Use of high-power ultrasound combined with supercritical fluids for microbial inactivation in dry-cured ham
Rosa Isela Castillo‐Zamudio, I. Paniagua-Martínez, Carmen Ortuño, M.A. Garcı́a-Alvarado, Virginia Larrea, J. L. Benedito
Topics & Concepts
Supercritical carbon dioxideChemistryFood scienceSupercritical fluidSofteningResponse surface methodologyMyofibrilCarbon dioxideShelf lifeChromatographyMaterials scienceBiochemistryComposite materialOrganic chemistryMicrobial Inactivation MethodsMeat and Animal Product QualityMicroencapsulation and Drying Processes