Understanding the Influence of Water Properties on Microbial Inactivation during Processing of Low-Moisture Foods
Understanding the Influence of Water Properties on Microbial Inactivation during Processing of Low-Moisture Foods
了解低水分食品加工过程中水性质对微生物灭活的影响
批准号：
RGPIN-2017-05051
负责人：
SYAMALADEVI, ROOPESHMOHANDAS
金额：
$2.11万
依托单位：
依托单位国家：
加拿大
项目类别：
Discovery Grants Program - Individual
财政年份：
2021
资助国家：
加拿大
项目状态：
已结题
起止时间：
2021-01-01 至 2022-12-31
中文摘要
翻译
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英文摘要
cold plasma; glass transition temperature; heat resistance; low-moisture food safety; microchip; protein mobility; relative humidity; Salmonella; trehalose; water activity
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Understanding the Influence of Water Properties on Microbial Inactivation during Processing of Low-Moisture Foods
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批准号：RGPIN-2017-05051
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项目类别：Discovery Grants Program - Individual
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资助金额：$4.23万
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财政年份：2022
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负责人：SYAMALADEVI, ROOPESHMOHANDAS
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依托单位：
Understanding the Influence of Water Properties on Microbial Inactivation during Processing of Low-Moisture Foods
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批准号：RGPIN-2017-05051
-
项目类别：Discovery Grants Program - Individual
-
资助金额：$2.11万
-
财政年份：2020
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负责人：SYAMALADEVI, ROOPESHMOHANDAS
-
依托单位：
Understanding the Influence of Water Properties on Microbial Inactivation during Processing of Low-Moisture Foods
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批准号：RGPIN-2017-05051
-
项目类别：Discovery Grants Program - Individual
-
资助金额：$2.11万
-
财政年份：2018
-
负责人：SYAMALADEVI, ROOPESHMOHANDAS
-
依托单位：
Understanding the Influence of Water Properties on Microbial Inactivation during Processing of Low-Moisture Foods
-
批准号：RGPIN-2017-05051
-
项目类别：Discovery Grants Program - Individual
-
资助金额：$2.11万
-
财政年份：2017
-
负责人：SYAMALADEVI, ROOPESHMOHANDAS
-
依托单位：
海外基金
