Response surface methodology for salmonella inactivation during extrusion processing of oat flour

Journal of Food Protection

Volumn 81, Issue 5, 2018, Pages 815-826

  Verma, Tushar ^a   Wei, Xinyao ^a   Kiatlau, Soon ^a   Bianchini, Andreia ^a   Eskridge, Kent M ^a   Stratton, Jayne ^a   Anderson, Nathan M ^a   Thippareddi, Harshavardhan ^b   Subbiah, Jeyamkondan ^a,c  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

^b CENTER FOR DRUG EVALUATION AND RESEARCH   (United States)

^c UNIVERSITY OF GEORGIA   (United States)

Author keywords

Low moisture foods; Microbial challenge study; Process validation; Product composition; Screw speed; Singlescrew extrusion

Indexed keywords

ADULT; ARTICLE; CONTROLLED STUDY; DESTRUCTION; DROUGHT; FAT CONTENT; HUMAN; MOISTURE; NONHUMAN; OATMEAL; REDUCTION (CHEMISTRY); REFRIGERATION; RESPONSE SURFACE METHOD; RUNNING; SALMONELLA; STEADY STATE; SURVIVOR; VALIDATION PROCESS; VELOCITY; AVENA; FLOUR; FOOD HANDLING; ISOLATION AND PURIFICATION; MICROBIOLOGY; PHYSIOLOGY; PROCEDURES; TEMPERATURE;

AVENA; FLOUR; FOOD HANDLING; HUMANS; SALMONELLA; TEMPERATURE;

EID: 85045418043     PISSN: 0362028X     EISSN: 19449097     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-17-347     Document Type: Article

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