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Functional properties of whey protein concentrate texturized at acidic pH: Effect of extrusion temperature
M. Nor Afizah et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Characterization of supercritical fluid extrusion processed rice-soy crisps fortified with micronutrients and soy protein
Mian Kamran Sharif et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Technologies for Extraction and Production of Bioactive Compounds to be Used as Nutraceuticals and Food Ingredients: An Overview
G. Joana Gil-Chavez et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2013)
Enzyme Inactivation in Food Processing using High Pressure Carbon Dioxide Technology
Wanfeng Hu et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2013)
Techniques to extract bioactive compounds from food by-products of plant origin
Hilde Wijngaard et al.
FOOD RESEARCH INTERNATIONAL (2012)
Green Extraction of Natural Products: Concept and Principles
Farid Chemat et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2012)
Isolation of essential oil from different plants and herbs by supercritical fluid extraction
Tiziana Fornari et al.
JOURNAL OF CHROMATOGRAPHY A (2012)
Sterilization and virus inactivation by supercritical fluids (a review)
Michel Perrut
JOURNAL OF SUPERCRITICAL FLUIDS (2012)
New challenges in polymer foaming: A review of extrusion processes assisted by supercritical carbon dioxide
Martial Sauceau et al.
PROGRESS IN POLYMER SCIENCE (2011)
High pressure carbon dioxide pasteurization of solid foods: Current knowledge and future outlooks
Giovanna Ferrentino et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2011)
Encapsulation of Natural Polyphenolic Compounds; a Review
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Pharmaceutics (2011)
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Camila G. Pereira et al.
FOOD AND BIOPROCESS TECHNOLOGY (2010)
Supercritical fluid extraction: Recent advances and applications
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Supercritical-CO2 drying of foodstuffs in packed beds: Experimental validation of a mathematical model and sensitive analysis
Seddik Khalloufi et al.
JOURNAL OF FOOD ENGINEERING (2010)
Application of supercritical CO2 in lipid extraction - A review
F. Sahena et al.
JOURNAL OF FOOD ENGINEERING (2009)
High pressure micronization for food applications
Eckhard Weidner
JOURNAL OF SUPERCRITICAL FLUIDS (2009)
Rheological characterizations of texturized whey protein concentrate-based powders produced by reactive supercritical
Khanitta Manoi et al.
FOOD RESEARCH INTERNATIONAL (2008)
Drying of foods using supercritical carbon dioxide - Investigations with carrot
Z. K. Brown et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2008)
Supercritical fluid extraction in plant essential and volatile oil analysis
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JOURNAL OF CHROMATOGRAPHY A (2007)
High pressure carbon dioxide inactivation of microorganisms in foods: The past, the present and the future
L. Garcia-Gonzalez et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2007)
Review of dense phase CO2 technology: Microbial and enzyme inactivation, and effects on food quality
S Damar et al.
JOURNAL OF FOOD SCIENCE (2006)
Supercritical fluids: technology and application to food processing
G Brunner
JOURNAL OF FOOD ENGINEERING (2005)
Non-thermal bacteria inactivation with dense CO2
S Spilimbergo et al.
BIOTECHNOLOGY AND BIOENGINEERING (2003)
Application and possibilities of supercritical CO2 extraction in food processing industry:: An overview
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FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2002)
Particle design using supercritical fluids: Literature and patent survey
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