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Processes to Preserve Spice and Herb Quality and Sensory Integrity During Pathogen Inactivation.

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Title: Processes to Preserve Spice and Herb Quality and Sensory Integrity During Pathogen Inactivation.
Authors: Duncan SE; Food Science and Technology Dept., Human and Agricultural Biosciences Building, 1230 Washington St. SW., Virginia Tech, Blacksburg, Va, 24061, U.S.A., Moberg K; Food Science and Technology Dept., Human and Agricultural Biosciences Building, 1230 Washington St. SW., Virginia Tech, Blacksburg, Va, 24061, U.S.A., Amin KN; Food Science and Technology Dept., Human and Agricultural Biosciences Building, 1230 Washington St. SW., Virginia Tech, Blacksburg, Va, 24061, U.S.A., Wright M; Food Science and Technology Dept., Human and Agricultural Biosciences Building, 1230 Washington St. SW., Virginia Tech, Blacksburg, Va, 24061, U.S.A., Newkirk JJ; Food Science and Technology Dept., Human and Agricultural Biosciences Building, 1230 Washington St. SW., Virginia Tech, Blacksburg, Va, 24061, U.S.A., Ponder MA; Food Science and Technology Dept., Human and Agricultural Biosciences Building, 1230 Washington St. SW., Virginia Tech, Blacksburg, Va, 24061, U.S.A., Acuff GR; Dept. of Nutrition and Food Science, Texas A&M Univ., College Station, Tex., 77843-2253, U.S.A., Dickson JS; Dept. of Animal Science, Iowa State Univ., Ames, Iowa, 50011, U.S.A.
Source: Journal of food science [J Food Sci] 2017 May; Vol. 82 (5), pp. 1208-1215. Date of Electronic Publication: 2017 Apr 13.
Publication Type: Journal Article
Journal Info: Publisher: Wiley on behalf of the Institute of Food Technologists Country of Publication: United States NLM ID: 0014052 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1750-3841 (Electronic) Linking ISSN: 00221147 NLM ISO Abbreviation: J Food Sci Subsets: MEDLINE
Database: MEDLINE Ultimate
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PubType: Academic Journal
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  Data: <searchLink fieldCode="AU" term="%22Duncan+SE%22">Duncan SE</searchLink>; Food Science and Technology Dept., Human and Agricultural Biosciences Building, 1230 Washington St. SW., Virginia Tech, Blacksburg, Va, 24061, U.S.A.<br /><searchLink fieldCode="AU" term="%22Moberg+K%22">Moberg K</searchLink>; Food Science and Technology Dept., Human and Agricultural Biosciences Building, 1230 Washington St. SW., Virginia Tech, Blacksburg, Va, 24061, U.S.A.<br /><searchLink fieldCode="AU" term="%22Amin+KN%22">Amin KN</searchLink>; Food Science and Technology Dept., Human and Agricultural Biosciences Building, 1230 Washington St. SW., Virginia Tech, Blacksburg, Va, 24061, U.S.A.<br /><searchLink fieldCode="AU" term="%22Wright+M%22">Wright M</searchLink>; Food Science and Technology Dept., Human and Agricultural Biosciences Building, 1230 Washington St. SW., Virginia Tech, Blacksburg, Va, 24061, U.S.A.<br /><searchLink fieldCode="AU" term="%22Newkirk+JJ%22">Newkirk JJ</searchLink>; Food Science and Technology Dept., Human and Agricultural Biosciences Building, 1230 Washington St. SW., Virginia Tech, Blacksburg, Va, 24061, U.S.A.<br /><searchLink fieldCode="AU" term="%22Ponder+MA%22">Ponder MA</searchLink>; Food Science and Technology Dept., Human and Agricultural Biosciences Building, 1230 Washington St. SW., Virginia Tech, Blacksburg, Va, 24061, U.S.A.<br /><searchLink fieldCode="AU" term="%22Acuff+GR%22">Acuff GR</searchLink>; Dept. of Nutrition and Food Science, Texas A&M Univ., College Station, Tex., 77843-2253, U.S.A.<br /><searchLink fieldCode="AU" term="%22Dickson+JS%22">Dickson JS</searchLink>; Dept. of Animal Science, Iowa State Univ., Ames, Iowa, 50011, U.S.A.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Wiley+on+behalf+of+the+Institute+of+Food+Technologists%22">Wiley on behalf of the Institute of Food Technologists </searchLink><i>Country of Publication: </i>United States <i>NLM ID: </i>0014052 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1750-3841 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2200221147%22">00221147 </searchLink><i>NLM ISO Abbreviation: </i>J Food Sci <i>Subsets: </i>MEDLINE
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        Value: 10.1111/1750-3841.13702
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              Text: 2017 May
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