Microbial inactivation and butter extraction in a cocoa derivative using high pressure CO2

Journal of Supercritical Fluids

Volumn 42, Issue 1, 2007, Pages 80-87

  Calvo, L ^a   Muguerza, B ^b   Cienfuegos Jovellanos, E ^b  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^b Natraceutical Group   (Spain)

Author keywords

Bacteria; Butter; CO2; Cocoa; Ethanol; Extraction; Flavanol; Fungi; High pressure; Hydrogen peroxide; Inactivation; Natural microflora; Polyphenol; Spores; Sterilization; Supercritical fluid

Indexed keywords

BACTERIA; CARBON DIOXIDE; ETHANOL; FUNGI; HIGH PRESSURE EFFECTS; HYDROGEN PEROXIDE; STERILIZATION (CLEANING); SUPERCRITICAL FLUID EXTRACTION;

BUTTER; COCOA PRODUCTS; FLAVANOL; HUMIDIFICATION; MICROBIAL INACTIVATION; NATURAL MICROFLORA; POLYPHENOL; PRESSURE CYCLES; SPORES;

FOOD PRODUCTS;

EID: 34248643405     PISSN: 08968446     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.supflu.2007.01.009     Document Type: Article

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