332-336.
  • Dunn JT. 2001. Pulsed Electric Field Processing: An Overview, in Pulsed Electric Fields in Food Processing; Fundamental Aspects and Applications, ed. Barbosa- Canovas GV, Zhang QH, Technomic Publishing Co., Lancaster, pp 1-30.
  • Dovenspeck H. 1960. Verfahren und Vorrichtung zur Gewinnung der Einzelnen Phasen aus dispersen Systemen, German patent, DE 1237541.
  • Töpfl S.2006. Pulsed Electric Fields (PEF) for permeabilization of cell membranes in food- and bioprocessing - applications, process and equipment design and cost analysis, Ph. D. Dissertation, Technischen Universität Berlin, 180 p.
  • Heinz V, Toepfl S, Knorr D. 2003. impact of temperature on lethality and efficiency of apple juice pasteurization by pulsed electric fields treatment, Innovative Food Sci Emerging Tech.4: 167-175.
  • Picart L, Cheftel JC. 2003. Pulsed electric fields. Zeuthen P. ve B gh-S rensen L (Ed.), Food preservation techniques, CRC Press, USA.
  • Devlieghere F, Vermeiren L, Debevere J. 2004. New preservation technologies: possibilities and limitations. Int Dairy J, 14 (4): 273-285.
  • Jeyamkondan S, Jayas D S, Holley R A. 1999. Pulsed electric field processing of foods: A review. J Food Prot,62(9), 1088-1096.
  • Ade-Omowaye BIO, Angersbach A, Taiwo KA, & Knorr D. 2001. Use of pulsed electric field pre-treatment to improve dehydration characteristics of plant based foods. Trends in Food Sci and Technol,12: 285-295.
  • Knorr D, Angersbach A. 1998. Impact of high intensity electric field pulses on plant membrane permeabilisation. Trends in Food Sci and Technol, 9: 185-191.
  • Knorr D, GeulenW, Grahl T, & Sitzmann W. 1994. Food application of high electric field pulses. Trends in Food Sci and Technol,5: 71-75.
  • Elez-Mart nez P, Mart n-Belloso O. 2007. Effects of high intensity pulsed electric field processing conditions on vitamin C and antioxidant capacity of orange juice and gazpacho, a cold vegetable soup. Food Chem, 102, 201-209.
  • Jia M, Zhang QH, Min DB. 1999. Pulsed electric field processing effects on flavor compounds and microorganisms of orange juice. Food Chem, 65: 445-451.
  • Toepfl S, Heinz V, Knorr D. 2007. High intensity pulsed electric fields applied for food preservation. Chem Eng Processing,46 (6): 537-546.
  • Barbosa-Canovas GV, Pothakamury UR, Pa- lou E, Swanson BG. 1998. Nonthermal preserva- tion of foods. New York: Marcel Dekker. pp. 53–112.
  • Sizer CE, Balasubramaniam VM. 1999. New intervention processes for minimally processed juices. Food Technol, 53(10): 64–67.
  • Zhang QH, Streaker CB, Yeom HW. 2002. Design, construction and evaluation of a sanitary pilot plant system pulsed electric field, in Eng and Food for the 21st Century, Edited by Welti- Chanes AJ, Barbosa-Cánovas GV, & Aguilera JM. CRC Press, Boca Raton, USA, pp. 795-808.
  • Rodrigo D, Arranz JI, Koch S, Frı´gola A, Rod- rigo MC, Esteve MJ, et al. 2003. Physicochemical characteristics and quality of refrigerated Spanish orange–carrot juices and influence of storage conditions. J of Food Sci, 68(6), 2111-2116.
  • Aguilo´ -Aguayo I, Oms-Oliu G, Soliva-For- tuny R, Martı´n-Belloso O. 2009. Changes in qu- ality attributes throughout storage of strawberry juice processed by high-intensity pulsed electric fields or heat treatments. Food Sci Technol, 42: 813-818.
  • Corte´s C, Esteve M J, Frı´gola A. 2007. Color of orange juice treated by high intensity pulsed electric fields during refrigerated storage and comparison with pasteurized juice. Food Cont- rol, 19: 151-158
  • Rivas A, Rodrigo D, Martinez A, Barbosa-Ca- novas GV, Rodrigo M. 2006. Effect of PEF and heat pasteurization on the physical- chemical characteristics of blended orange and carrot ju- ice. Swiss Society of Food Sci and Technology, 39: 1163-1170.
  • Jaeger H, Janositz A & Knorr D. 2010. The Maillard reaction and its control during food pro- cessing. The potential of emerging technologies. Pathologie Biologie, Paris, 58(3): 207-213.
  • Aguilo´-Aguayo I, Soliva-Fortuny R, Martı´n- Belloso O. 2009. Avoiding non-enzymatic brow- ning by high-intensity pulsed electric fields in strawberry, tomato and watermelon juices. J Fo- od Eng 92: 37-43.
  • Cserhalmi Z, Sass-Kiss A´ , To´ th-Markus M, Lechner N. 2006. Study of pulsed electric field treated citrus juices. Innovative Food Sci Emerg Technol. 7(1-2):49-54.

