High pressure carbon dioxide inactivation of microorganisms in foods: The past, the present and the future

Author:

Garcia-Gonzalez L.,Geeraerd A.H.,Spilimbergo S.,Elst K.,Van Ginneken L.,Debevere J.,Van Impe J.F.,Devlieghere F.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference131 articles.

1. Food Microbiology;Adams,1995

2. Supercritical carbon dioxide effects on some quality attributes of single strength orange juice;Arreola;Journal of Food Science,1991

3. Effect of supercritical carbon dioxide on microbial populations in single strength juice;Arreola;Journal of Food Quality,1991

4. Balaban, M.O., 1998. Method and apparatus for continuous flow reduction of microbial and/or enzymatic activity in a liquid product using carbon dioxide. US Patent 6,723,365 B2 (Apr. 20, 2004) and US Patent Application 2004/0131739 A1 (Jul. 8, 2004).

5. Balaban, M.O., 2003. Method and apparatus for continuous flow reduction of microbial and/or enzymatic activity in a liquid beer product using carbon dioxide. US Patent Application 2004/0234661 A1 (Nov. 25, 2004) and WO Patent 2005/034655 A1 (Apr. 21, 2005).

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