Effect of infrared heating on quality and microbial decontamination in paprika powder
- Author
- STAACK, N1 2 ; AHRNE, L1 ; BORCH, E1 ; KNORR, D2
[1] SIK -The Swedish Institute for Food and Biotechnology, P.O. Box 5401, 402 29 Göteborg, Sweden
[2] University of Technology of Berlin, Königin-Luise-Strasse 22, 14195 Berlin, Germany - Source
Journal of food engineering. 2008, Vol 86, Num 1, pp 17-24, 8 p ; ref : 3/4 p
- CODEN
- JFOEDH
- ISSN
- 0260-8774
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Bacillus cereus spores Colour Infrared radiation Paprika powder Water activity
- Keyword (fr)
- Activité eau Bacillus cereus Chauffe IR Décontamination Paprika Poudre Qualité Rayonnement IR Spore Bacillaceae Bacillales Bactérie Epice
- Keyword (en)
- Water activity Bacillus cereus Infrared heating Decontamination Paprika Powder Quality Infrared radiation Spores Bacillaceae Bacillales Bacteria Spice
- Keyword (es)
- Agua actividad Bacillus cereus Calentamiento IR Descontaminación Paprika Polvo Calidad Radiación infrarroja Espora Bacillaceae Bacillales Bacteria Especia
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A04 Hygiene and safety
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 19984042
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.jfoodeng.2007.09.004 
https://dx.doi.org/10.1016/j.jfoodeng.2007.09.004
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