Microbial inactivation of paprika by a high-temperature short-X time treatment. Influence on color properties

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 6, 2002, Pages 1435-1440

  Almela, Luis ^a   Nieto Sandoval, José M ^a   Fernández López, José A ^b  

^a UNIVERSITY OF MURCIA   (Spain)

^b TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

Author keywords

Extractable color; High temperature short time treatments; Microbial inactivation; Paprika; Surface color

Indexed keywords

NITROGEN;

ARTICLE; BACTERIAL COUNT; BACTERIAL SURVIVAL; CHEMISTRY; CLOSTRIDIUM; COLOR; DISINFECTION; ENTEROBACTERIACEAE; FOOD HANDLING; FREEZING; HEAT; HIGH TEMPERATURE PROCEDURES; MICROBIAL ACTIVITY; MICROBIAL GROWTH; MICROBIOLOGY; PEPPER; PHYSICAL CHEMISTRY; PRESSURE; ISOLATION AND PURIFICATION;

BACTERIA (MICROORGANISMS); CLOSTRIDIUM; ENTEROBACTERIACEAE;

CAPSICUM; CHEMISTRY, PHYSICAL; CLOSTRIDIUM; COLONY COUNT, MICROBIAL; COLOR; DISINFECTION; ENTEROBACTERIACEAE; FOOD TECHNOLOGY; HEAT; NITROGEN; PRESSURE;

EID: 0037070333     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf011058f     Document Type: Article

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