Application of supercritical fluid carbon dioxide in improving food shelf-life and safety by inactivating spores: a review
Abarasi Hart, Christian Anumudu, Helen Onyeaka, Taghi Miri
Topics & Concepts
SporeShelf lifeFood scienceEndosporeHydrostatic pressureFood industryChemistrySterilization (economics)Food spoilageGerminationFood safetyHydrogen peroxideBiologyMicrobiologyBusinessBiochemistryBacteriaBotanyThermodynamicsForeign exchange marketGeneticsPhysicsFinanceExchange rateMicrobial Inactivation MethodsListeria monocytogenes in Food SafetyMicroencapsulation and Drying Processes