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High pressure processing of hummus: Enhancing microbial safety and stability, and reducing lipid oxidation

Tareq M Osaili1,2,3, Dinesh Kumar Dhanasekaran2, Fayeza Hasan2

  • 1Department of Clinical Nutrition and Dietetics, College of Health Sciences, University of Sharjah, P. O. Box 27272, Sharjah, United Arab Emirates.

Heliyon
|March 5, 2025
PubMed

Keywords:
ChickpeasE. coli O157:H7L. monocytogenesNonthermal processingSalmonellaShelf life

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