Continuous decontamination of cumin seed by non-contact induction heating technology: Assessment of microbial load and quality changes-Reference-Cited by-同舟云学术

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Continuous decontamination of cumin seed by non-contact induction heating technology: Assessment of microbial load and quality changes

Published:2024-02 Issue:4 Volume:10 Page:e25504
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Rahmati Edris,Khoshtaghaza Mohammad Hadi^ORCID,Banakar Ahmad,Ebadi Mohammad-Taghi^ORCID,Hamidi-Esfahani Zohreh

Funder

Tarbiat Modares University

Iran National Science Foundation

Publisher

Elsevier BV

Reference59 articles.

1. Herbs and spices as antioxidants for food preservation;Embuscado,2015

2. Quality Parameters of Spices;Kachari,2022

3. Food Sector Challenges and the Role of Technical and Quality Management;Swainson,2019

4. Chemical composition and antimicrobial activity of essential oils from Cuminum cyminum L. collected in different areas of Morocco;Petretto;Food Biosci.,2018

5. Indian Spices;Mathew,2005

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