Keyphrases
Radio Frequency
100%
Salmonella Enterica
100%
RF Heating
100%
Frequency Processing
100%
Black Peppercorn
100%
Enterococcus Faecium NRRL B-2354
100%
Salmonella
57%
Enterococcus Faecium
57%
Quality Deterioration
42%
Cold Spot
28%
Equilibration
14%
Inoculation
14%
Room Temperature
14%
High Temperature
14%
Microbial Reduction
14%
Inactivation Mechanism
14%
Rapid Heating Rate
14%
Decontamination Process
14%
Stability Test
14%
Moisture Content
14%
Population Level
14%
Quality Changes
14%
Heating Time
14%
Water Activity
14%
Volatile Compounds
14%
Thermal Inactivation
14%
Wet Basis
14%
Initial Population
14%
Volumetric Heating
14%
Piperine
14%
Total Phenolic Content
14%
Black Pepper
14%
Scavenging Activity
14%
Color Parameters
14%
Salmonella Outbreak
14%
Food Science
Radio Frequency Heating
100%