Food treatment with high pressure carbon dioxide: Saccharomyces cerevisiae inactivation kinetics expressed as a function of CO2 solubility

Journal of Supercritical Fluids

Volumn 52, Issue 1, 2010, Pages 151-160

  Ferrentino, Giovanna ^a   Balaban, Murat Omer ^b   Ferrari, Giovanna ^a,c   Poletto, Massimo ^a  

^a UNIVERSITY OF SALERNO   (Italy)

^b UNIVERSITY OF ALASKA FAIRBANKS   (United States)

^c ProdAl Scarl Centro Regionale di Competenza sulle Produzioni Agroalimentari   (Italy)

Author keywords

Carbon dioxide solubility; High pressure carbon dioxide treatment; Inactivation kinetics; Peleg model; S. cerevisiae cells

Indexed keywords

HIGH-PRESSURE CARBON DIOXIDE; INACTIVATION KINETICS; PELEG MODEL; S.CEREVISIAE;

CARBON DIOXIDE; PHOSPHATES; SODIUM; SODIUM COMPOUNDS; SOLUBILITY; TERNARY SYSTEMS; YEAST;

CARBON MONOXIDE;

EID: 74449084129     PISSN: 08968446     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.supflu.2009.07.005     Document Type: Article

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