Use of high-power ultrasound combined with supercritical fluids for microbial inactivation in dry-cured ham-Reference-Cited by-同舟云学术

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Use of high-power ultrasound combined with supercritical fluids for microbial inactivation in dry-cured ham

Published:2021-01 Issue: Volume:67 Page:102557
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Castillo-Zamudio R.I.,Paniagua-Martínez I.,Ortuño-Cases C.,García-Alvarado M.A.,Larrea V.,Benedito J.

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference40 articles.

1. Dairy processing using supercritical carbon dioxide technology: Theoretical fundamentals, quality and safety aspects;Amaral;Trends in Food Science & Technology,2017

2. High pressure treatment of dry-cured Iberian ham. Effect on colour and oxidative stability during chill storage packed in modified atmosphere;Andrés;European Food Research and Technology,2006

3. Official Methods of Analysis;Association of Official Analytical Chemist (AOAC),1997

4. Supercritical carbon dioxide combined with high power ultrasound: An effective method for the pasteurization of coconut water;Cappelletti;The Journal of Supercritical Fluids,2014

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2. Circular bioeconomy in carbon footprint components of nonthermal processing technologies towards sustainable food system: A review;Trends in Food Science & Technology;2024-07

3. Comparative study of ultrasound application versus mechanical agitation on pork belly brining for bacon production;Meat Science;2024-06

4. Effect of Cold Atmospheric Plasma Fusion 222 nm UV and PAHP on Cold Pasteurisation of Egg Surfaces;Food and Bioprocess Technology;2024-05-22

5. Supercritical carbon dioxide technology in food processing: Insightful comprehension of the mechanisms of microbial inactivation and impacts on quality and safety aspects;Comprehensive Reviews in Food Science and Food Safety;2024-04-18

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