Yüksek Hidrostatik Basinç ve Vurgulu Elektriksel Alan İşlemlerinin Maillard Reaksiyonu Üzerine Etkisi

Yıl 2012, Cilt: 37 Sayı: 4, 235 - 242, 01.08.2012

Öz

Maillard reaksiyonu, çoğunlukla ısıl işleme tabi tutulan ve depolanan ürünlerde görülen, indirgen şekerlerle proteinlerin amino grupları arasında meydana gelen en önemli enzimatik olmayan esmerleşme reaksiyonlarından biridir. Bu reaksiyon, gıdaların renk, tat-aroma ve besin değeri gibi kalite özellikleri üzerine istenen veya istenmeyen etkilere neden olabilmektedir. Bu kompleks reaksiyonun gıdalarda meydana getirdiği olumsuz değişiklikleri azaltmak amacıyla günümüzde ısıl olmayan işlemler üzerine çalışmalar yapılmakta ve ümit verici sonuçlar alınmaktadır. Gıda endüstrisinde ısıl olmayan işlemlerin uygulaması sadece gıdaların raf ömrünün artırılması amacıyla değil, aynı zamanda; daha güvenilir, besinsel ve duyusal açıdan daha kaliteli gıdaların üretilebilmesine olanak sağlamaktadır. Bu yönleri ile ısıl olmayan işlemler, ısıl işlem tekniklerini içeren geleneksel gıda işleme yöntemlerine alternatif olabilecek potansiyele sahiptir. Bu derlemede Maillard reaksiyonu ve geleneksel gıda işleme metotlarına alternatif olarak Yüksek Hidrostatik Basınç ve Vurgulu Elektriksel Alan uygulamalarının Maillard reaksiyonu üzerine olan etkileri anlatılmaktadır.

