The DOI matches its Crossref record; 48 of the 48 references it cites were found in a registry or an index.
Review of Dense Phase CO 2 Technology: Microbial and Enzyme Inactivation, and Effects on Food Quality
Abstract
ABSTRACT Dense phase CO 2 (DPCD) is a non‐thermal technology that can inactivate certain microorganisms and enzymes at temperatures low enough to avoid the thermal effects of traditional pasteurization. This technology has been investigated over the past 50 y, particularly in the past 2 decades, and its effects on vegetative cells and spores of various microorganisms including pathogens, spoilage bacteria, yeasts, and molds, and various enzymes of importance to foods have been demonstrated. Many liquid foods retained freshlike sensory, nutritional, and physical properties after DPCD treatment. This article is a review of mechanisms of microbial reduction, enzyme inactivation, DPCD treatment systems, both experimental and commercial, and examples of applications with effects on quality attributes.
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Cites
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INACTIVATION OF MICROORGANISMS BY CARBON DIOXIDE UNDER PRESSURE
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Cited by
Review of Green Food Processing techniques. Preservation, transformation, and extraction
Chemat, F., Rombaut, N., Meullemiestre, A., Turk, M., Perino, S., Fabiano-Tixier, A.-S., & Abert-Vian, M. (2017) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2017.04.016 · Cited by 850
Processing of collagen based biomaterials and the resulting materials properties
Meyer, M. (2019) · BioMedical Engineering OnLine · doi:10.1186/s12938-019-0647-0 · Cited by 539
Garcia-Gonzalez, L., Geeraerd, A. H., Spilimbergo, S., Elst, K., Van Ginneken, L., Debevere, J., Van Impe, J. F., & Devlieghere, F. (2007) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2007.02.018 · Cited by 522
Performance of Drying Technologies to Ensure Microbial Safety of Dried Fruits and Vegetables
Bourdoux, S., Li, D., Rajkovic, A., Devlieghere, F., & Uyttendaele, M. (2016) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12224 · Cited by 200
Effect of high pressure carbon dioxide on the quality of carrot juice
Zhou, L., Wang, Y., Hu, X., Wu, J., & Liao, X. (2009) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2009.01.002 · Cited by 151
Metadata
- Authors
- Damar, S., & Balaban, M. O.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2006-01
- Volume
- 71
- Issue
- 1
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W1999294825
- Cited by
- 270
- References
- 48
- FWCI
- 10.66
- Type
- journal article
- Language
- en
- Open access
- closed
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- Damar, S., & Balaban, M. O. (2006). Review of Dense Phase CO 2 Technology: Microbial and Enzyme Inactivation, and Effects on Food Quality. Journal of Food Science. https://doi.org/10.1111/j.1365-2621.2006.tb12397.x
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
