Antimicrobial Effect of Pressurized Carbon Dioxide on in Broth and Milk-Reference-Cited by-同舟云学术

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Antimicrobial Effect of Pressurized Carbon Dioxide on in Broth and Milk

Published:1997-12 Issue:8 Volume:30 Page:826-829
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Erkmen Osman

Publisher

Elsevier BV

Subject

Food Science

Reference21 articles.

1. A review of effects of carbon dioxide on microbial growth and food quality;Daniels;Journal of Food Protection,1985

2. Inactivation of microorganisms by carbon dioxide under pressure;Haas;Journal of Food Safety,1989

3. Sterilization of microorganisms with supercritical carbon dioxide;Kamihira;Agricultural Biological Chemistry,1987

4. Effects of high pressure carbon dioxide on the reduction of microorganisms in fresh celery;Kuhne;Europian Food Science,1990

5. Antimicrobial effect of pressurized carbon dioxide onListeria monocytogenes;Lin;Journal of Food Science,1994

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1. Dense phase carbon dioxide (DPCD) inactivation of microorganisms and enzymes, and its application in food: A review;Food Chemistry Advances;2024-12

2. Carbon dioxide sterilization in critical/subcritical condition as an alternative to modern methods of eradication of bacteria, fungi and viruses on medical items (literature review);Stomatology for All / International Dental review;2022-03-22

3. Carbon dioxide sterilization in critical/subcritical condition as an alternative to modern methods of eradication of bacteria, fungi and viruses on medical items (literature review);Stomatology for All / International Dental review;2022-03-22

4. The potential application of supercritical CO2 in microbial inactivation of food raw materials and products;Critical Reviews in Food Science and Nutrition;2021-05-03

5. Sterilization methods of liposomes: Drawbacks of conventional methods and perspectives;International Journal of Pharmaceutics;2021-03

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