Validation of process technologies for enhancing the safety of low‐moisture foods: A review
The outbreaks linked to foodborne illnesses in low‐moisture foods are frequently reported
due to the occurrence of pathogenic microorganisms such as Salmonella Spp. Bacillus …
due to the occurrence of pathogenic microorganisms such as Salmonella Spp. Bacillus …
The effect of irradiation and heat treatment on composition and antioxidant properties of culinary herbs and spices—A review
M Polovka, M Suhaj - Food Reviews International, 2010 - Taylor & Francis
Besides the positive effects, γ-irradiation and heat treatment of foods usually lead to
changes in their structure or composition, thus influencing their quality. In view of the fact that …
changes in their structure or composition, thus influencing their quality. In view of the fact that …
Influence of electron beam treatment on naturally contaminated red pepper (Capsicum annuum L.) powder: Kinetics of microbial inactivation and physicochemical …
This study reported the impact of electron beam (e-beam) treatment on microbiota and
mycotoxins naturally present in red pepper powder and physicochemical quality changes …
mycotoxins naturally present in red pepper powder and physicochemical quality changes …
Combined effects of gamma-irradiation and modified atmosphere packaging on quality of some spices
Abstract Thyme (Thymus vidgaris L.), rosemary (Rosmarinus officinalis L.), black pepper
(Piper nigrum L.) and cumin (Cuminum cyminum L.) in ground form were packaged in either …
(Piper nigrum L.) and cumin (Cuminum cyminum L.) in ground form were packaged in either …
[HTML][HTML] Decontamination of herbs and spices by gamma irradiation and low-energy electron beam treatments and influence on product characteristics upon storage
F Schottroff, T Lasarus, M Stupak, J Hajslova… - Journal of Radiation …, 2021 - Elsevier
Culinary herbs and spices are an important sector of the food industry worldwide, but are
often characterized by high levels of microbial contaminations. Therefore, irradiation is often …
often characterized by high levels of microbial contaminations. Therefore, irradiation is often …
Comparative evaluation of ethylene oxide, electron beam and gamma irradiation treatments on commonly cultivated red chilli cultivars (Kunri and Hybrid) of Sindh …
Chillies are considered a universal ingredient for imparting flavor and pungency to foods.
Pakistan stood in the top twenty countries worldwide by producing 82 thousand Tons of …
Pakistan stood in the top twenty countries worldwide by producing 82 thousand Tons of …
Influence of crosslinking agent and chain extender on properties of gamma-irradiated PLA
N Hachana, T Wongwanchai… - Journal of Polymers and …, 2017 - Springer
The reactive process in the presence of a multifunctional monomer was performed to
recover the molecular weight and improve the properties of gamma irradiated PLA. The …
recover the molecular weight and improve the properties of gamma irradiated PLA. The …
Effect of gamma irradiation and microwave heating treatments on microbial load and antioxidant potentials in cinnamon, fennel and hot pepper
AB Hassan, SM Ahmed, KA Sir Elkhatim… - Journal of Food …, 2019 - Springer
This study was carried out to investigate the effect of gamma irradiation (5 and 10 kGy) and
microwave treatments (500 W for 45 and 90 s) on the microbial load (bacterial and fungal …
microwave treatments (500 W for 45 and 90 s) on the microbial load (bacterial and fungal …
Offline combination of pressurized fluid extraction and electron paramagnetic resonance spectroscopy for antioxidant activity of grape skin extracts assessment
M Polovka, L Šťavíková, B Hohnová, P Karásek… - … of Chromatography A, 2010 - Elsevier
A comprehensive characterization of grape skin methanolic and ethanolic extracts prepared
by pressurized fluid extraction (PFE) at various temperatures within 40 to 120° C from two …
by pressurized fluid extraction (PFE) at various temperatures within 40 to 120° C from two …
Postirradiation changes of the microbiological quality, aflatoxin, capsinoids, volatile oils, and the color of red pepper powder
WJ Yu, HP Liu, XW Zhang, D Dong… - Journal of Food …, 2018 - Wiley Online Library
Red pepper powder from a local market was vacuum‐packaged in aluminum foil bags,
irradiated by a 60Co gamma irradiator at seven doses (0, 3, 6, 9, 12, 15, and 18 kGy) and …
irradiated by a 60Co gamma irradiator at seven doses (0, 3, 6, 9, 12, 15, and 18 kGy) and …