A continuous plant for food preservation by high pressure CO2
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference19 articles.
1. Influence of pressurized carbon dioxide on the thermal inactivation of bacterial and fungal spores;Ballestra;Lebensmittel Wissenschaft und Technologie,1998
2. Cold sterilization and clarification of pineapple juice by tangential microfiltration;Carneiro;Desalination,2002
3. Tomato (Lycopersicon esculentum) pectin methylesterase and polygalacturonase behaviours regarding heat- and pressure-induced inactivation;Crelier;Journal of Agricultural and Food Chemistry,2001
4. High pressure inactivation kinetics of Listeria monocytogenes inactivation in broth, milk, and peach and orange juices;Dogan;Journal of Food Engineering,2004
5. Kinetic studies on the high pressure carbon dioxide inactivation of Salmonella typhimurium;Erkmen;Journal of Food Engineering,2001
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