Dairy processing using supercritical carbon dioxide technology: Theoretical fundamentals, quality and safety aspects

Trends in Food Science and Technology

Volumn 64, Issue , 2017, Pages 94-101

  Amaral, Gabriela V ^a   Silva, Eric Keven ^b   Cavalcanti, Rodrigo N ^b   Cappato, Leandro P ^a   Guimaraes, Jonas T ^c   Alvarenga, Verônica O ^b   Esmerino, Erick A ^c   Portela, Jéssica B ^d   Sant’ Ana, Anderson S ^b   Freitas, Mônica Q ^c   Silva, Márcia C ^d   Raices, Renata S L ^d   Meireles, M Angela A ^b   Cruz, Adriano G ^d  

^a FEDERAL RURAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

^c FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

^d INSTITUTO FEDERAL DE EDUCAÇÃO   (Brazil)

Author keywords

Dairy products; Non thermal processing,supercritical carbon dioxide technology

Indexed keywords

CARBON DIOXIDE; CARBON DIOXIDE PROCESS; DAIRIES; DAIRY PRODUCTS; THERMAL PROCESSING (FOODS);

DAIRY PROCESSING; MICROBIAL INACTIVATION; NUTRIENT RETENTION; ORGANOLEPTIC PROPERTIES; PROCESSED PRODUCTS; QUALITY AND SAFETIES; QUALITY PARAMETERS; SUPERCRITICAL CARBON DIOXIDES;

SUPERCRITICAL FLUID EXTRACTION;

EID: 85018383745     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2017.04.004     Document Type: Review

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