1. Açık Erişim@BUU
  2. İndeksli Yayınlar
  3. Web of Science
Please use this identifier to cite or link to this item: http://hdl.handle.net/11452/23395
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dc.date.accessioned2021-12-20T08:15:22Z-
dc.date.available2021-12-20T08:15:22Z-
dc.date.issued2010-10-
dc.identifier.citationGüldaş, M. vd. (2010). "Effects of edible film coatings on shelf-life of Mustafakemalpasa sweet, a cheese based dessert". Journal of Food Science and Technology, 47(5), 476-481.en_US
dc.identifier.issn0022-1155-
dc.identifier.urihttps://doi.org/10.1007/s13197-010-0081-6-
dc.identifier.urihttps://link.springer.com/article/10.1007/s13197-010-0081-6-
dc.identifier.urihttp://hdl.handle.net/11452/23395-
dc.description.abstractIt was aimed to investigate the shelf-life of single baked (one stage heating at 280-300 degrees C) mustafakemalpasa (MKP) cheese sweets coated with edible films such as kappa-carrageenan, chitosan, corn zein and whey protein concentrate (WPC). The sweets prepared were coated, packed in polystyrene bags and stored at room temperature (20 +/- 1 degrees C). The shelf-life of sweet samples was determined by microbiological analyses, a(w), titratable acidity, pH and sensory analysis. The microorganisms exhibited growth dependent upon the water activity levels during storage. The most significant growth was seen in moulds and yeasts. The minimum a(w) values for the growth of mould and yeasts were 0.85. Coating with chitosan and kappa-carrageenan showed no significant effect on shelf-life of MKP sweets. The shelf-life of these samples was limited by 3 days same as control (non-coated) and deterioration occurred when the a(w) value reached 0.90. The coatings with WPC and corn zein prolonged the shelf-life of sweets from 3 to 10 days.en_US
dc.language.isoenen_US
dc.publisherSpringer Indiaen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.rightsAtıf Gayri Ticari Türetilemez 4.0 Uluslararasıtr_TR
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectMustafakemalpasa sweeten_US
dc.subjectEdible filmen_US
dc.subjectShelf-life of bakery productsen_US
dc.subjectCoatingen_US
dc.subjectBakery productsen_US
dc.subjectWater activityen_US
dc.subjectSponge cakeen_US
dc.subjectTemperatureen_US
dc.subjectGrowthen_US
dc.subjectFood science & technologyen_US
dc.subjectZea maysen_US
dc.subjectChitinen_US
dc.subjectChitosanen_US
dc.subjectCoatingsen_US
dc.subjectMoldsen_US
dc.subjectPolystyrenesen_US
dc.subjectYeasten_US
dc.subjectCarrageenansen_US
dc.subjectCorn zeinen_US
dc.subjectEdible filmsen_US
dc.subjectMicrobiological analysisen_US
dc.subjectMustafakemalpasa sweeten_US
dc.subjectRoom temperatureen_US
dc.subjectSensory analysisen_US
dc.subjectShelf lifeen_US
dc.subjectShelf-life of bakery productsen_US
dc.subjectTitratable acidityen_US
dc.subjectWater activityen_US
dc.subjectWhey protein concentrateen_US
dc.subjectBakery productsen_US
dc.titleEffects of edible film coatings on shelf-life of Mustafakemalpasa sweet, a cheese based desserten_US
dc.typeArticleen_US
dc.identifier.wos000285092000002tr_TR
dc.identifier.scopus2-s2.0-79951775026tr_TR
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.contributor.departmentUludağ Üniversitesi/Karacabey Meslek Yüksekokulu/Gıda İşleme Bölümü.tr_TR
dc.contributor.departmentUludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.tr_TR
dc.contributor.orcid0000-0002-5187-9380tr_TR
dc.contributor.orcid0000-0002-8482-5055tr_TR
dc.identifier.startpage476tr_TR
dc.identifier.endpage481tr_TR
dc.identifier.volume47tr_TR
dc.identifier.issue5tr_TR
dc.relation.journalJournal of Food Science and Technologyen_US
dc.contributor.buuauthorGüldaş, Metin-
dc.contributor.buuauthorAkpınar, Arzu Bayizit-
dc.contributor.buuauthorÖzcan, Tülay-
dc.contributor.buuauthorYılmaz, Lütfiye Ersan-
dc.contributor.researcheridAAG-8194-2021tr_TR
dc.contributor.researcheridU-1332-2019tr_TR
dc.contributor.researcheridAAG-8219-2021tr_TR
dc.contributor.researcheridAAF-3213-2020tr_TR
dc.identifier.pubmed23572674tr_TR
dc.subject.wosFood science & technologyen_US
dc.indexed.wosSCIEen_US
dc.indexed.scopusScopusen_US
dc.indexed.pubmedPubmeden_US
dc.wos.quartileQ4en_US
dc.contributor.scopusid35617778500tr_TR
dc.contributor.scopusid12545580300tr_TR
dc.contributor.scopusid25926089700tr_TR
dc.contributor.scopusid35750795400tr_TR
dc.subject.scopusEdible Films; Active Food Packaging; Elongation at Breaken_US
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Web of Science

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