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There are 17803 results for: content related to: Review of Dense Phase CO 2 Technology: Microbial and Enzyme Inactivation, and Effects on Food Quality

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    References

    Dense Phase Carbon Dioxide: Food and Pharmaceutical Applications

    Murat O. Balaban, Giovanna Ferrentino, Pages: 265–307, 2012

    Published Online : 10 APR 2012, DOI: 10.1002/9781118243350.refs

  2. Effects of Dense Phase Carbon Dioxide on Vegetative Cells

    Dense Phase Carbon Dioxide: Food and Pharmaceutical Applications

    Murat O. Balaban, Giovanna Ferrentino, Pages: 67–97, 2012

    Published Online : 10 APR 2012, DOI: 10.1002/9781118243350.ch4

  3. Continuous dense-phase CO2 processing of a coconut water beverage

    International Journal of Food Science & Technology

    Volume 44, Issue 4, April 2009, Pages: 666–673, Sibel Damar, Murat O. Balaban and Charles A. Sims

    Version of Record online : 13 FEB 2009, DOI: 10.1111/j.1365-2621.2008.01784.x

  4. Non-thermal bacterial inactivation with dense CO2

    Biotechnology and Bioengineering

    Volume 84, Issue 6, 20 December 2003, Pages: 627–638, S. Spilimbergo and A. Bertucco

    Version of Record online : 7 OCT 2003, DOI: 10.1002/bit.10783

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    INACTIVATION OF STAPHYLOCOCCUS AUREUS EXPOSED TO DENSE-PHASE CARBON DIOXIDE IN A BATCH SYSTEM

    Journal of Food Process Engineering

    Volume 32, Issue 1, February 2009, Pages: 17–34, HUACHUN HUANG, YAN ZHANG, HONGMEI LIAO, XIAOSONG HU, JIHONG WU, XIAOJUN LIAO and FANG CHEN

    Version of Record online : 10 JUL 2008, DOI: 10.1111/j.1745-4530.2007.00198.x

  6. Effects of Dense Phase CO2 on Quality Attributes of Beverages

    Nonthermal Processing Technologies for Food

    Sibel Damar, Murat O. Balaban, Pages: 347–358, 2011

    Published Online : 20 APR 2011, DOI: 10.1002/9780470958360.ch24

  7. Nonthermal Processes as Hurdles with Selected Examples

    Nonthermal Processing Technologies for Food

    Robert Soliva-Fortuny, Nuria Grigelmo-Miguel, Gustavo V. Barbosa-Cánovas, Olga Martín-Belloso, Pages: 406–427, 2011

    Published Online : 20 APR 2011, DOI: 10.1002/9780470958360.ch28

  8. Kinetic Analysis of E. coli Inactivation by High Hydrostatic Pressure with Salts

    Journal of Food Science

    Volume 76, Issue 1, January/February 2011, Pages: M47–M53, Shigeaki Ueno, Toru Shigematsu, Toshimi Hasegawa, Jun Higashi, Mayumi Anzai, Mayumi Hayashi and Tomoyuki Fujii

    Version of Record online : 6 DEC 2010, DOI: 10.1111/j.1750-3841.2010.01927.x

  9. Mathematical modeling of Saccharomyces cerevisiae inactivation under high-pressure carbon dioxide

    Food / Nahrung

    Volume 47, Issue 3, 1 June 2003, Pages: 176–180, Osman Erkmen

    Version of Record online : 4 JUN 2003, DOI: 10.1002/food.200390041

  10. E: Food Engineering & Physical Properties

    Journal of Food Science

    Volume 77, Issue 5, May 2012, Pages: E137–E143, Giovanna Ferrentino, Sara Balzan, Andrea Dorigato, Alessandro Pegoretti and Sara Spilimbergo

    Version of Record online : 10 APR 2012, DOI: 10.1111/j.1750-3841.2012.02669.x

  11. A study on the inactivation of micro-organisms and enzymes by high pressure CO2

    Biotechnology and Bioengineering

    Volume 95, Issue 1, 5 September 2006, Pages: 155–160, Giulio Bertoloni, Alberto Bertucco, Veronica De Cian and Tiziana Parton

    Version of Record online : 26 MAY 2006, DOI: 10.1002/bit.21006

  12. Kinetics of Microbial Inactivation

    Handbook of Food Safety Engineering

    Osman Erkmen, Aykut Ö. Barazi, Pages: 92–107, 2012

    Published Online : 20 NOV 2012, DOI: 10.1002/9781444355321.ch5

  13. Application of response surface methodology to optimise microbial inactivation of shrimp and conch by supercritical carbon dioxide

    Journal of the Science of Food and Agriculture

    Volume 95, Issue 5, 30 March 2015, Pages: 1016–1023, Manhua Chen, Xiao Sui, Xixiu Ma, Xiaomei Feng and Yuqian Han

    Version of Record online : 21 JUL 2014, DOI: 10.1002/jsfa.6783

  14. Pasteurization of Beer by a Continuous Dense-phase CO2 System

    Journal of Food Science

    Volume 71, Issue 3, April 2006, Pages: E164–E169, Gillian F. Dagan and Murat O. Balaban

    Version of Record online : 30 JUN 2006, DOI: 10.1111/j.1365-2621.2006.tb15630.x

  15. Original article: Effects of continuous dense-phase CO2 system on antioxidant capacity and volatile compounds of apple juice

    International Journal of Food Science & Technology

    Volume 45, Issue 9, September 2010, Pages: 1821–1827, Carla Da Porto, Deborha Decorti and Franco Tubaro

    Version of Record online : 19 JUL 2010, DOI: 10.1111/j.1365-2621.2010.02339.x

  16. Effect of dense-phase CO2 on polyphenoloxidase in model solutions

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1238–1241, Lara Manzocco, Sara Spilimbergo, Alexandra Ignat, Giovanna Ferrentino, Agnese Panozzo, Giorgio Mirolo, Monica Anese and Maria Cristina Nicoli

    Version of Record online : 28 NOV 2013, DOI: 10.1111/ijfs.12420

  17. Effects of DPCD on Enzymes

    Dense Phase Carbon Dioxide: Food and Pharmaceutical Applications

    Murat O. Balaban, Giovanna Ferrentino, Pages: 113–134, 2012

    Published Online : 10 APR 2012, DOI: 10.1002/9781118243350.ch6

  18. Antimicrobial effect of pressurised carbon dioxide on Enterococcus faecalis in physiological saline and foods

    Journal of the Science of Food and Agriculture

    Volume 80, Issue 4, March 2000, Pages: 465–470, Osman Erkmen

    Version of Record online : 21 MAR 2000, DOI: 10.1002/(SICI)1097-0010(200003)80:4<465::AID-JSFA550>3.0.CO;2-E

  19. Microbial and Sensory Effects of Combined High Hydrostatic Pressure and Dense Phase Carbon Dioxide Process on Feijoa Puree

    Journal of Food Science

    Volume 80, Issue 11, November 2015, Pages: E2478–E2485, Trang Duong, Murat Balaban, Conrad Perera and Xiufang Bi

    Version of Record online : 7 OCT 2015, DOI: 10.1111/1750-3841.13083

  20. Introduction to Dense Phase Carbon Dioxide Technology

    Dense Phase Carbon Dioxide: Food and Pharmaceutical Applications

    Giovanna Ferrentino, Murat O. Balaban, Pages: 1–4, 2012

    Published Online : 10 APR 2012, DOI: 10.1002/9781118243350.ch1