Kaynakça

  • Eskin NAM. 1990, Biochemistry of food processing: Browning reactions in foods. In 'Biochemistry of Foods', second edition, Academic Press, London, pp. 240-295.
  • Ikan R (ed), Rubinsztain Y, Nissenbaum A and Kaplan IR. 1996. The Maillard reaction: Consequences for the chemical and life sciences. John Wiley and Sons, Chichester, UK, 204 p.
  • Erbafl M. 2002. Fırın Ürünlerinde Maillard Re- aksiyonu ve Hidroksimetilfurfural (HMF) Oluflumu. Hububat Ürünleri Teknolojisi Kongre ve Sergisi, 3-4 Ekim, Gaziantep, Türkiye, 331-335.
  • Bozkurt H, Göğüfl F, Eren S. 1998. Pekmezde maillard esmerleflme reaksiyonlarının kinetik modellenmesi, Turk J Eng and Environ Sci 22: 455-460. 5. Guingamp MF, Humbert G, Midon P, Nicolas M, Linden G. 1999. Screening procedure for evaluating heat load in commercial milks. Lait, 79, 457-463. 6. Nınomıya M, Matsuzaki T, Shigematsu H. 1992. Formation of reducing substances in the Maillard reaction between D-glucose and J-aminobutyric acid. Biosci Biotech Biochem, 56(5): 806-807.
  • Daniel JR, Whistler RL. 1985. Carbonhydrates. In Food Chemistry’, O.R. Fennema (Ed.), second edition, Marcel Dekker, New York, p.70-137.
  • Van Boekel MAJS. 2006. Formation of flavour compounds in the Maillard reaction. Biotechnol Adv, 24(2):230-233.
  • Angel Rufia´n-Henares J, Guerra-Herna´ndez E, Garcı´a-Villanova B. 2006. Available lysine and fluorescence in heated milk proteins/dextri- nomaltose or lactose solutions. Food Chem, 98(4):685-92.
  • Ross AIV, Griffiths MW, Mittal GS, Deeth HC. 2003. Combining nonthermal technologies to control foodborne microorganisms. Int J Food Microbiol,89: 125-138.
  • Ledl F, Schleicher E. 1990. New aspects of the Maillard reaction in foods and in the human body. Angewandte Chemie International Edition in English 29: 565-594.
  • Ames JM. 1992. The Maillard reaction. In Progress in Food Proteins - Biochemistry, ed. Hudson BJF. Elsevier Applied Sci, London, pp. 99-153.
  • Nursten H (ed). 2005. The Maillard Reaction: Chemistry, Biochemistry and Implications. Royal Soc of Chem, Cambridge, UK, p 213.
  • Metin M. 2005. Süt Teknolojisi. Ege Üniversitesi Mühendislik Fakültesi Yayınları, 6. baskı, İzmir. s. 213, 214.
  • Ertugay Z. 1983. Ekmek aromasının oluflumu, kaynakları ve aroma oluflumunu etkileyen faktörler. Atatürk Üniversitesi Ziraat Fakültesi Dergisi 14: 1-2.
  • Rufia´n-Henares JA, Delgado-Andrade C, Morales FJ. 2009. Assessing the Maillard reaction development during the toasting process of common flours employed by the cereal products industry. Food Chem, 114(1):93-9.
  • Fayle SE, Gerrard J A. 2002. The Maillard Reaction. Royal Society of Chemistry, ed. Belton PS. Great Britain, pp. 1-8.
  • Wang X, Castanon F, Parsons CM. 1998. Dietary formulation with meat and bone meal on a total versus a digestible or bioavilable amino acid basis. Poultry Sci, 77: 1010-1015.
  • Tosun I. 2004. Color changes and 5- hydroxymethyl furfural formation in zile pekmezi during storage. Grasas y Aceites 55 (3): 259-263.
  • Spano N, Casula L, Panzanelli A, Pilo MI, Piu PC, Scanu R, Tapparo A, Sanna G. 2006. An RP-HPLC determination of 5-hydroxymethylfurfural in honey: thecase of strawberry tree honey. Talanta 68 (4): 1390-1395.
  • Arena E, Fallico B, Maccarone E, 2001. Thermal damage in blood orange juice: Kinetics of 5-hydroxymethyl-2-furancarboxaldehyde formation. International J Food Sci Technol,36: 145-151.
  • Deliza R, Rosenthal A, Abadio F B D, Silva CHO, Castillo C. 2005. Application of high pressure technology in the fruit juice processing: benefits perceived by consumers. J Food Eng, 67: 241-246.
  • Knorr D. 1999. Novel approaches in food- processing technology: New technologies for preserving foods and modifying function. Curr Opinion in Biotechn, 10: 485-491.
  • Norton T, Sun DW. 2008. Recent advances in the use of high pressure processing technique in the food industry. Food and Bioprocess Technol, 1: 2-34. 25. Trujillo AJ, Capellas M, Gervilla R, Saldo J, Guamis B. 2002. Application of high hydrostatic pressure on milk and diary products: a review. Innovative Food Sci Emerging Technol,3: 295-307. 26. Lanciotti R, Patrignani F, Iucci L, Guerzoni ME, Suzzi G, Belletti N, Gardini F. 2007. Effects of milk high pressure homogenization on biogenic amine accumulation during ripening of ovine and bovine Italian cheeses. Food Chem, 104 (2):693-701.
  • Vardag T, Körner P. 1995. High pressure: a real alternative in food processing. Food Mark. Technol.42-47.
  • Spilimbergo S, Elvassore N, Bertucco A. 2002. Microbial inactivation by high pressure. J of Supercritical Fluids,22: 55-63.
