Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/2443
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dc.contributor.authorBaysal, Ayşe Handan-
dc.contributor.authorBaysal, Taner-
dc.date.accessioned2016-11-14T14:14:33Z
dc.date.available2016-11-14T14:14:33Z
dc.date.issued2009
dc.identifier.citationBaysal, A. H., and Baysal, T. (2009). Low temperature plasma: A new disinfection method for food and food contact surfaces. In G. Wirtanen, & S. Salo (Eds.), Risk Management by Hygienic Design and Efficient Sanitation Programs. Paper presented at the 3rd Seminar on Risk Management by Hygienic Design and Efficient Sanitation Programs, Tallinn, Estonia, 4-6 May (pp. 117-118). Finland: VTT.en_US
dc.identifier.isbn9789513875879
dc.identifier.issn0357-9387
dc.identifier.issn0357-9387-
dc.identifier.urihttp://hdl.handle.net/11147/2443
dc.description3rd Seminar on Risk Management by Hygienic Design and Efficient Sanitation Programs; Tallinn; Estonia; 4 May 2009 through 6 May 2009en_US
dc.description.abstractThe need for ensuring microbial food safety and quality, without adversely affecting the nutritional, functional and sensory characteristics of foods, has led to an increase in low-temperature or non-thermal processing technologies for food preservation. These emerging technologies including high hydrostatic pressures, pulsed electric field and low-temperature plasmas inactivate microorganisms at ambient or moderately elevated temperatures and short treatment times.en_US
dc.language.isoenen_US
dc.publisherTechnical Research Center of Finlanden_US
dc.relation.ispartofVTT Symposium (Valtion Teknillinen Tutkimuskeskus)en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectLow temperature plasmasen_US
dc.subjectFood safetyen_US
dc.subjectPlasmaen_US
dc.subjectFood contacten_US
dc.subjectMicroorganismsen_US
dc.titleLow temperature plasma: A new disinfection method for food and food contact surfacesen_US
dc.typeConference Objecten_US
dc.authoridTR101983en_US
dc.institutionauthorBaysal, Ayşe Handan-
dc.departmentİzmir Institute of Technology. Food Engineeringen_US
dc.identifier.issue261en_US
dc.identifier.startpage117en_US
dc.identifier.endpage118en_US
dc.identifier.scopus2-s2.0-80053262140en_US
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US
dc.identifier.scopusquality--
item.grantfulltextopen-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.openairetypeConference Object-
item.languageiso639-1en-
item.fulltextWith Fulltext-
crisitem.author.dept03.08. Department of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
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