The effect of supercritical carbon dioxide on the physiochemistry, endogenous enzymes, and nutritional composition of fruit and vegetables and its prospects for industrial application: a overview
Zhe Chen, Sara Spilimbergo, Amin Mousavi Khaneghah, Zhenzhou Zhu, Krystian Marszałek
Abstract
technique for industrial application was discussed from the economic and regulatory aspect.
Topics & Concepts
Food scienceFood spoilageAscorbic acidPolyphenol oxidaseChemistrySupercritical carbon dioxidePectinFood industrySupercritical fluidShelf lifeBiotechnologyBiologyBiochemistryPeroxidaseEnzymeOrganic chemistryGeneticsBacteriaPhytochemicals and Antioxidant ActivitiesPostharvest Quality and Shelf Life ManagementBee Products Chemical Analysis