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Supercritical carbon dioxide processing of dry cured ham spiked with Listeria monocytogenes: Inactivation kinetics, color, and sensory evaluations
The feasibility of supercritical carbon dioxide (SC-CO2) treatment to inactivate Listeria monocytogenes inoculated on the surface of dry cured ham was investigated. A multibatch apparatus was used. Inactivation kinetics ...
High pressure carbon dioxide pasteurization of fresh-cut carrot
High pressure carbon dioxide treatment (HPCD) was applied for the pasteurization of fresh-cut carrot. The inactivation kinetics of the natural microbial flora were determined as a function of the treatment conditions (8 ...