Influence of water activity on the heat resistance of Salmonella enterica in selected low-moisture foods

Influence of water activity on the heat resistance of Salmonella enterica in selected low-moisture foods

Low-moisture foods (LMF with water activity, aw 

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Bibliographische Detailangaben
Veröffentlicht in:International journal of food microbiology 2020-12, Vol.334, p.108813-108813, Article 108813
Hauptverfasser: Gautam, Bina, Govindan, Byju N., Gӓnzle, Michael, Roopesh, M.S.
Format: Artikel
Sprache:eng
Schlagworte:
Adsorbed water
Aluminum
Black pepper powder
Deactivation
Food
Food matrix
Food Science & Technology
Food selection
Foodborne diseases
Heat resistance
Heat treatment
Heat treatments
Inactivation
Life Sciences & Biomedicine
Microbiology
Moisture resistance
Pellets
Pet food
Pet foods
Petfoods
Piper nigrum
Powder
Reduction
Salmonella
Salmonella enterica
Science & Technology
Thermal resistance
Water activity
Water sorption isotherm
Weibull model
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Beschreibung
Zusammenfassung:Low-moisture foods (LMF with water activity, aw 
ISSN:0168-1605
1879-3460
DOI:10.1016/j.ijfoodmicro.2020.108813