Processes to Preserve Spice and Herb Quality and Sensory Integrity During Pathogen Inactivation

Selected processing methods, demonstrated to be effective at reducing Salmonella, were assessed to determine if spice and herb quality was affected. Black peppercorn, cumin seed, oregano, and onion powder were irradiated to a target dose of 8 kGy. Two additional processes were examined for whole bla...

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Opis bibliograficzny
Wydane w:J Food Sci
Główni autorzy: Duncan, Susan E., Moberg, Kayla, Amin, Kemia N., Wright, Melissa, Newkirk, Jordan J., Ponder, Monica A., Acuff, Gary R., Dickson, James S.
Format: Artigo
Język:Inglês
Wydane: John Wiley and Sons Inc. 2017
Hasła przedmiotowe:
Sensory and Food Quality
Dostęp online:https://ncbi.nlm.nih.gov/pmc/articles/PMC5435955/
https://ncbi.nlm.nih.gov/pubmed/28407236
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1111/1750-3841.13702
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