Novel chemical processes: Ozone, Supercritical CO2, electrolyzed oxidizing water, and chlorine dioxide gas

Food Science and Technology International

Volumn 14, Issue 5, 2008, Pages 437-441

  Novak, J ^a   Demirci, A ^b   Han, Y ^c  

^a Air Liquids America Corp   (United States)

^b PENNSYLVANIA STATE UNIVERSITY   (United States)

^c PURDUE UNIVERSITY   (United States)

Author keywords

Antimicrobials; Food safety; Ozone; Sanitation; Supercritical carbon dioxide

Indexed keywords

CARBON DIOXIDE; CHEMICAL ENGINEERING; CHLORINE; GASES; OXIDES; OZONE;

ANTIMICROBIALS; CHEMICAL PROCESS; CHEMICAL TECHNOLOGIES; CHLORINE DIOXIDES; ELECTROLYZED OXIDIZING WATERS; FOOD QUALITY AND SAFETIES; FOOD SAFETY; PROCESSED FOODS; SANITATION; SUPER-CRITICAL; SUPERCRITICAL CARBON DIOXIDE; SUPERCRITICAL CO;

SUPERCRITICAL FLUID EXTRACTION;

EID: 58849113648     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013208098815     Document Type: Article

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