Optimization of supercritical CO2 process to pasteurize dietary supplement: Influencing factors and CO2 transfer approach-Reference-Cited by-同舟云学术

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Optimization of supercritical CO2 process to pasteurize dietary supplement: Influencing factors and CO2 transfer approach

Published:2018-11 Issue: Volume:141 Page:240-251
ISSN:0896-8446
Container-title:The Journal of Supercritical Fluids
language:en
Short-container-title:The Journal of Supercritical Fluids

Author:

Fleury Christelle,Savoire Raphaëlle,Harscoat-Schiavo Christelle,Hadj-Sassi Abdessattar,Subra-Paternault Pascale

Publisher

Elsevier BV

Subject

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

Reference70 articles.

1. Les compléments alimentaires: les chiffres,2016

2. European Directive 2002/46/CE on the Approximation of the Laws of the Member States Relating to Food Supplements,2002

3. Etude individuelle nationale des consommations alimentaires 2 2006-2007;Benetier,2009

4. Ecologie microbienne de produits végétaux: Adaptation de traitements assainissants pour la valorisation de ces produits, PhD thesis;Métivier,2015

5. Non-thermal food processing/preservation technologies: a review with packaging implications;Morris;Packag. Technol. Sci.,2007

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2. Inactivation of Saccharomyces cerevisiae by combined high pressure carbon dioxide and high pressure homogenization;The Journal of Supercritical Fluids;2023-02

3. The effect of supercritical carbon dioxide on the physiochemistry, endogenous enzymes, and nutritional composition of fruit and vegetables and its prospects for industrial application: a overview;Critical Reviews in Food Science and Nutrition;2022-12-28

4. Effect of Green Food Processing Technology on the Enzyme Activity in Spelt Flour;Foods;2022-11-27

5. Transcriptome Analysis of the Influence of High-Pressure Carbon Dioxide on Saccharomyces cerevisiae under Sub-Lethal Condition;Journal of Fungi;2022-09-27

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