The effect of water activity on thermal resistance of Salmonella in chocolate products with different fat contents-Reference-Cited by-同舟云学术

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The effect of water activity on thermal resistance of Salmonella in chocolate products with different fat contents

Published:2024-08 Issue: Volume:162 Page:110443
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Sun Sicheng,Yang Ren^ORCID,Xie Yucen^ORCID,Zhu Mei-Jun,Sablani Shyam^ORCID,Tang Juming^ORCID

Publisher

Elsevier BV

Reference37 articles.

1. Thermal resistance of Salmonella in low-moisture high-sugar products;Alshammari;Food Control,2020

2. The role of conching in chocolate flavor development: A review;Augusto;Comprehensive Reviews in Food Science and Food Safety,2022

3. Salmonella and the chocolate industry. A review;D'aoust;Journal of Food Protection,1977

4. Analysis of the effect of recent reformulation strategies on the crystallization behaviour of cocoa butter and the structural properties of chocolate;Ewens;Current Research in Food Science,2021

5. Relationships of water activity and moisture content to the thermal inactivation kinetics of Salmonella in low-moisture foods;Garces-Vega;Journal of Food Protection,2019

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