Data for: Enterococcus faecium as a Salmonella surrogate in the thermal processing of wheat flour: influence of water activity at high temperatures
| Main Author: | Tang, Juming |
|---|---|
| Other Authors: | Rojas, Rossana, Liu, Shuxiang, Gray, Peter, Zhu, Mei-Jun |
| Format: | Dataset |
| Terbitan: |
Mendeley
, 2018
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| Subjects: | |
| Online Access: |
https:/data.mendeley.com/datasets/hk3cy5mfn4 |
Daftar Isi:
- These two documents are raw data and analyzed data for two main parts of this study: water sorption isotherms of wheat flour at different temperatures, and microbial inactivation kinetics of Salmonella and Enterococcus faecium in wheat flour at three temperatures (75, 80 and 85°C) and three water activity levels (0.30, 0.45, and 0.60, measured at 25°C prior to heat treatments).