Application of high power ultrasound in the supercritical carbon dioxide inactivation of Saccharomyces cerevisiae

Food Research International

Volumn 51, Issue 2, 2013, Pages 474-481

  Ortuño, Carmen ^a   Martínez Pastor, María Teresa ^a   Mulet, Antonio ^a   Benedito, Jose ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

High power ultrasound; Inactivation; Saccharomyces cerevisiae; Supercritical carbon dioxide; Synergistic effect

Indexed keywords

BATCH OPERATION; HIGH POWER ULTRASOUND; INACTIVATION; INACTIVATION KINETICS; INACTIVATION MECHANISMS; LIQUID MEDIA; MICROBIAL INACTIVATION; ORANGE JUICE; SATURATION SOLUBILITY; SUPERCRITICAL CARBON DIOXIDES; SYNERGISTIC EFFECT;

FRUIT JUICES; PRESSURE EFFECTS; SUPERCRITICAL FLUID EXTRACTION; ULTRASONICS; YEAST;

CARBON DIOXIDE;

EID: 84873886794     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.01.041     Document Type: Article

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