Thermal inactivation of Aspergillus flavus in peanut kernels as influenced by temperature, water activity and heating rate

Food Microbiology

Volumn 76, Issue , 2018, Pages 237-244

  Zhang, Shuang ^a   Zhang, Lihui ^a   Lan, Ruange ^a   Zhou, Xu ^a   Kou, Xiaoxi ^a   Wang, Shaojin ^a,b  

^a NORTHWEST A F UNIVERSITY   (China)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Aspergillus flavus; Heating rate; Peanut; Thermal inactivation; Water activity; Weibull distribution

Indexed keywords

AFLATOXIN; WATER;

ARACHIS; ASPERGILLUS FLAVUS; BIOSYNTHESIS; FLOUR; FOOD CONTROL; HEAT; KINETICS; MICROBIAL VIABILITY; MICROBIOLOGY; PHYSIOLOGY; PROCEDURES; TEMPERATURE;

AFLATOXINS; ARACHIS; ASPERGILLUS FLAVUS; FLOUR; FOOD MICROBIOLOGY; HOT TEMPERATURE; KINETICS; MICROBIAL VIABILITY; TEMPERATURE; WATER;

EID: 85049324975     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2018.05.015     Document Type: Article

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