电子束辐照和温和热处理在中式红烧牛肉中对蜡样芽孢杆菌孢子的应用

IF 2 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

CyTA - Journal of Food Pub Date : 2024-06-25 DOI:10.1080/19476337.2024.2371336

Aliyu Idris Muhammad, Zhenhong Gao, Muhammed Lawal Attanda, Donghong Liu, Tian Ding

引用次数: 0

摘要

研究了电子束（EB）辐照和热处理对接种了蜡样芽孢杆菌孢子的中式红烧牛肉样品的单独和联合影响。实验结果表明，电子束辐照和热处理对...

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Application of electron beam irradiation and mild thermal treatment of Bacillus cereus spores in Chinese braised beef cuisine

The individual and combined effects of electron beam (EB) irradiation and thermal treatments were investigated on Chinese braised beef samples inoculated with Bacillus cereus spores. Log reductions...

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来源期刊

CyTA - Journal of Food 农林科学-食品科技

CiteScore

4.70

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.