Effect of water activity and storage of tahini on the viability of stressed Salmonella serovars-Reference-Cited by-同舟云学术

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Effect of water activity and storage of tahini on the viability of stressed Salmonella serovars

Published:2021-03 Issue:1 Volume:41 Page:144-150
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

OSAILI Tareq¹^ORCID,AL-NABULSI Anas²,NAZZAL Dima²,AL-HOLY Murad³,OLAIMAT Amin³,OBAID Reyad⁴,HOLLEY Richard⁵

Affiliation:

1. The University of Sharjah, United Arab Emirates; Jordan University of Science and Technology, Jordan

2. Jordan University of Science and Technology, Jordan

3. The Hashemite University, Jordan

4. The University of Sharjah, United Arab Emirates

5. University of Manitoba, Canada

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v41n1/0101-2061-cta-fst39219.pdf

Reference47 articles.

1. Microbial stress response in minimal processing;Abee T.;International Journal of Food Microbiology,1999

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

3. Enhancing the antimicrobial effects of bovine lactoferrin against Escherichia coli O157:H7 by cation chelation, NaCl and temperature;Al-Nabulsi A. A.;Journal of Applied Microbiology,2006

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

5. Inhibitory effects of thyme and cinnamon essential oils against E. coli O157:H7 in Tahini;Al-Nabulsi A. A.;Food Science and Technology,2020

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1. A Study of Physical, Chemical, and Sensory Characteristics of Novel Legume Dips;International Journal of Food Science;2024-03-18

2. TV cooking shows—Consumer entertainment or education?;Journal of Food Safety;2024-03-02

3. Salmonella enterica Outbreaks Linked to the Consumption of Tahini and Tahini-Based Products;Microorganisms;2022-11-19

4. From chicken to salad: Cooking salt as a potential vehicle of Salmonella spp. and Listeria monocytogenes cross-contamination;Food Control;2022-07

5. Inactivation of Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes in Tahini by Microwave Heating;Foods;2021-12-02

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