dc.contributor.author |
Damar, S |
en |
dc.contributor.author |
Balaban, Murat |
en |
dc.date.accessioned |
2012-02-23T02:15:59Z |
en |
dc.date.issued |
2006-01 |
en |
dc.identifier.citation |
Journal of Food Science 71(1):R1-R11 Jan 2006 |
en |
dc.identifier.issn |
0022-1147 |
en |
dc.identifier.uri |
http://hdl.handle.net/2292/11817 |
en |
dc.description.abstract |
Dense phase CO2 (DPCD) is a non-thermal technology that can inactivate certain microorganisms and enzymes at temperatures low enough to avoid the thermal effects of traditional pasteurization. This technology has been investigated over the past 50 y, particularly in the past 2 decades, and its effects on vegetative cells and spores of various microorganisms including pathogens, spoilage bacteria, yeasts, and molds, and various enzymes of importance to foods have been demonstrated. Many liquid foods retained freshlike sensory, nutritional, and physical properties after DPCD treatment. This article is a review of mechanisms of microbial reduction, enzyme inactivation, DPCD treatment systems, both experimental and commercial, and examples of applications with effects on quality attributes. |
en |
dc.language |
EN |
en |
dc.publisher |
Institute of Food Technologists |
en |
dc.relation.ispartofseries |
Journal of Food Science |
en |
dc.rights |
Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher.
Details obtained from http://www.sherpa.ac.uk/romeo/issn/0022-1147/ |
en |
dc.rights.uri |
https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm |
en |
dc.subject |
dense phase CO2 |
en |
dc.subject |
non-thermal pasteurization |
en |
dc.subject |
microbial inactivation |
en |
dc.subject |
enzyme inactivation |
en |
dc.subject |
quality |
en |
dc.subject |
PRESSURE CARBON-DIOXIDE |
en |
dc.subject |
STRENGTH ORANGE JUICE |
en |
dc.subject |
LACTOBACILLUS-PLANTARUM |
en |
dc.subject |
PHYSIOLOGICAL SALINE |
en |
dc.subject |
POLYPHENOL OXIDASE |
en |
dc.subject |
ESCHERICHIA-COLI |
en |
dc.subject |
YEAST-CELLS |
en |
dc.subject |
BACTERIAL |
en |
dc.subject |
SPORES |
en |
dc.subject |
BROTH |
en |
dc.title |
Review of dense phase CO2 technology: Microbial and enzyme inactivation, and effects on food quality |
en |
dc.type |
Journal Article |
en |
dc.identifier.doi |
10.1111/j.1365-2621.2006.tb12397.x |
en |
pubs.issue |
1 |
en |
pubs.begin-page |
R1 |
en |
pubs.volume |
71 |
en |
dc.rights.holder |
Copyright: Wiley-Blackwell and Institute of Food Technologists |
en |
pubs.end-page |
R11 |
en |
dc.rights.accessrights |
http://purl.org/eprint/accessRights/RestrictedAccess |
en |
pubs.subtype |
Article |
en |
pubs.elements-id |
230130 |
en |
pubs.record-created-at-source-date |
2012-02-17 |
en |