Microwave decontamination processing of tahini and process design considerations using a computational approach-Reference-Cited by-同舟云学术

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Microwave decontamination processing of tahini and process design considerations using a computational approach

Published:2023-06 Issue: Volume:86 Page:103377
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Topcam Huseyin,Coskun Eda,Son Ezgi,Kutuk Dilay,Aytac S. Aykut,Mert Behic,Ozturk Samet,Erdogdu Ferruh

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference45 articles.

1. Rheological characterization of milled sesame (tehineh);Abu-Jdayil;Food Hydrocolloids,2002

2. Use of acetic and citric acids to control salmonella Typhimurium in tahini (sesame paste);Al-Nabulsi;Food Microbiology,2014

3. Inactivation of salmonella spp. in tahini using plant essential oil extracts;Al-Nabulsi;Food Microbiology,2020

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

5. Effects of temperature, shear rate and constituents on rheological properties of tahin (sesame paste);Altay;Journal of the Science of Food and Agriculture,2005

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Virtualization and digital twins of the food supply chain for enhanced food safety;Advances in Food and Nutrition Research;2024

2. Virtualization of foods: applications and perspectives toward optimizing food systems;Frontiers in Food Science and Technology;2023-07-13

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