Inactivation of Salmonella spp. in wheat flour by 395 nm pulsed light emitting diode (LED) treatment and the related functional and structural changes of gluten
Abstract
Salmonella spp. is one of the top foodborne pathogens associated with low-moisture foods and they exhibit significant resistance to conventional thermal treatments. UV light pulses emitted from light emitting diode (LED) has shown antimicrobial potential in high-moisture foods and water. However, limited information is available about the antimicrobial potential of UV light with different wavelengths, including 395 nm in low-moisture foods. The...
Paper Details
Title
Inactivation of Salmonella spp. in wheat flour by 395 nm pulsed light emitting diode (LED) treatment and the related functional and structural changes of gluten
Published Date
Jan 1, 2020
Journal
Volume
127
Pages
108716 - 108716
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