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[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 …
Drying and food preservation
CONTENTS 18.1 Introduction.................................................................................................................
................. 40418.1. 1 Background of Drying …
................. 40418.1. 1 Background of Drying …
Methods to obtain thermal inactivation data for pathogen control in low-moisture foods
Background Outbreaks of foodborne pathogens (including Salmonella spp., Escherichia
coli, and Listeria monocytogenes, etc.) in low-moisture foods (LMFs), such as butter, cereal …
coli, and Listeria monocytogenes, etc.) in low-moisture foods (LMFs), such as butter, cereal …
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 …
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 …
Enterococcus faecium as a Salmonella surrogate in the thermal processing of wheat flour: Influence of water activity at high temperatures
This study investigated the influence of temperature-dependent water activity (aw) on
thermal resistances of Enterococcus faecium NRRL B-2354 (E. faecium) and Salmonella …
thermal resistances of Enterococcus faecium NRRL B-2354 (E. faecium) and Salmonella …
[HTML][HTML] Effect of water activity on the thermal inactivation kinetics of Salmonella in milk powders
Persistence of Salmonella in milk powders has caused several foodborne outbreaks. The
determination of proper pasteurization processing conditions requires an understanding of …
determination of proper pasteurization processing conditions requires an understanding of …
Inactivation of Salmonella Enteritidis and Enterococcus faecium NRRL B-2354 in corn flour by radio frequency heating with subsequent freezing
This study aimed to evaluate the feasibility of using Enterococcus faecium NRRL B-2354 (E.
faecium) as a surrogate of Salmonella enterica Enteritidis PT30 (S. Enteritidis PT30) …
faecium) as a surrogate of Salmonella enterica Enteritidis PT30 (S. Enteritidis PT30) …
Inactivation of Salmonella and quality changes in wheat flour after pulsed light-emitting diode (LED) treatments
Several low water activity (aw) foods have been recently associated with Salmonella related
outbreaks and recalls. The use of high intensity light pulses generated by light-emitting …
outbreaks and recalls. The use of high intensity light pulses generated by light-emitting …
Evaluation of Enterococcus faecium NRRL B-2354 as a potential surrogate of Salmonella in packaged paprika, white pepper and cumin powder during radio …
Salmonella contamination of various seasonings and spices has occurred in the last
decade. Radio frequency (RF) heating has been shown to be a potential alternative …
decade. Radio frequency (RF) heating has been shown to be a potential alternative …