Flavour retention and removal of dissolved carbon dioxide in the solution treated with low-pressure carbon dioxide microbubbles
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference12 articles.
1. High pressure carbon dioxide pasteurization of coconut water: A sport drink with high nutritional and sensory quality;Cappelletti;Journal of Food Engineering,2015
2. Supercritical fluid extraction of plant flavors and fragrances;Capuzzo;Molecules,2013
3. Effects of continuous dense-phase CO2 system on antioxidant capacity and volatile compounds of apple juice;Da Porto;International Journal of Food Science and Technology,2010
4. Effects of pasteurization on volatile compounds and sensory properties of coconut (Cocos nucifera L.) water: Thermal vs. high-pressure carbon dioxide pasteurization;De Marchi;Food and Bioprocess Technology,2015
5. Inactivation of enzymes in Namasake using micro-bubble supercritical carbon dioxide;Ishikawa;Bioscience Biotechnology & Biochemistry,1995
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2. Dissolved carbon dioxide stripping while maintaining volatile components by feeding gaseous nitrogen using a microbubble generator;Journal of Food Science and Technology;2021-11-20
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