Inactivation of foodborne pathogens in powdered red pepper (Capsicum annuum L.) using combined UV-C irradiation and mild heat treatment

Food Control

Volumn 50, Issue , 2015, Pages 441-445

  Cheon, Ho Lyeong ^a   Shin, Joo Yeon ^a   Park, Ki Hwan ^b   Chung, Myung Sub ^b   Kang, Dong Hyun ^a  

^a Seoul National University   (South Korea)

^b Chung Ang University   (South Korea)

Author keywords

Foodborne pathogen; Mild heating; Powdered red pepper; Ultraviolet irradiation

Indexed keywords

EID: 84908583982     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2014.08.025     Document Type: Article

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