Effect of thermal and non-thermal techniques for microbial safety in food powder: Recent advances
- 3 September 2019
- journal article
- review article
- Published by Elsevier BV in Food Research International
- Vol. 126, 108654
- https://doi.org/10.1016/j.foodres.2019.108654
Abstract
No abstract availableKeywords
This publication has 114 references indexed in Scilit:
- A dry-inoculation method for nut kernelsFood Microbiology, 2013
- Development of resistance in Cronobacter sakazakii ATCC 29544 to thermal and nonthermal processes after exposure to stressing environmental conditionsJournal of Applied Microbiology, 2012
- Specific Electromagnetic Effects of Microwave Radiation on Escherichia coliApplied and Environmental Microbiology, 2011
- Application of ozone in grain processingJournal of Cereal Science, 2010
- Effect of gaseous ozone on microbial inactivation and sensory of flaked red peppersInternational Journal of Food Science & Technology, 2008
- High hydrostatic pressure activates gene expression through Msn2/4 stress transcription factors which are involved in the acquired tolerance by mild pressure precondition in Saccharomyces cerevisiaeFEBS Letters, 2006
- Ultra-high pressure sterilization of powdery food stuff—a new application of a roller compactorPowder Technology, 2004
- Pulsed UV‐light treatment of corn meal for inactivation of Aspergillus niger sporesInternational Journal of Food Science & Technology, 2003
- Sterilization of Foodstuffs Using Radio Frequency HeatingJournal of Food Science, 2003
- Effect of Infrared Heat Processing on Rehydration Rate and Cooking of Phaseolus vulgaris (Var. Pinto)Journal of Food Science, 1990