Processes to Preserve Spice and Herb Quality and Sensory Integrity During Pathogen Inactivation

Selected processing methods, demonstrated to be effective at reducing Salmonella, were assessed to determine if spice and herb quality was affected. Black peppercorn, cumin seed, oregano, and onion powder were irradiated to a target dose of 8 kGy. Two additional processes were examined for whole bla...

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Detalles Bibliográficos
Autores principales: Duncan, Susan E., Moberg, Kayla, Amin, Kemia N., Wright, Melissa, Newkirk, Jordan J., Ponder, Monica A., Acuff, Gary R., Dickson, James S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2017
Materias:
Sensory and Food Quality
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5435955/
https://www.ncbi.nlm.nih.gov/pubmed/28407236
http://dx.doi.org/10.1111/1750-3841.13702

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5435955/
https://www.ncbi.nlm.nih.gov/pubmed/28407236
http://dx.doi.org/10.1111/1750-3841.13702

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