Effect of radio frequency heating stress on sublethal injury of Salmonella Typhimurium in red pepper powder

Author:

Zhang Hangjin,Zhao Yanyun,Gong Chuting,Jiao ShunshanORCID

Funder

Science and Technology Commission of Shanghai Municipality

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Mechanisms of heat inactivation in Salmonella serotype Typhimurium as affected by low water activity at different temperatures;Aljarallah;Journal of Applied Microbiology,2007

2. Survival of Salmonella enterica serotype Tennessee during simulated gastric passage is improved by low water activity and high fat content;Aviles;Journal of Food Protection,2013

3. Evaluation of quality changes of beetroot juice after high hydrostatic pressure processing;Barbara;High Pressure Research,2014

4. Sublethal injury and recovery of Escherichia coli O157:H7 by high pressure carbon dioxide;Bi;Food Control,2015

5. Practical implications of injured microorganisms in food;Busta;Journal of Milk and Food Technology,1976

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