| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6393977 | Food Control | 2013 | 6 Pages |
Abstract
⺠Development of a non-thermal sterilization that promotes minimal alternation in foods. ⺠Inactivation of the pathogenic Escherichia coli in supercritical carbon dioxide. ⺠Inactivation followed first order reaction kinetics in the range of 80-160 bar. ⺠The decimal reduction times (D) ranged from 1.03 to 5.35 min.
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Authors
Juliana Melo Silva, Aline A. Rigo, Irede A. Dalmolin, Isabel Debien, Rogério L. Cansian, J. Vladimir Oliveira, Marcio A. Mazutti,