Dry pasteurization of paprika (Capsicum annuum L.) by short time intensive microwave-infrared radiation: Inactivation of Salmonella Typhimurium and Aspergillus flavus considering quality degradation kinetics
Shivanand S. Shirkole, Arun S. Mujumdar, R. Jayabalan, Parag Prakash Sutar
Topics & Concepts
Aspergillus flavusFood sciencePasteurizationChemistryPungencyDPPHPigmentPeroxidaseCarotenoidWater activityMoistureBotanyWater contentAntioxidantPepperBiologyBiochemistryEnzymeEngineeringGeotechnical engineeringOrganic chemistryMicrobial Inactivation MethodsListeria monocytogenes in Food SafetyPhytochemicals and Antioxidant Activities