Dense phase carbon dioxide (DPCD) inactivation of microorganisms and enzymes, and its application in food: A review-Reference-Cited by-同舟云学术

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Dense phase carbon dioxide (DPCD) inactivation of microorganisms and enzymes, and its application in food: A review

Published:2024-12 Issue: Volume:5 Page:100782
ISSN:2772-753X
Container-title:Food Chemistry Advances
language:en
Short-container-title:Food Chemistry Advances

Author:

Arbal Abhilash,Ghangale Darshan,Wadje Pranav,Kumar M Kiran,Byresh T S,Sengar Animesh Singh,Sunil C K^ORCID

Publisher

Elsevier BV

Reference84 articles.

1. Heat resistance of yeast cells and fungal spores;Baggerman,1984

2. Enzyme inactivation by pressurized carbon dioxide. Science for the food industry of the 21st century;Balaban,1993

3. Effects of high pressure CO2 treatment on enzyme activity in model systems and orange juice;Balaban,1991

4. Influence of pressurized CO2 on the thermal inactivation of bacterial and fungal spores;Ballestra;Lebensmittel-Wissenschaft Und-Technologie,1998

5. Heat resistance of byssochlamys ascospores;Bayne,1979

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