Supercritical Carbon Dioxide Processing of Dry Cured Ham Spiked with Listeria monocytogenes: Inactivation Kinetics, Color, and Sensory Evaluations

Food and Bioprocess Technology

Volumn 6, Issue 5, 2013, Pages 1164-1174

  Ferrentino, Giovanna ^a   Balzan, Sara ^a   Spilimbergo, Sara ^a  

^a UNIVERSITY OF TRENTO   (Italy)

Author keywords

Dry cured ham surface; Inactivation kinetics; Listeria monocytogenes; Supercritical carbon dioxide

Indexed keywords

CARBON DIOXIDE; CARBON DIOXIDE PROCESS; COLOR; CURING; DISEASES; DRYING; KINETICS; LISTERIA; MEATS; QUALITY CONTROL;

COLONY FORMING UNITS; DRY-CURED HAM; INACTIVATION KINETICS; LISTERIA MONOCYTOGENES; MULTIBATCH APPARATUS; REFLECTANCE SPECTRUM; SPECTROSCOPIC TECHNIQUE; SUPERCRITICAL CARBON DIOXIDES;

SUPERCRITICAL FLUID EXTRACTION;

LISTERIA MONOCYTOGENES;

EID: 84876439675     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0819-4     Document Type: Article

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