Effects of a brief blanching process on quality, safety, and shelf life of refrigerated cucumber pickles-Reference-Cited by-同舟云学术

Effects of a brief blanching process on quality, safety, and shelf life of refrigerated cucumber pickles

Published:2022-03-15 Issue:4 Volume:87 Page:1475-1488
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

LaFountain Lisa J.¹²,Johanningsmeier Suzanne D.¹^ORCID,Breidt Frederick¹^ORCID,Stoforos George N.²^ORCID,Price Robert E.¹

Affiliation:

1. U.S. Department of Agriculture, Agricultural Research Service, SEA, Food Science and Market Quality and Handling Research Unit North Carolina State University Raleigh North Carolina USA

2. Department of Food, Bioprocessing and Nutrition Sciences North Carolina State University Raleigh North Carolina USA

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16112

Reference44 articles.

1. Determination of 5-Log Reduction Times for Food Pathogens in Acidified Cucumbers during Storage at 10 and 25°C†‡

2. Determination of 5-Log Pathogen Reduction Times for Heat-Processed, Acidified Vegetable Brines†‡

3. Determination of 5-Log Reduction Times for Escherichia coli O157:H7, Salmonella enterica, or Listeria monocytogenes in Acidified Foods with pH 3.5 or 3.8†

4. Thermal processing of acidified foods with pH 4.1 to pH 4.6;Breidt F.;Food Protection Trends,2014

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