Influence of water activity on thermal resistance of microorganisms in low‐moisture foods: a review
RM Syamaladevi, J Tang, R Villa‐Rojas… - … Reviews in Food …, 2016 - Wiley Online Library
A number of recent outbreaks related to pathogens in low‐moisture foods have created
urgency for studies to understand the possible causes and identify potential treatments to …
urgency for studies to understand the possible causes and identify potential treatments to …
[HTML][HTML] Recent development in low-moisture foods: Microbial safety and thermal process
Foodborne outbreaks and recalls of pathogen-contaminated low-moisture foods (LMFs,
foods with water activity at 25° C< 0.85) have led to numerous scientific studies on bacterial …
foods with water activity at 25° C< 0.85) have led to numerous scientific studies on bacterial …
Effect of germination on the chemical composition, thermal, pasting, and moisture sorption properties of flours from chickpea, lentil, and yellow pea
Chemical composition, thermal, pasting, and moisture adsorption properties of flours from
chickpea (Cicer aretinium L.), lentil (Lens culinaris Merr.), and yellow pea (Pisum sativum L.) …
chickpea (Cicer aretinium L.), lentil (Lens culinaris Merr.), and yellow pea (Pisum sativum L.) …
Probiotic encapsulation in water-in-water emulsion via heteroprotein complex coacervation of type-A gelatin/sodium caseinate
M Zhao, X Huang, H Zhang, Y Zhang, M Gänzle… - Food …, 2020 - Elsevier
The production of dried probiotic bacterial cells that are shelf stable at room temperature
remains challenging. In this work, the potential of encapsulation of probiotic Lactobacillus …
remains challenging. In this work, the potential of encapsulation of probiotic Lactobacillus …
Radio-frequency applications for food processing and safety
Radio-frequency (RF) heating, as a thermal-processing technology, has been extending its
applications in the food industry. Although RF has shown some unique advantages over …
applications in the food industry. Although RF has shown some unique advantages over …
Microbial validation of radio frequency pasteurization of wheat flour by inoculated pack studies
This study developed a microbial validation method for radio frequency (RF) pasteurization
of low-moisture food powders. Wheat flour with water activity of 0.45±0.02 was used as a …
of low-moisture food powders. Wheat flour with water activity of 0.45±0.02 was used as a …
High temperature water activity as a key factor influencing survival of Salmonella Enteritidis PT30 in thermal processing
Salmonella in low-moisture foods has enhanced thermal tolerance and is difficult to control.
The objective of this research was to study relationship between thermal tolerance of …
The objective of this research was to study relationship between thermal tolerance of …
Systematic review and meta-analysis of time-temperature pathogen inactivation
MF Espinosa, AN Sancho, LM Mendoza… - International Journal of …, 2020 - Elsevier
Heat treatment, or thermal disinfection, is one of the simplest disinfection methods, and is
widely used in the water, sanitation, and food sectors, especially in low resource settings …
widely used in the water, sanitation, and food sectors, especially in low resource settings …
Exponentially increased thermal resistance of Salmonella spp. and Enterococcus faecium at reduced water activity
Salmonella spp. exhibit prolonged survivability and high tolerance to heat in low-moisture
foods. The reported thermal resistance parameters of Salmonella spp. in low-moisture foods …
foods. The reported thermal resistance parameters of Salmonella spp. in low-moisture foods …
The influence of temperature and water activity on thermal resistance of Salmonella in milk chocolate
Salmonella contamination of chocolate-derived products has caused several outbreaks and
recalls in recent years. Earlier research found that reducing moisture content or water activity …
recalls in recent years. Earlier research found that reducing moisture content or water activity …