The potential application of supercritical CO<sub>2</sub> in microbial inactivation of food raw materials and products
Bogusław Buszewski, Olga Wrona, Mayya P. Razgonova, Alexander M. Zakharenko, Tatyana Kalenik, Kirill S. Golokhvast, Wojciech Piekoszewski, Katarzyna Rafińska
Abstract
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.
Topics & Concepts
Supercritical fluidRaw materialSupercritical carbon dioxideBiochemical engineeringChemistryFood industryFood productsFood scienceEnvironmental sciencePulp and paper industryEnvironmental chemistryOrganic chemistryEngineeringPhase Equilibria and ThermodynamicsCO2 Reduction Techniques and CatalystsChemistry and Chemical Engineering