Nonthermal Processing of Orange Juice Using a Pilot-Plant Scale Supercritical Carbon Dioxide System with a Gas-Liquid Metal Contactor-Reference-Cited by-同舟云学术

Nonthermal Processing of Orange Juice Using a Pilot-Plant Scale Supercritical Carbon Dioxide System with a Gas-Liquid Metal Contactor

Published:2012-10-09 Issue:1 Volume:38 Page:630-638
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Yuk Hyun Gyun¹,Sampedro Fernando²,Fan Xuetong²,Geveke David J.³

Affiliation:

1. Food Science and Technology Programme; Department of Chemistry; National University of Singapore; Singapore Republic of Singapore

2. Residue Chemistry and Predictive Microbiology Unit; Eastern Regional Research Center; Agriculture Research Service; United States Department of Agriculture; 600 E. Mermaid Lane Wyndmoor PA 19038

3. Food Safety and Intervention Technologies Unit; Eastern Regional Research Center; Agriculture Research Service; United States Department of Agriculture; 600 E. Mermaid Lane Wyndmoor PA 19038

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12013/fullpdf

Reference40 articles.

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2. Inactivation of Escherichia coli by carbon dioxide under pressure;Ballestra;J. Food Sci.,1996

3. Ultra high pressure treatment of orange juice: A kinetic study on inactivation of pectin methyl esterase;Basak;Food Res. Intern.,1996

4. The effect of high pressure processing on the microbial, physical and chemical properties of Valencia and navel orange juice;Bull;Innov. Food Sci. Emerg. Technol.,2004

5. Measurement of high-pressure carbon dioxide solubility in orange juice, apple juice, and model liquid foods;Calix;J. Food Sci.,2008

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