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Correction to Foods 2020, 9(12), 1890.
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Correction

Correction: Lin et al. Effect of Physical Structures of Food Matrices on Heat Resistance of Enterococcus faecium NRRL-2356 in Wheat Kernels, Flour and Dough. Foods 2020, 9, 1890

by
Biying Lin
1,
Yufei Zhu
2,
Lihui Zhang
1,
Ruzhen Xu
1,
Xiangyu Guan
1,
Xiaoxi Kou
1 and
Shaojin Wang
1,3,*
1
College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China
2
College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China
3
Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164-6120, USA
*
Author to whom correspondence should be addressed.
Foods 2021, 10(8), 1751; https://doi.org/10.3390/foods10081751
Submission received: 8 July 2021 / Accepted: 14 July 2021 / Published: 29 July 2021
Browse Figures
Versions Notes
The authors make the following corrections to their published paper [1]. In the Results and Discussion section, Figure 2b and Figure 3b were misplaced, making them identical to Figure 2a and Figure 3a, respectively. The corresponding figures are corrected in this correction.
The corrected Figure 2 should be as follows:
Foods 10 01751 g002 550
Figure 2. Inactivation kinetic curves of E. faecium in wheat granules (aw = 0.66) (a) and flour (aw = 0.65) (b) at 75, 80 and 85 °C under a fixed heating rate of 5 °C/min in the HBS.
Figure 2. Inactivation kinetic curves of E. faecium in wheat granules (aw = 0.66) (a) and flour (aw = 0.65) (b) at 75, 80 and 85 °C under a fixed heating rate of 5 °C/min in the HBS.
Foods 10 01751 g002
The corrected Figure 3 should be as follows:
Foods 10 01751 g003 550
Figure 3. Inactivation kinetic curves of E. faecium in wheat granules (a) (aw = 0.99) and dough (b) (aw = 0.99) at 60, 62 and 64 °C under a fixed heating rate of 5 °C/min in the HBS.
Figure 3. Inactivation kinetic curves of E. faecium in wheat granules (a) (aw = 0.99) and dough (b) (aw = 0.99) at 60, 62 and 64 °C under a fixed heating rate of 5 °C/min in the HBS.
Foods 10 01751 g003
The authors apologize for any inconvenience caused to the readers by these changes. The changes do not affect the scholarly results. The original manuscript will be updated online.

Conflicts of Interest

The authors declare no conflict of interest.

Reference

  1. Lin, B.; Zhu, Y.; Zhang, L.; Xu, R.; Guan, X.; Kou, X.; Wang, S. Effect of physical structures of food matrices on heat resistance of Enterococcus faecium NRRL-2356 in wheat kernels, flour and dough. Foods 2020, 9, 1890. [Google Scholar] [CrossRef]
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MDPI and ACS Style

Lin, B.; Zhu, Y.; Zhang, L.; Xu, R.; Guan, X.; Kou, X.; Wang, S. Correction: Lin et al. Effect of Physical Structures of Food Matrices on Heat Resistance of Enterococcus faecium NRRL-2356 in Wheat Kernels, Flour and Dough. Foods 2020, 9, 1890. Foods 2021, 10, 1751. https://doi.org/10.3390/foods10081751

AMA Style

Lin B, Zhu Y, Zhang L, Xu R, Guan X, Kou X, Wang S. Correction: Lin et al. Effect of Physical Structures of Food Matrices on Heat Resistance of Enterococcus faecium NRRL-2356 in Wheat Kernels, Flour and Dough. Foods 2020, 9, 1890. Foods. 2021; 10(8):1751. https://doi.org/10.3390/foods10081751

Chicago/Turabian Style

Lin, Biying, Yufei Zhu, Lihui Zhang, Ruzhen Xu, Xiangyu Guan, Xiaoxi Kou, and Shaojin Wang. 2021. "Correction: Lin et al. Effect of Physical Structures of Food Matrices on Heat Resistance of Enterococcus faecium NRRL-2356 in Wheat Kernels, Flour and Dough. Foods 2020, 9, 1890" Foods 10, no. 8: 1751. https://doi.org/10.3390/foods10081751

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