Literature DB >> 31099596

Relationships of Water Activity and Moisture Content to the Thermal Inactivation Kinetics of Salmonella in Low-Moisture Foods.

Francisco J Garces-Vega1, Elliot T Ryser2, Bradley P Marks1.   

Abstract

HIGHLIGHTS: Water affects thermal inactivation kinetics of Salmonella in low-moisture foods. Water activity and moisture content are both feasible predictors of heat resistance. Sorption state of food materials may affect Salmonella heat resistance.

Entities:  

Keywords:  Almonds; Dry foods; Low-moisture food; Thermal inactivation; Water activity

Mesh：

Substances：

Year:  2019        PMID： 31099596     DOI： 10.4315/0362-028X.JFP-18-549

Source DB:  PubMed          Journal:  J Food Prot        ISSN： 0362-028X            Impact factor:   2.077


  2 in total

1.  In vitro gastrointestinal digestion studies on total phenols, flavonoids, anti-oxidant activity and vitamin C in freeze-dried vegetable powders.

Authors:  Prakash Kumar Nayak; Anjelina Sundarsingh; Radha Krishnan Kesavan
Journal:  J Food Sci Technol       Date:  2022-06-14       Impact factor: 3.117

Review 2.  Peanut Butter Food Safety Concerns-Prevalence, Mitigation and Control of Salmonella spp., and Aflatoxins in Peanut Butter.

Authors:  Tapiwa Reward Sithole; Yu-Xiang Ma; Zhao Qin; Xue-De Wang; Hua-Min Liu
Journal:  Foods       Date:  2022-06-24
  2 in total

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