Recent advances in low moisture food pasteurization
Sign Up to like & getrecommendations! Published in 2019 at "Current Opinion in Food Science"
DOI: 10.1016/j.cofs.2018.11.001
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,… read more here.
Keywords: moisture; advances low; recent advances; low moisture ... See more keywords