Pulsed electric field processing of beer: Microbial, sensory, and quality analyses

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dc.contributor.authorEvrendilek, GA
dc.contributor.authorLi, S
dc.contributor.authorDantzer, WR
dc.contributor.authorZhang, QH
dc.date.accessioned2024-09-18T20:55:33Z
dc.date.available2024-09-18T20:55:33Z
dc.date.issued2004
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractIn this study, pulsed electric field (PEF) treatment of beer, effectiveness of PEF treatment on microbial inactivation, effects of PEF treatment on sensory properties, and detection of electrode material migration were explored. Beer samples were treated by PEF for the inactivation of natural flora and inoculated cultures of Saccaromyces uvarum, Rhodotorula rubra, Lactobacillus plantarum, Pediococcus damnosus, and Bacillus subtilis. Inactivation induced by the PEF treatment was 0.5, 4.1, 4.3, 4.7, 5.8, and 4.8 log(10) colony-forming units/mL in the above microorganisms, respectively (P < 0.05). There was a significant increase in the amount of Cr, Zn, Fe, and Mn ions in the beer samples after PEF treatment (P < 0.05) leading to a statistically significant degradation in flavor and mouth feel. Further studies are needed to optimize electrode materials and PEF treatment to minimize or eliminate this degradation.en_US
dc.identifier.doi10.1111/j.1365-2621.2004.tb09892.x
dc.identifier.endpageM232en_US
dc.identifier.issn0022-1147
dc.identifier.issn1750-3841
dc.identifier.issue8en_US
dc.identifier.scopus2-s2.0-7444233650en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpageM228en_US
dc.identifier.urihttps://doi.org/10.1111/j.1365-2621.2004.tb09892.x
dc.identifier.urihttps://hdl.handle.net/20.500.12483/11917
dc.identifier.volume69en_US
dc.identifier.wosWOS:000225016300033en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Food Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectpulsed electric fieldsen_US
dc.subjectbeeren_US
dc.subjectnon-thermal food processingen_US
dc.subjectmicrobial inactivationen_US
dc.subjectmetal ion migrationen_US
dc.titlePulsed electric field processing of beer: Microbial, sensory, and quality analysesen_US
dc.typeArticleen_US

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