Dissolved carbon dioxide stripping while maintaining volatile components by feeding gaseous nitrogen using a microbubble generator
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-021-05315-x.pdf
Reference16 articles.
1. Chandrashekar J, Yarmolinsky D, von Buchholtz L, Oka Y, Sly W, Ryba NJP, Zuker CS (2009) The taste of carbonation. Science 326:443–445
2. Iwano K, Kinuyama Y, Takenaka S, Ohmachi T, Kawachi M (1971) Seishunosyukkakannrinikansurukenkyu (The fifth ed.). J Brew Soc Japan 66:695–698 (in Japanese)
3. Kang J, Kwon G, Nam JH, Kim YO, Jahng D (2017) Carbon dioxide stripping from anaerobic digestate of food waste using two-types of aerators. Int J Environ Sci Technol 14:1397–1408
4. Kawasaki T, Ohara H, Nakamura N, Xu Q, Matsumoto H, Kanegae M, Shiina T (2012) Stabilization of anthocyanin in blackcurrant beverages using CO2 microbubbles. Nippon Shokuhin Kagaku Kogaku Kaishi 59:611–615 ((in Japanese with English Abstract))
5. Kobayashi F, Odake S (2019) Flavour retention and removal of dissolved carbon dioxide in the solution treated with low-pressure carbon dioxide microbubbles. LWT Food Sci Technol 108:338–343
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