Effect of Physical Structures of Food Matrices on Heat Resistance of <i>Enterococcus faecium</i> NRRL-2356 in Wheat Kernels, Flour and Dough

Nonpathogenic surrogate microorganisms, with a similar or slightly higher thermal resistance of the target pathogens, are usually recommended for validating practical pasteurization processes. The aim of this study was to explore a surrogate microorganism in wheat products by comparing the thermal r...

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主要な著者:	Biying Lin, Yufei Zhu, Lihui Zhang, Ruzhen Xu, Xiangyu Guan, Xiaoxi Kou, Shaojin Wang
フォーマット:	Artigo
言語:	Inglês
出版事項:	MDPI AG 2020-12-01
シリーズ:	Foods
主題:	wheat physical structure Weibull model heat resistance microstructure surrogate microorganisms
オンライン･アクセス:	https://www.mdpi.com/2304-8158/9/12/1890
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