Water activity change at elevated temperatures and thermal resistance of Salmonella in all purpose wheat flour and peanut butter

Food Research International

Volumn 81, Issue , 2016, Pages 163-170

  Syamaladevi, Roopesh M ^a,d   Tadapaneni, Ravi Kiran ^a   Xu, Jie ^a   Villa Rojas, Rossana ^a   Tang, Juming ^a   Carter, Brady ^b   Sablani, Shyam ^a   Marks, Bradley ^c  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b Decagon Devices Inc   (United States)

^c Michigan State University   (United States)

^d UNIVERSITY OF ALBERTA   (Canada)

Author keywords

All purpose flour; Decimal reduction time; Low moisture foods; Peanut butter; Salmonella; Water activity; Water sorption isotherm

Indexed keywords

ADSORPTION ISOTHERMS; FOOD PRODUCTS; HEAT RESISTANCE; HEAT TREATMENT; ISOTHERMS; MOISTURE; OILSEEDS; PATHOGENS; SALMONELLA; SORPTION;

ALL PURPOSE FLOUR; DECIMAL REDUCTION; PEANUT BUTTER; WATER ACTIVITY; WATER SORPTION ISOTHERMS;

FOOD MICROBIOLOGY;

EID: 84955244969     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.01.008     Document Type: Article

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