Radio frequency heating to inactivate microorganisms in broccoli powder

Recently, the safety of low-water-activity (aw) foods, including dried vegetables, has become a major concern. It has been realized that microorganisms may not grow in low-aw foods but can survive for rather long period of time. But it represents significant risk especially when the low-aw foods are...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Food quality and safety 2017-03, Vol.1 (1), p.93-100
Hauptverfasser:	Zhao, Yicun, Zhao, Wei, Yang, Ruijin, Singh Sidhu, Jaideep, Kong, Fanbin
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!