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Low-moisture foods such as cereals, seeds, nuts and jerky have been linked to outbreaks. Technologies available to pasteurize low moisture foods include conventional thermal processes such as baking, roasting and… Click to show full abstract
Low-moisture foods such as cereals, seeds, nuts and jerky have been linked to outbreaks. Technologies available to pasteurize low moisture foods include conventional thermal processes such as baking, roasting and extrusion, controlled condensation steam processes, and energy-based technologies such as irradiation, radio frequency heating and cold atmospheric plasma. Moist heat is much more effective than dry heat in inactivating pathogens Low dose (
Keywords:
moisture;
advances low;
recent advances;
low moisture;
moisture food
Journal Title: Current Opinion in Food Science
Year Published: 2019
Link to full text (if available)
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Journal Title: Current Opinion in Food Science
Year Published: 2019
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!