{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,24]],"date-time":"2026-01-24T07:59:13Z","timestamp":1769241553335,"version":"3.49.0"},"reference-count":46,"publisher":"Wiley","issue":"12","license":[{"start":{"date-parts":[[2014,11,12]],"date-time":"2014-11-12T00:00:00Z","timestamp":1415750400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2014,12]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    Infrared (IR) heating, a novel technology for decontaminating oregano, was evaluated by investigating the reduction of inoculated\n                    <jats:italic>Bacillus cereus<\/jats:italic>\n                    spores and the effect on water activity (\n                    <jats:italic>a<\/jats:italic>\n                    <jats:sub>w<\/jats:sub>\n                    ), color, and headspace volatile compounds after exposure to IR treatment. Conditioned oregano (\n                    <jats:italic>a<\/jats:italic>\n                    <jats:sub>w<\/jats:sub>\n                    0.88) was IR\u2010treated in a closed heating unit at 90 and 100 \u00b0C for holding times of 2 and 10 min, respectively. The most successful reduction in\n                    <jats:italic>B. cereus<\/jats:italic>\n                    spore numbers (5.6 log units) was achieved after a holding time of 10 min at 90 \u00b0C, while treatment at 100 \u00b0C for the same time resulted in a lower reduction efficiency (4.7 log units). The lower reduction at 100 \u00b0C was probably due to a reduced\n                    <jats:italic>a<\/jats:italic>\n                    <jats:sub>w<\/jats:sub>\n                    (\n                    <jats:italic>a<\/jats:italic>\n                    <jats:sub>w<\/jats:sub>\n                    0.76) during IR treatment or possibly to the alteration or loss of volatile compounds possessing antimicrobial properties. The green color of oregano was only slightly affected, while the composition of volatile compounds was clearly altered by IR heating. However, two of the key aroma compounds, carvacrol and thymol, were only slightly affected, compared to the effect on the other studied compounds, indicating that the typical oregano aroma can likely be preserved. In conclusion, IR heating shows potential for the successful decontamination of oregano without severe alteration of its color or the key aroma compounds, carvacrol and thymol.\n                  <\/jats:p>","DOI":"10.1111\/1750-3841.12694","type":"journal-article","created":{"date-parts":[[2014,11,12]],"date-time":"2014-11-12T09:24:54Z","timestamp":1415784294000},"source":"Crossref","is-referenced-by-count":20,"title":["Infrared Decontamination of Oregano: Effects on\n                    <i>Bacillus cereus<\/i>\n                    Spores, Water Activity, Color, and Volatile Compounds"],"prefix":"10.1111","volume":"79","author":[{"given":"Lovisa","family":"Eliasson","sequence":"first","affiliation":[{"name":"Authors Eliasson, Isaksson and Ahrn\u00e9 are with Dept. of Process and Technology Development SIK \u2013 The Swedish Inst. of Food and Biotechnology  Box 5401 SE\u2010402 29 Gothenburg Sweden"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Patrik","family":"Libander","sequence":"additional","affiliation":[{"name":"Dept. of Sensory and Flavor Science SIK \u2013 The Swedish Inst. of Food and Biotechnology  Box 5401 SE\u2010402 29 Gothenburg Sweden"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Maria","family":"L\u00f6venklev","sequence":"additional","affiliation":[{"name":"Authors L\u00f6venklev are with Dept. of Microbiology and Process Hygiene SIK \u2013 The Swedish Inst. of Food and Biotechnology  Box 5401 SE\u2010402 29 Gothenburg Sweden"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Sven","family":"Isaksson","sequence":"additional","affiliation":[{"name":"Authors Eliasson, Isaksson and Ahrn\u00e9 are with Dept. of Process and Technology Development SIK \u2013 The Swedish Inst. of Food and Biotechnology  Box 5401 SE\u2010402 29 Gothenburg Sweden"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Lilia","family":"Ahrn\u00e9","sequence":"additional","affiliation":[{"name":"Authors Eliasson, Isaksson and Ahrn\u00e9 are with Dept. of Process and Technology Development SIK \u2013 The Swedish Inst. of Food and Biotechnology  Box 5401 SE\u2010402 29 Gothenburg Sweden"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2014,11,12]]},"reference":[{"key":"e_1_2_7_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0168-1605(97)00121-9"},{"key":"e_1_2_7_3_1","doi-asserted-by":"publisher","DOI":"10.1002\/9780470959152.ch4"},{"key":"e_1_2_7_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0963-9969(02)00194-1"},{"key":"e_1_2_7_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0023-6438(03)00058-6"},{"key":"e_1_2_7_6_1","unstructured":"CBI.2010.CBI market survey: the spices and herbs market in the EU. 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