Infrared Decontamination of Oregano: Effects onBacillus cereusSpores, Water Activity, Color, and Volatile Compounds-Reference-Cited by-同舟云学术

Infrared Decontamination of Oregano: Effects onBacillus cereusSpores, Water Activity, Color, and Volatile Compounds

Published:2014-11-12 Issue:12 Volume:79 Page:E2447-E2455
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Eliasson Lovisa¹,Libander Patrik²,Lövenklev Maria³,Isaksson Sven¹,Ahrné Lilia¹

Affiliation:

1. Authors Eliasson, Isaksson and Ahrné are with Dept. of Process and Technology Development; SIK - The Swedish Inst. of Food and Biotechnology; Box 5401 SE-402 29 Gothenburg Sweden

2. Dept. of Sensory and Flavor Science; SIK - The Swedish Inst. of Food and Biotechnology; Box 5401 SE-402 29 Gothenburg Sweden

3. Authors Lövenklev are with Dept. of Microbiology and Process Hygiene; SIK - The Swedish Inst. of Food and Biotechnology; Box 5401 SE-402 29 Gothenburg Sweden

Publisher

Wiley

Subject

Food Science

Reference46 articles.

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2. Essential Oils

3. Microbiological quality of some retail spices in India;Banerjee;Food Res Intl,2003

4. Effect of microwaves on volatile compounds in origanum;Bertelli;LWT,2003

5. CBI 2010 CBI market survey: the spices and herbs market in the EU http://www.crecemype.pe/portal/images/stories/files/pdf/estudioespeciasyhierbas.pdf

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