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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...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Springer US
2021
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| 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 |