Efficacy of Combined Sous Vide -Microwave Cooking for Foodborne Pathogen Inactivation in Ready-to-Eat Chicory Stems
Author:
Affiliation:
1. Inst. of Sciences of Food Production; CNR - National Research Council of Italy; Via G. Amendola, 122/O - 70126 Bari Italy
2. Dept. of Agricultural and Environmental Science; Univ. of Bari Aldo Moro; Via Amendola, 165/A 70126 Bari Italy
Funder
Ministero dell’Istruzione, dell’Università e della Ricerca
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13719/fullpdf
Reference57 articles.
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3. Non-thermal biological effects of microwaves;Belyaev;Microw Rev,2005
4. Listeria monocytogenes inactivation kinetics under microwave and conventional thermal processing in a kiwifruit puree;Benlloch-Tinoco;Innov Food Sci Emerg Technol,2014
5. Growth and thermal inactivation of Listeria monocytogenes in cabbage and cabbage juice;Beuchat;Can J Microbiol,1986
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