Recent developments in low-moisture foods: microbial validation studies of thermal pasteurization processes-Reference-Cited by-同舟云学术

Recent developments in low-moisture foods: microbial validation studies of thermal pasteurization processes

Published:2021-12-20 Issue: Volume: Page:1-16
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Liu Shuxiang¹²,Wei Xinyao³,Tang Juming⁴,Qin Wen²,Wu Qingping¹

Affiliation:

1. State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China

2. Institute of Food Processing and Safety, School of Food Science, Sichuan Agricultural University, Sichuan, China

3. College of Biological Science and Engineering, Fuzhou University, Fuzhou, China

4. Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2021.2016601

Reference164 articles.

1. Thermal inactivation of Salmonella, Shiga toxin-producing Escherichia coli, Listeria monocytogenes, and a surrogate (Pediococcus acidilactici) on raisins, apricot halves, and macadamia nuts using vacuum-steam pasteurization

2. Adoptable Interventions, Human Health, and Food Safety Considerations for Reducing Sodium Content of Processed Food Products

3. Almond Board of California (ABC). 2007a. Guidelines for validation of blanching processes. Accessed November 1, 2021. http://www.almonds.com/sites/default/files/content/attachments/blanching-validation-guidelines.pdf

4. Almond Board of California (ABC). 2007b. Guidelines for validation of dry roasting processes, 2354(October), 1–7. Accessed November 1, 2021. http://www.almondboard.com/Handlers/Documents/Dry-Roast-Validation-Guidelines.pdf

5. Almond Board of California (ABC). 2007c. Guidelines for validation of oil roasting processes, (october), 1–7. Accessed November 1, 2021. http://www.almondboard.com/Handlers/Documents/Dry-Roast-Validation-Guidelines.pdf

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