Solubility of Food-Relevant Substances in Pure and Modified Supercritical Carbon Dioxide: Experimental Data (2011–Present), Modeling, and Related Applications-Reference-Cited by-同舟云学术

Solubility of Food-Relevant Substances in Pure and Modified Supercritical Carbon Dioxide: Experimental Data (2011–Present), Modeling, and Related Applications

Published:2023-05-02 Issue:3 Volume:15 Page:466-490
ISSN:1866-7910
Container-title:Food Engineering Reviews
language:en
Short-container-title:Food Eng Rev

Author:

Balbinot Filho Clóvis A.^ORCID,Dias Jônatas L.,Rebelatto Evertan A.,Lanza Marcelo

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering

Link

https://link.springer.com/content/pdf/10.1007/s12393-023-09343-5.pdf

Reference128 articles.

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2. Hrncic MK, Cör D, Verboten MT, Knez Z (2018) Application of supercritical and subcritical fluids in food processing. Food Qual Saf 2:59–67. https://doi.org/10.1093/fqsafe/fyy008

3. NIST (2022) Propriedades termofísicas de sistemas fluidos. https://webbook.nist.gov/chemistry/fluid/#

4. Knez Ž, Pantić M, Cör D et al (2019) Are supercritical fluids solvents for the future? Chem Eng Process Process Intensif 141:107532. https://doi.org/10.1016/j.cep.2019.107532

5. King JW (2014) Modern supercritical fluid technology for food applications. Annu Rev Food Sci Technol 5:215–238. https://doi.org/10.1146/annurev-food-030713-092447

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