کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2098969 | 1082653 | 2011 | 15 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
High pressure carbon dioxide pasteurization of solid foods: Current knowledge and future outlooks
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
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چکیده انگلیسی
High pressure carbon dioxide (HPCD) technology applied to foods has gained a particular scientific interest considering the number of publications and patents published in the last decades. Although the antimicrobial effect of HPCD has been demonstrated mainly for liquid foodstuffs, very few research papers investigated the possibility to exploit the treatment on solid foods. In this concern, the main objective of the present review is to give a general survey of the published knowledge concerning the HPCD applied to solid foods. Remarks and future outlooks will be highlighted with the aim to suggest a research line to follow for future studies.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Trends in Food Science & Technology - Volume 22, Issue 8, August 2011, Pages 427–441
Journal: Trends in Food Science & Technology - Volume 22, Issue 8, August 2011, Pages 427–441
نویسندگان
Giovanna Ferrentino, Sara Spilimbergo,