Inactivation ofBacillus cereusSpores on Red Chili Peppers Using a Combined Treatment of Aqueous Chlorine Dioxide and Hot-Air Drying
Author:
Affiliation:
1. Dept. of Food and Nutrition; Wonkwang Univ.; 342-2 Shinyong-dong, Iksan, Jeonbuk 570-749 Republic of Korea
2. Dept. of Biotechnology, College of Life Sciences and Biotechnology; Korea Univ.; Anam-dong, Sungbuk-ku Seoul 136-701 Republic of Korea
Funder
National Research Foundation of Korea
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13771/fullpdf
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3. Thermal inactivation of Bacillus cereus and Clostridium perfringens vegetative cells and spores in pork luncheon roll;Byrne;Food Microbiolol,2006
4. Measurement of moisture and fat contents in pepper-powder using near-infrared spectroscopy;Cho;Food Engr Prog,1997
5. Viability of sprout seeds as affected by treatment with aqueous chlorine dioxide and dry heat and reduction of Escherichia coli O157:H7 and Salmonella enterica on pak choi seeds by sequential treatment with chlorine dioxide drying and dry heat;Choi;Food Microbiol,2016
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