Radiofrequency-assisted hot-air drying of Sichuan pepper (Huajiao)-Reference-Cited by-同舟云学术

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Radiofrequency-assisted hot-air drying of Sichuan pepper (Huajiao)

Published:2021-01 Issue: Volume:135 Page:110158
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Liu Shuxiang,Wang Hong,Ma Shaojie,Dai Jianwu,Zhang Qing,Qin Wen

Funder

Shaanxi Administration of Traditional Chinese Medicine

Sichuan Agricultural University

Zhejiang Traditional Chinese Medicine Administration

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

1. Salmonella Montevideo infections associated with salami products made with contaminated imported black and red pepper --- United States,2010

2. Continuous fluidized bed drying: Residence time distribution characterization and effluent moisture content prediction;Chen;AIChE Journal,2020

3. Inactivation of Salmonella enterica and Enterococcus faecium NRRL B-2354 in cumin seeds by radiofrequency heating;Chen;Food Control,2019

4. Inactivation of foodborne pathogens in powdered red pepper (Capsicum annuum L.) using combined UV-C irradiation and mild heat treatment;Cheon;Food Control,2015

5. Mathematical methods of statistics;Cramir,1946

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