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Effect of infrared heating on quality and microbial decontamination in paprika powder
N. Staack,
L. Ahrné
*
, E. Borch, D. Knorr
*
Corresponding author for this work
45
Citations (Scopus)
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Keyphrases
Paprika
100%
Infrared Heating
100%
Paprika Powder
100%
Microbial Decontamination
100%
Infrared Radiation
75%
B.cereus
25%
Temperature Loss
25%
Near-infrared
25%
Natural Background
25%
Near-infrared Radiation
25%
Water Effect
25%
Microbial Count
25%
Decontaminating
25%
Bacillus Cereus Spores
25%
Surface Temperature
25%
Water Loss
25%
Water Activity
25%
Food Science
Microbial Count
16%
Infrared Radiation Heating
16%
Bacillus Cereus Spores
16%