Effects of temperature, pH, and controlled water activity on inactivation of spores of Bacillus cereus in paprika powder by near-IR radiation

Journal of Food Engineering

Volumn 89, Issue 3, 2008, Pages 319-324

  Staack, N ^a,b   Ahrne L ^a   Borch, E ^a   Knorr, D ^b  

^a SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

^b TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

Bacillus cereus spores; Infrared (IR) radiation; Paprika powder; pH; Water activity

Indexed keywords

BACTERIOLOGY; IRIDIUM; PH EFFECTS; POWDERS; RADIATION; RADIATION EFFECTS;

(E ,3E) PROCESS; BACILLUS CEREUS; BACILLUS CEREUS SPORES; CONCENTRATION (COMPOSITION); EFFECTS OF TEMPERATURE; NEAR INFRA-RED (NIR); NEAR-IR; SAMPLE HOLDERS; WATER ACTIVITIES;

PH;

BACILLUS CEREUS; BACTERIA (MICROORGANISMS);

EID: 46049100966     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.05.010     Document Type: Article

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