Microbial inactivation of paprika using high-pressure CO2

Journal of Supercritical Fluids

Volumn 52, Issue 1, 2010, Pages 134-141

  Calvo, L ^a   Torres, E ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Carbon dioxide; High pressure; Inactivation; Paprika; Quality; Sterilisation

Indexed keywords

CONTINUOUS FLOWS; EXPOSURE-TIME; HIGH PRESSURE; INACTIVATION; INITIAL MOISTURE; LOW LEVEL; LOW WATER; MICROBIAL INACTIVATION; MOIST-HEAT TREATMENT; MOISTURE LEVEL; PRESSURE CYCLING; PRODUCT QUALITY; PROTECTIVE EFFECTS; SECURE STORAGE; STERILISATION; THERMAL TREATMENT; TOTAL COUNTS; TREATMENT TIME;

CARBON DIOXIDE; HEAT TREATMENT; QUALITY CONTROL; RESINS; WATER CONTENT;

PRESSURE EFFECTS;

EID: 74449092176     PISSN: 08968446     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.supflu.2009.11.002     Document Type: Article

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