Decontamination of food products with superheated steam

Journal of Food Engineering

Volumn 83, Issue 1, 2007, Pages 68-75

  Cenkowski, S ^a   Pronyk, C ^a   Zmidzinska, D ^a   Muir, W E ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Deoxynivalenol; Drying; Geobacillus stearothermophilus spores; Mycotoxins; Oat groat; Processing; Quality; Superheated steam; Wheat

Indexed keywords

CROPS; DECONTAMINATION; HEAT RESISTANCE; PYROLYSIS; STEAM;

GEOBACILLUS STEAROTHERMOPHILUS SPORES; MYCOTOXINS;

FOOD PRODUCTS;

FOOD; PYROLYSIS; SUPERHEATED STEAM; WHEAT;

BACTERIA (MICROORGANISMS); FUSARIUM; GEOBACILLUS STEAROTHERMOPHILUS; TRITICUM AESTIVUM;

EID: 34249028713     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.12.002     Document Type: Article

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