Effect of moisture on salmonella spp. heat resistance in cocoa and hazelnut shells

Food Research International

Volumn 45, Issue 2, 2012, Pages 1087-1092

  Izurieta, Walter Peñaloza ^a   Komitopoulou, Evangelia ^b  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

^b LEATHERHEAD FOOD RESEARCH   (United Kingdom)

Author keywords

Dry nut shells; Effect of added moisture; Heat resistance; Salmonella

Indexed keywords

COCOA BEANS; HAZELNUT SHELLS; HEAT RESISTANT; MOISTURE CONTENTS; NUT-SHELLS; S. TYPHIMURIUM; SALMONELLA SPP;

COCOA; MOISTURE; SALMONELLA; SHELLS (STRUCTURES); SPECIFIC HEAT;

HEAT RESISTANCE;

CORYLUS; SALMONELLA; SALMONELLA ENTERITIDIS; SALMONELLA POONA; SALMONELLA TYPHIMURIUM; THEOBROMA CACAO;

EID: 84857406904     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.09.024     Document Type: Article

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