  • Zorba Ö, Kurt fi. 2005. Yüksek basınç uygulamalarının et ve et ürünleri kalitesi üzerine etkisi. YYÜ Vet Fak Derg, 16 (1):71-76.
  • Cheftel JC. 1995. Review: High-pressure, microbial inactivation and food preservation. Food Sci Technol Int,1: 75-90.
  • Trujillo AJ, Capellas M, Buffa M, Royo C, Gervilla R, Felipe X, Sendra E, Saldo J, Ferragut V, Guamis B. 2000. Application of high pressure treatment for cheese production. Food Res Int, 33 (3-4): 311-316. 32. Hugas M, Garriga M, Monfort JM. 2002. New mild technologies in meat processing: high pressure as a model technology, Meat Sci, 62: 359-371.
  • Moerman F. 2005. High hydrostatic pressure inactivation of vegetative microorganisms, aerobic and anaerobic spores in pork marengo, a low asidic particulate food product, Meat Sci, 69: 225-232. 34. Brul S, Rommens AJM, Verrips CT. 2000. Mechanistic studies on the inactivation of Saccharomyces cerevisiae by High-Pressure, Innovative Food Sci&Emerging Technol,1: 99-108. 35. İbanoğlu E. 2002. Gıdalarda yüksek hidrostatik basınç uygulaması. GIDA 27 (6): 505-510.
  • fianal İS, Çalımlı A. 2000. Yüksek hidrostatik basınç teknolojisi ve gıda endüstrisinde uygulamaları GIDA 25 (3): 193-201.
  • Schwarzenbolz U, Klostermeyer H, Henle T. 2002. Maillard reaction under high hydrostatic pressure: studies on the formation of protein-bound amino acid derivatives. Int Congress Series 1245: 223-227.
  • Linton M, Mc Clements JMJ, Patterson MF. 2004. Changes in the microbiological quality of vacuum-packaged, minced chicken treated with high hydrostatic pressure, Innovative Food Sci and Emerging Techno,(5) : 151-159.
  • Datta N, Deeth HC. 1999. High pressure processing of milk and dairy products. Australian J Dairy Technol,54 (1): 41-48.
  • Yemencioglu A, Özkan M. 2004, Meyve ve Sebzelerle Bunlardan Elde Edilen Ürünlerin Dayandırılma Yöntemleri. Meyve ve Sebze İsleme Teknikleri 1, Cemeroglu B (bafl editör), Baskent Klise Matbaacılık, Ankara, s. 226-227.
  • Ohlsson T (ed), Bengtsson N. 2002. Minimal Processing Technologies In The Food Industry. Woodhead publishing limited, England, pp 41.
  • Farr D. 1990. High Pressure Technology in the Food Industry. Trends Food Sci and Technol, 1: 14-16. 43. Penna ALB, Subbarao-Gurram, Barbosa-Cánovas G V. 2007. High hydrostatic pressure processing on microstructure of probiotic low-fat yogurt. Food Res Int,40 (4): 510-519.
  • Temiz H, Tarakçı Z, Aykut U. 2008. Süt ve ürünlerinde mikroorganizmaları azaltmada alternatif yöntemler. Türkiye 10. Gıda Kongresi, 21-23 Mayıs 2008, Erzurum, 777-780.
  • Pereira RN, Vicente AA. 2010. Environ impact of novel thermal and non-thermal Technologies in food processing. Food Research International, 43: 1936-1943.
  • Isaacs N, Coulson M. Effect of pressure on processes modelling the Maillard reaction. 1996. J Phys Org Chem.9: 639-644.
  • Namiki M, Hayashi T. 1983. A New Mechanism of the Maillard Reaction Involving Sugar Fragmentation and Free Radical Formation. ACS Symp. Ser., No. 215, 21-46, 185-201.
  • Mitsuda H., Yasumoto K. And Yokoyama K. 1965.Studies of Free Radicals in Amino-carbonyl Reaction. J Agric Biol Chem, 29: 751.
  • Bristow M, Isaacs NS. 1999. The effect of high pressure on the formation of volatile products in a model Maillard reaction. J Chem Soc Perkin Trans.2: 2213–2218.
  • Hill VM, Ledward DA, Ames JM. 1996. Influence of high hydrostatic pressure and pH on the rate of Maillard Browning in a glucose-lysine system. J Agric Food Chem,44(2):594-598.
  • Namiki M. 1985. Studies on interactions of food components. Nippon Nogeikagaku Kaishi, 59: 811-822 (in Japanese).
  • Tamaoka T, Itoh N, Hayashi R. 1991. High HHP effect on Maillard reaction. Agric Biol Chem,55: 2071-2074.
  • Okazaki T, Yamauchı S, Yoneda T, Suzuki K. 2001. Effect of combination of heating and pressurization on browning reaction of glucose- glycine solution and white sauce. Food Sci Technol Res,7 (4): 285-289.
  • Campus M, Flores M, Martinez A, Toldra F. 2008. Effect of high pressure treatment on colour, microbial and chemical characteristics of dry cured loin. Meat Sci, 80(4):1174-1181.
  • Ames MJ. 1998. Applications of the Maillard reaction in the food industry. Food Chem, 62:(4) 431-439.
  • Heremans K. 1995. High pressure effects on biomolecules. In High Pressure Processing of Foods, eds Ledward DA, Eamshaw RG, Johnson DE, Hasting APM. Nottingham University Press, Sutton Bonington, pp. 81-98.
  • Ames JM. 1990. Control of the Maillard reaction in food systems. Trends in Food Sci Technol, 1: 150-154.
  • Moreno FJ, Molina E, Olano A, Lopez-Fandino R. 2003. High-pressure effects on Maillard reaction between glucose and lysine. J Agric Food Chem, 51(2):394-400.
