WorldCat Identities

Balaban, Murat O.

Overview
Works: 10 works in 40 publications in 1 language and 1,039 library holdings
Genres: Conference papers and proceedings 
Roles: Editor, Other, Author
Publication Timeline
.
Most widely held works by Murat O Balaban
Modified atmospheric processing and packaging of fish : filtered smokes, carbon monoxide, and reduced oxygen packaging by W. Steven Otwell( Book )

12 editions published between 2006 and 2008 in English and held by 90 WorldCat member libraries worldwide

In Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging, experts from industry, academia, and agencies discuss the technology, commercial practices, and pertinent regulations of these fish processing applications, providing the most current and complete information on the topics available anywhere. Coverage of major seafood technology applications includes discussion of practices that are new, controversial, and rapidly expanding in production and markets throughout the world. Methods of application, shelf life, color enhancement
Second International Congress on Seafood Technology on Sustainable, Innovative and Healthy Seafood : FAO/The University of Alaska, 10-13 May 2010, Anchorage, the United States of America by Innovative and Healthy Seafood International Congress on Seafood Technology on Sustainable( Book )

4 editions published between 2011 and 2012 in English and held by 67 WorldCat member libraries worldwide

"These are the proceedings from the Second International Congress on Seafood Technology on Sustainable, Innovative and Healthy Seafood held in Anchorage, the United States of America from 10 to 13 May 2010. The meeting included a range of views regarding the opportunities and the recent developments in sustainable, innovative and healthy seafood. These included thoughts from government officials, business representatives and academia and highlighted that the seafood industry is in a position to take advantage of the many positive aspects that consumption of seafood offers to consumers, while recognizing that there are still challenges ahead to realize fully the potential that seafood can achieve in international and national trade and in meeting consumer expectations."--Publisher description
Dense phase carbon dioxide : food and pharmaceutical applications by Murat O Balaban( Book )

15 editions published in 2012 in English and held by 40 WorldCat member libraries worldwide

"Dense phase carbon dioxide (DPCD) is a non-thermal processing technology, mainly used for pasteurization of liquid foods. It has advantages compared to thermal pasteurization in its potential to preserve the sensory quality and nutrient content of the foods. It also has potential advantages over other non-thermal processes since it is a continuous process, and both the capital costs and operating costs are lower than some other non-thermal processes. The theory, microbial, enzymatic, quality, and process related issues have been researched. However, there is no compilation of all of this accumulated knowledge and know-how in a single volume. Dense Phase Carbon Dioxide: Applications for Food brings into one volume the diverse aspects and the accumulated knowledge regarding DPCD. International experts in the Dense Phase Carbon Dioxide applications to foods have contributed in their areas of expertise to create synergy that clarifies concepts and reveals potential application areas and future direction of research. Positioned as an industry reference book, Dense Phase Carbon Dioxide: Applications for Food will appeal to food scientists, food technologists, food engineers, food safety, quality and production managers; government officials, researchers and regulators; extension specialists; equipment and packaging suppliers; and particularly professionals in the juice, dairy and beverage industries"--
Mathematical model of air drying applied to fish by Murat O Balaban( )

3 editions published between 1984 and 1985 in English and held by 3 WorldCat member libraries worldwide

This study consists of four major sections. In the first section, the drying theories that can be applied to the drying of foods are reviewed. The bases and limitations of these theories are discussed. In the second section, a model was proposed to describe the drying behavior of slabs, taking into consideration the shrinkage os the slab while drying, and allowing the physical properties and transport parameters of the material to change with moisture content and temperature. The equations include the mass and heat balance equations, the boundary conditions for these differential equations, and the isotherm relation of the food. In the third section, the model was applied to Ocean Perch (Sebastes macious). The following physical properties of Ocean Perch were experimentally determined : thermal conductivity, heat capacity, isotherm relation, and shrinkage with changes in moisture content. Other transport parameters were found from the literature. In the last section, the partial differential equations of the model were expanded by applying a variable-grid, central finite difference formula to the space derivatives, and integrating the resulting set of first order ordinary differential equations in the time domain, using a fourth-order Runge-Kutta method. The solution provided a prediction of moisture content, temperature and shrinkage values in a slab. These predictions were compared with the results of a drying experiment where shrinkage and moisture content of fish slabs were measured with drying time. For
Microbial, sensory and electronic nose evaluation of pasteurized whole milk by Figen Korel( )

1 edition published in 1999 in English and held by 1 WorldCat member library worldwide

Odor and microbiological evaluation of raw and cooked shrimp : correlation of electronic nose reading, odor sensory evaluation and ammonia levels by Diego A Luzuriaga( )

1 edition published in 1999 in English and held by 1 WorldCat member library worldwide

Electronic nose odor evaluation of salmon fillets stored at different temperatures by Diego A Luzuriaga( )

1 edition published in 1999 in English and held by 1 WorldCat member library worldwide

Odor and microbiological evaluation of raw tuna : correlation of sensory and electronic nose data by David J Newman( )

1 edition published in 1999 in English and held by 1 WorldCat member library worldwide

Chemical composition and health aspects of chestnut (Castanea spp.) by Figen Korel( )

1 edition published in 2008 in English and held by 1 WorldCat member library worldwide

 
Audience Level
0
Audience Level
1
  Kids General Special  
Audience level: 0.61 (from 0.28 for Dense phas ... to 0.99 for Odor and m ...)

Modified atmospheric processing and packaging of fish : filtered smokes, carbon monoxide, and reduced oxygen packaging
Alternative Names
Balaban, Murat O.

Balaban, Murat O. (Murat Omer)

Languages
English (40)

Covers