Simultaneous near - infrared radiant heating and ultraviolet radiation for 3 inactivating Escherichia coli O 157 : H 7 and Salmonella enterica serovar 4 Typhimurium in powdered red pepper ( Capsicum annum L . )
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چکیده
1 2 Simultaneous near-infrared radiant heating and ultraviolet radiation for 3 inactivating Escherichia coli O157:H7 and Salmonella enterica serovar 4 Typhimurium in powdered red pepper (Capsicum annum L.) 5 6 Jae-Won Ha, Dong-Hyun Kang * 7 8 Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, 9 Center for Food and Bioconvergence, Seoul National University, Seoul 151-921, Korea 10 11
منابع مشابه
Simultaneous near-infrared radiant heating and UV radiation for inactivating Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium in powdered red pepper (Capsicum annuum L.).
This study was conducted to investigate the efficacy of the simultaneous application of near-infrared (NIR) heating and UV irradiation for reducing populations of food-borne pathogens, including Salmonella enterica serovar Typhimurium and Escherichia coli O157:H7 in red pepper powder and to clarify the mechanisms of the lethal effect of the NIR-UV combined treatment. Also, the effect of the com...
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