Effects of water activity, temperature and particle size on thermal inactivation of Escherichia coli ATCC 25922 in red pepper powder

Food Control

Volumn 107, Issue , 2020, Pages

  Zhang, Beihua ^a   Zhang, Lihui ^a   Cheng, Teng ^a   Guan, Xiangyu ^a   Wang, Shaojin ^a,b  

^a NORTHWEST A F UNIVERSITY   (China)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Escherichia coli; Mathematical modeling; Particle size; Red pepper powder; Thermal inactivation kinetics

Indexed keywords

EID: 85070664521     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2019.106817     Document Type: Article

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