Modelling of the inactivation kinetics of Escherichia coli, Saccharomyces cerevisiae and pectin methylesterase in orange juice treated with ultrasonic-assisted supercritical carbon dioxide

Journal of Supercritical Fluids

Volumn 90, Issue , 2014, Pages 18-26

  Ortuño, Carmen ^a   Balaban, Murat ^b   Benedito, Jose ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

Inactivation kinetics; Modelling; Residual enzyme activity; Supercritical inactivation; Synergistic effect; Ultrasound

Indexed keywords

CITRUS FRUITS; ENZYME ACTIVITY; ESCHERICHIA COLI; FRUIT JUICES; KINETICS; MODELS; SUPERCRITICAL FLUID EXTRACTION; ULTRASONICS; YEAST;

HIGH POWER ULTRASOUND; INACTIVATION KINETICS; PECTIN METHYL ESTERASE; PRESSURE AND TEMPERATURE; RESIDUAL ENZYMES; SUPERCRITICAL; SUPERCRITICAL CARBON DIOXIDES; SYNERGISTIC EFFECT;

CARBON DIOXIDE;

EID: 84897521279     PISSN: 08968446     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.supflu.2014.03.004     Document Type: Article

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