  • Nienaber U, Shellhammer TH. 2001. High-pressure processing of orange juice: Combination treatments and a shelf life study. J Food Sci, 66: 332-336.
  • Dunn JT. 2001. Pulsed Electric Field Processing: An Overview, in Pulsed Electric Fields in Food Processing; Fundamental Aspects and Applications, ed. Barbosa- Canovas GV, Zhang QH, Technomic Publishing Co., Lancaster, pp 1-30.
  • Dovenspeck H. 1960. Verfahren und Vorrichtung zur Gewinnung der Einzelnen Phasen aus dispersen Systemen, German patent, DE 1237541.
  • Töpfl S.2006. Pulsed Electric Fields (PEF) for permeabilization of cell membranes in food- and bioprocessing - applications, process and equipment design and cost analysis, Ph. D. Dissertation, Technischen Universität Berlin, 180 p.
  • Heinz V, Toepfl S, Knorr D. 2003. impact of temperature on lethality and efficiency of apple juice pasteurization by pulsed electric fields treatment, Innovative Food Sci Emerging Tech.4: 167-175.
  • Picart L, Cheftel JC. 2003. Pulsed electric fields. Zeuthen P. ve B gh-S rensen L (Ed.), Food preservation techniques, CRC Press, USA.
  • Devlieghere F, Vermeiren L, Debevere J. 2004. New preservation technologies: possibilities and limitations. Int Dairy J, 14 (4): 273-285.
  • Jeyamkondan S, Jayas D S, Holley R A. 1999. Pulsed electric field processing of foods: A review. J Food Prot,62(9), 1088-1096.
  • Ade-Omowaye BIO, Angersbach A, Taiwo KA, & Knorr D. 2001. Use of pulsed electric field pre-treatment to improve dehydration characteristics of plant based foods. Trends in Food Sci and Technol,12: 285-295.
  • Knorr D, Angersbach A. 1998. Impact of high intensity electric field pulses on plant membrane permeabilisation. Trends in Food Sci and Technol, 9: 185-191.
  • Knorr D, GeulenW, Grahl T, & Sitzmann W. 1994. Food application of high electric field pulses. Trends in Food Sci and Technol,5: 71-75.
  • Elez-Mart nez P, Mart n-Belloso O. 2007. Effects of high intensity pulsed electric field processing conditions on vitamin C and antioxidant capacity of orange juice and gazpacho, a cold vegetable soup. Food Chem, 102, 201-209.
  • Jia M, Zhang QH, Min DB. 1999. Pulsed electric field processing effects on flavor compounds and microorganisms of orange juice. Food Chem, 65: 445-451.
  • Toepfl S, Heinz V, Knorr D. 2007. High intensity pulsed electric fields applied for food preservation. Chem Eng Processing,46 (6): 537-546.
  • Barbosa-Canovas GV, Pothakamury UR, Pa- lou E, Swanson BG. 1998. Nonthermal preserva- tion of foods. New York: Marcel Dekker. pp. 53–112.
  • Sizer CE, Balasubramaniam VM. 1999. New intervention processes for minimally processed juices. Food Technol, 53(10): 64–67.
  • Zhang QH, Streaker CB, Yeom HW. 2002. Design, construction and evaluation of a sanitary pilot plant system pulsed electric field, in Eng and Food for the 21st Century, Edited by Welti- Chanes AJ, Barbosa-Cánovas GV, & Aguilera JM. CRC Press, Boca Raton, USA, pp. 795-808.
  • Rodrigo D, Arranz JI, Koch S, Frı´gola A, Rod- rigo MC, Esteve MJ, et al. 2003. Physicochemical characteristics and quality of refrigerated Spanish orange–carrot juices and influence of storage conditions. J of Food Sci, 68(6), 2111-2116.
  • Aguilo´ -Aguayo I, Oms-Oliu G, Soliva-For- tuny R, Martı´n-Belloso O. 2009. Changes in qu- ality attributes throughout storage of strawberry juice processed by high-intensity pulsed electric fields or heat treatments. Food Sci Technol, 42: 813-818.
  • Corte´s C, Esteve M J, Frı´gola A. 2007. Color of orange juice treated by high intensity pulsed electric fields during refrigerated storage and comparison with pasteurized juice. Food Cont- rol, 19: 151-158
  • Rivas A, Rodrigo D, Martinez A, Barbosa-Ca- novas GV, Rodrigo M. 2006. Effect of PEF and heat pasteurization on the physical- chemical characteristics of blended orange and carrot ju- ice. Swiss Society of Food Sci and Technology, 39: 1163-1170.
  • Jaeger H, Janositz A & Knorr D. 2010. The Maillard reaction and its control during food pro- cessing. The potential of emerging technologies. Pathologie Biologie, Paris, 58(3): 207-213.
  • Aguilo´-Aguayo I, Soliva-Fortuny R, Martı´n- Belloso O. 2009. Avoiding non-enzymatic brow- ning by high-intensity pulsed electric fields in strawberry, tomato and watermelon juices. J Fo- od Eng 92: 37-43.
  • Cserhalmi Z, Sass-Kiss A´ , To´ th-Markus M, Lechner N. 2006. Study of pulsed electric field treated citrus juices. Innovative Food Sci Emerg Technol. 7(1-2):49-54.
Toplam 74 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

