Supercritical carbon dioxide combined with high power ultrasound: An effective method for the pasteurization of coconut water-Reference-Cited by-同舟云学术

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Supercritical carbon dioxide combined with high power ultrasound: An effective method for the pasteurization of coconut water

Published:2014-08 Issue: Volume:92 Page:257-263
ISSN:0896-8446
Container-title:The Journal of Supercritical Fluids
language:en
Short-container-title:The Journal of Supercritical Fluids

Author:

Cappelletti Martina,Ferrentino Giovanna,Spilimbergo Sara

Funder

University of Trento

Autonomous Province of Trento

Publisher

Elsevier BV

Subject

Physical and Theoretical Chemistry,Condensed Matter Physics,General Chemical Engineering

Reference40 articles.

1. Inactivation of microbes using ultrasound: a review;Piyasena;International J. Food Microbiology,2003

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

3. Effect of high pressure carbon dioxide on the quality of carrot juice;Zhou;Innovative Food Science and Emerging Technologies,2009

4. Supercritical CO2 and N2O pasteurisation of peach and kiwi juice;Spilimbergo;International J. Food Science and Technology,2010

5. High pressure carbon dioxide pasteurization of solid foods: current knowledge and future outlooks;Ferrentino;Trends in Food Science & Technology,2011

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