Comparison of the Effect of X-ray and Electron Beam Irradiation on Some Selected Spices

The effect of irradiation with X-rays and electron beams on the microbiological quality of white pepper, sweet red paprika and nutmeg was examined. Statistical analyses were performed on the data to interpret the results on coliforms, total mesophilic counts and thermophilic spores after irradiation...

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Veröffentlicht in:	Food science & technology 1998-04, Vol.31 (3), p.252-258
Hauptverfasser:	Van Calenberg, Sabine, Vanhaelewyn, Gauthier, Van Cleemput, Oswald, Callens, Freddy, Mondelaers, Wim, Huyghebaert, André
Format:	Artikel
Sprache:	eng
Schlagworte:	Aroma and flavouring agent industries Biological and medical sciences electron beam EPR Food industries Fundamental and applied biological sciences. Psychology microorganisms spices X-ray
Online-Zugang:	Volltext
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