4.7 Review

The potential application of supercritical CO2 in microbial inactivation of food raw materials and products

期刊

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
卷 62, 期 24, 页码 6535-6548

出版社

TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2021.1902939

关键词

Bacteria; microbial inactivation; microbiological contamination; supercritical С О (2); virus

资金

  1. National Center for Research and Development, Poland [BIOSTRATEG 2/298205/9/NCBR/2016]

向作者/读者索取更多资源

This study reviews the potential use of supercritical CO2 for microbial inactivation of raw materials in the food industry. It discusses the history, bactericidal mechanism, and enzyme inactivation related to supercritical CO2. In conclusion, the study provides an overview of the latest research in this field.
The purpose of this study was to review the possibility of using supercritical CO2 as a green and sustainable technology for microbial inactivation of raw material for further application in the food industry. The history of the development of supercritical CO2 microbial inactivation has been widely described in this article. The fundamental scientific part of the process like mechanism of bactericidal action of CO2 or inactivation of key enzymes were characterized in detail. In summary, this study provides an overview of the latest literature on the use of supercritical carbon dioxide in microbial inactivation of food raw materials and products.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据