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- W3111003558 abstract "The contamination risks of microorganisms and mycotoxins in low-moisture foods have heightened public concern. Developing novel decontamination technologies to improve the safety of low-moisture foods is of great interest in both economics and public health. This review summarizes the working principles and applications of novel thermal decontamination technologies such as superheated steam, infrared, microwave, and radio-frequency heating as well as extrusion cooking. These methods of decontamination can effectively reduce the microbial load on products andmoderately destruct the mycotoxins. Meanwhile, several integrated technologies have been developed that take advantage of synergistic effects to achieve the maximum destruction of contaminants and minimize the deterioration of products." @default.
- W3111003558 created "2020-12-21" @default.
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- W3111003558 date "2021-03-25" @default.
- W3111003558 modified "2023-10-01" @default.
- W3111003558 title "Thermal Decontamination Technologies for Microorganisms and Mycotoxins in Low-Moisture Foods" @default.
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- W3111003558 doi "https://doi.org/10.1146/annurev-food-062220-112934" @default.
- W3111003558 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/33317321" @default.
- W3111003558 hasPublicationYear "2021" @default.
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