Effect of mild steaming treatment on the inactivation of Salmonella, Listeria monocytogenes, Escherichia coli O157:H7 and their surrogates on black peppercorns
Sign Up to like & getrecommendations! Published in 2019 at "Food Control"
DOI: 10.1016/j.foodcont.2019.106726
Abstract: Abstract The microbial safety of black peppercorns (Piper nigrum L.) has raised concerns due to increasing numbers of reported foodborne outbreaks and food safety alerts. To avoid quality degradation caused by excessive thermal processing, mild… read more here.
Keywords: mild steaming; steaming treatment; inactivation salmonella; black peppercorns ... See more keywords
Use of superheated steam to inactivate Salmonella enterica serovars Typhimurium and Enteritidis contamination on black peppercorns, pecans, and almonds
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DOI: 10.1016/j.jfoodeng.2017.11.036
Abstract: Abstract This study investigated the inactivation efficacies and kinetics of superheated steam (SHS) treatment of black peppercorns, pecans, and almonds inoculated with a cocktail of Salmonella Typhimurium and Salmonella Enteritidis. According to D- and z-values… read more here.
Keywords: black peppercorns; salmonella; pecans almonds; peppercorns pecans ... See more keywords
The Effect of Pungent and Tingling Compounds from Piper nigrum L. on Background K+ Currents
Sign Up to like & getrecommendations! Published in 2017 at "Frontiers in Pharmacology"
DOI: 10.3389/fphar.2017.00408
Abstract: Black peppercorns (Piper nigrum L.) elicit a pungent and tingling oral impression. Their pungency is partially explained by the agonist activity of some of their active principles, especially piperine, on TRP channels. However, we recently… read more here.
Keywords: black peppercorns; kcnk channels; kcnk; effect ... See more keywords