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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...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2017
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| Materias: | |
| 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 |