Effects of sequential treatments using radio frequency energy and ultraviolet light on inactivation of Bacillus cereus spores and quality attributes of buckwheat.

Xu, Juanjuan; Xu, Yuanmei; Guan, Xiangyu; Yang, Gaoji; Wang, Shaojin

Xu, Juanjuan; Xu, Yuanmei; Guan, Xiangyu; Yang, Gaoji; Wang, Shaojin.

Afiliação

Xu J; College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
Xu Y; College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
Guan X; College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
Yang G; College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
Wang S; College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Department of Biological Systems Engineering, Washington State University, 213 L.J. Smith Hall, Pullman, WA 99164-6120, USA. Electronic address: shaojinwang@nwsuaf.edu.cn.

Int J Food Microbiol ; 385: 109997, 2023 Jan 16.

Article em En | MEDLINE | ID: mdl-36334351

Assuntos

Bacillus cereus; Fagopyrum; Raios Ultravioleta; Esporos Bacterianos/fisiologia; Contagem de Colônia Microbiana; Microbiologia de Alimentos; Antioxidantes/farmacologia; Temperatura Alta

Palavras-chave

Buckwheat kernels; Decontamination efficiency; Food quality; Radio frequency heating; Ultraviolet light

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Bacillus cereus / Fagopyrum Idioma: En Ano de publicação: 2023 Tipo de documento: Article

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