E. Feyza Topdaş

M. Fatih Ertugay Bu kişi benim

Yayımlanma Tarihi 1 Ağustos 2012
Yayımlandığı Sayı Yıl 2012 Cilt: 37 Sayı: 4

Kaynak Göster

APA Topdaş, E. F. ., & Ertugay, M. F. . (2012). Yüksek Hidrostatik Basinç ve Vurgulu Elektriksel Alan İşlemlerinin Maillard Reaksiyonu Üzerine Etkisi. Gıda, 37(4), 235-242.
AMA Topdaş EF, Ertugay MF. Yüksek Hidrostatik Basinç ve Vurgulu Elektriksel Alan İşlemlerinin Maillard Reaksiyonu Üzerine Etkisi. GIDA. Ağustos 2012;37(4):235-242.
Chicago Topdaş, E. Feyza, ve M. Fatih Ertugay. “Yüksek Hidrostatik Basinç Ve Vurgulu Elektriksel Alan İşlemlerinin Maillard Reaksiyonu Üzerine Etkisi”. Gıda 37, sy. 4 (Ağustos 2012): 235-42.
EndNote Topdaş EF, Ertugay MF (01 Ağustos 2012) Yüksek Hidrostatik Basinç ve Vurgulu Elektriksel Alan İşlemlerinin Maillard Reaksiyonu Üzerine Etkisi. Gıda 37 4 235–242.
IEEE E. F. . Topdaş ve M. F. . Ertugay, “Yüksek Hidrostatik Basinç ve Vurgulu Elektriksel Alan İşlemlerinin Maillard Reaksiyonu Üzerine Etkisi”, GIDA, c. 37, sy. 4, ss. 235–242, 2012.
ISNAD Topdaş, E. Feyza - Ertugay, M. Fatih. “Yüksek Hidrostatik Basinç Ve Vurgulu Elektriksel Alan İşlemlerinin Maillard Reaksiyonu Üzerine Etkisi”. Gıda 37/4 (Ağustos 2012), 235-242.
JAMA Topdaş EF, Ertugay MF. Yüksek Hidrostatik Basinç ve Vurgulu Elektriksel Alan İşlemlerinin Maillard Reaksiyonu Üzerine Etkisi. GIDA. 2012;37:235–242.
MLA Topdaş, E. Feyza ve M. Fatih Ertugay. “Yüksek Hidrostatik Basinç Ve Vurgulu Elektriksel Alan İşlemlerinin Maillard Reaksiyonu Üzerine Etkisi”. Gıda, c. 37, sy. 4, 2012, ss. 235-42.
Vancouver Topdaş EF, Ertugay MF. Yüksek Hidrostatik Basinç ve Vurgulu Elektriksel Alan İşlemlerinin Maillard Reaksiyonu Üzerine Etkisi. GIDA. 2012;37(4):235-42.

by-nc.png

GIDA Dergisi Creative Commons Atıf-Gayri Ticari 4.0 (CC BY-NC 4.0) Uluslararası Lisansı ile lisanslanmıştır. 

GIDA / The Journal of FOOD is licensed under a Creative Commons Attribution-Non Commercial 4.0 International (CC BY-NC 4.0).

https://creativecommons.org/licenses/by-nc/4.0/