Application of Supercritical Carbon Dioxide to Fruit and Vegetables: Extraction, Processing, and Preservation

Food Reviews International

Volumn 28, Issue 3, 2012, Pages 253-276

  Rawson, A ^a   Tiwari, B K ^b   Brunton, N ^a   Brennan, C ^c   Cullen, P J ^d   O'Donnell, C P ^e  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b MANCHESTER METROPOLITAN UNIVERSITY   (United Kingdom)

^c LINCOLN UNIVERSITY   (New Zealand)

^d DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

^e UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Extraction; Fruit; Preservation; SCCO2; Vegetables

Indexed keywords

EID: 84861590719     PISSN: 87559129     EISSN: 15256103     Source Type: Journal    
DOI: 10.1080/87559129.2011.635389     Document Type: Review

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