Pulsed Light (PL) Treatments on Almond Kernels: Salmonella enteritidis Inactivation Kinetics and Infrared Thermography Insights

ABSTRACT: Extending the shelf-life and ensuring microbiological safety of food products while preserving the nutritional properties are key aspects that must be addressed. Heat processing of food matrices has been the golden standard during the last decades, while certain non-thermal processing opti...

Descripción completa

Detalles Bibliográficos
Autores principales: Harguindeguy, Maitê, Gómez-Camacho, Carlos E.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer US 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8566968/
https://www.ncbi.nlm.nih.gov/pubmed/34751231
http://dx.doi.org/10.1007/s11947-021-02725-9

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8566968/
https://www.ncbi.nlm.nih.gov/pubmed/34751231
http://dx.doi.org/10.1007/s11947-021-02725-9

Ejemplares similares