A New Approach to Estimate Salmonella Inactivation Parameters During Dynamic Elevated Heat Treatment: A Case Study With Flaxseed

Limited studies have been conducted on treating Salmonella in low-moisture foods (LMFs) at elevated temperature (>90 °C) without direct contact with the heating medium. However, nearly all LMFs are heated under nonisothermal conditions (above 90 °C) during commercial processes such as baking, toasti...

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Autores principales:	Natoavina T. Faliarizao, Yawei Lin, E. Shaney Rump, Nolan B. Schinderle, Hui Zeng, Teresa M. Bergholz, Kirk D. Dolan
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	Elsevier 2025-12-01
Colección:	Journal of Food Protection
Materias:	Dynamic modelling Food safety Inactivation Low-moisture foods Salmonella
Acceso en línea:	http://www.sciencedirect.com/science/article/pii/S0362028X25002182
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