Article ID Journal Published Year Pages File Type
2098969 Trends in Food Science & Technology 2011 15 Pages PDF
Abstract

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.

Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
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