High pressure carbon dioxide combined with high power ultrasound pasteurization of fresh cut carrot

Journal of Supercritical Fluids

Volumn 105, Issue , 2015, Pages 170-178

  Ferrentino, Giovanna ^a   Spilimbergo, Sara ^a  

^a UNIVERSITY OF TRENTO   (Italy)

Author keywords

Fresh cut carrot; High power ultrasound; High pressure carbon dioxide; Pasteurization; Quality attributes

Indexed keywords

ELECTRIC SPARKS; ESCHERICHIA COLI; FOOD PRODUCTS; KINETICS; LACTIC ACID; PASTEURIZATION; SENSORY ANALYSIS; ULTRASONICS;

FRESH-CUT CARROTS; HIGH POWER ULTRASOUND; HIGH-PRESSURE CARBON DIOXIDE; INACTIVATION KINETICS; INNOVATIVE TECHNOLOGY; LACTIC ACID BACTERIA; MICROBIAL INACTIVATION; QUALITY ATTRIBUTES;

CARBON DIOXIDE;

EID: 84921419044     PISSN: 08968446     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.supflu.2014.12.014     Document Type: Article

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