ShareReview of dense phase CO2 technology; microbial and enzyme inactivation, and effects on food quality.
Author(s) : DAMAR S., BALABAN M. O.
Type of article: Article
Summary
Dense phase CO2 (DPCD) technology is non-thermal and able to inactivate certain microorganisms and enzymes at temperatures lower than those used in pasteurization. This study demonstrates that DPCD is particularly suitable for heat-sensitive liquid foods such as tropical fruit juices.
Details
- Original title: Review of dense phase CO2 technology; microbial and enzyme inactivation, and effects on food quality.
- Record ID : 2006-1822
- Languages: English
- Source: Ital. J. Food Sci. - vol. 71 - n. 1
- Publication date: 2006/01
Links
See other articles in this issue (3)
See the source
Indexing
-
Themes:
Food engineering;
Food quality and safety. Microbiology;
Chilling of foodstuffs - Keywords: Food; Microorganism; Process; Inhibition; Enzyme; Fruit juice; CO2
-
Long shelf life cook-chill technologies: food s...
- Author(s) : RODGERS S.
- Date : 2003/03
- Languages : English
- Source: Food Aust. - vol. 55 - n. 3
View record
-
EFFECTS OF LOW TEMPERATURE STORAGE ON THE SHELF...
- Author(s) : LA GRENADE C., SCHLIMME D. V.
- Date : 1986
- Languages : English
- Source: TRRF Res. Pap. - 1986.07; 14 p.; 9 tabl.
View record
-
Advances in superchilling of food: process char...
- Author(s) : MAGNUSSEN O. M., HAUGLAND A., TORSTVEIT A. K., et al.
- Date : 2008/08
- Languages : English
- Source: Trends Food Sci. Technol. - vol. 19 - n. 8
View record
-
RISKS OF PRACTICES, PROCEDURES AND PROCESSES TH...
- Author(s) : BRYAN F. L.
- Date : 1988
- Languages : English
- Source: Journal of Food Protection - vol. 51 - n. 8
View record
-
MICROFLORA RECOVERED FROM FOODS ON VIOLET RED B...
- Author(s) : OBLINGER J. L., KENNEDY J. E. Jr, LANGSTON D. M.
- Date : 1982
- Languages : English
- Source: Journal of Food Protection - vol. 45 - n. 10
View record