Microbial inactivation and drying of strawberry slices by supercritical CO2

Effect of gamma radiation on microbial load, physico-chemical and sensory characteristics of common spices for storage

(2021) Mahfuzur Rahman et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Inactivation of Salmonella enterica, Listeria monocytogenes and murine norovirus (MNV-1) on fresh strawberries by conventional and water-assisted ultraviolet light (UV-C)

(2021) J. Ortiz-Solà et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Supercritical CO2 Drying of Red Bell Pepper

(2020) Alessandro Zambon et al.   Food and Bioprocess Technology

Comparison of Supercritical CO2-Drying, Freeze-Drying and Frying on Sensory Properties of Beetroot

(2020) Nikola Tomic et al.   Foods

On the effects of freeze-drying processes on the nutritional properties of foodstuff: A review

(2019) Maite Harguindeguy et al.   DRYING TECHNOLOGY

Supercritical carbon dioxide combined with high power ultrasound as innovate drying process for chicken breast

(2019) Gianluca Morbiato et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Challenging chemical and quality changes of supercritical Co2 dried apple during long-term storage

(2019) Nikola Tomic et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Supercritical CO2 for the drying and microbial inactivation of apple’s slices

(2019) Alessandro Zambon et al.   DRYING TECHNOLOGY

Effects of ultrahigh pressure and ultrasound pretreatments on properties of strawberry chips prepared by vacuum-freeze drying

(2019) Lihui Zhang et al.   FOOD CHEMISTRY

Microbial inactivation efficiency of supercritical CO2 drying process

(2018) Alessandro Zambon et al.   DRYING TECHNOLOGY

Phytochemical and physical properties of blueberries, tart cherries, strawberries, and cranberries as affected by different drying methods

(2018) Boris Nemzer et al.   FOOD CHEMISTRY

Inactivation of Salmonella , Listeria monocytogenes and Escherichia coli O157:H7 inoculated on coriander by freeze-drying and supercritical CO 2 drying

(2018) Siméon Bourdoux et al.   Innovative Food Science & Emerging Technologies

Comparison of three types of drying (supercritical CO 2 , air and freeze) on the quality of dried apple – Quality index approach

(2018) Ilija Djekic et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

High power ultrasound combined with supercritical carbon dioxide for the drying and microbial inactivation of coriander

(2018) Filippo Michelino et al.   Journal of CO2 Utilization

Infrared drying of strawberry

(2017) Nafiye Adak et al.   FOOD CHEMISTRY

Effect of pulsed electric field (PEF) pre-treatment coupled with osmotic dehydration on physico-chemical characteristics of organic strawberries

(2017) Urszula Tylewicz et al.   JOURNAL OF FOOD ENGINEERING

High pressure processing and thermal pasteurization of strawberry purée: quality parameters and shelf life evaluation during cold storage

(2017) Krystian Marszałek et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Performance of Drying Technologies to Ensure Microbial Safety of Dried Fruits and Vegetables

(2016) Siméon Bourdoux et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Dry acellular oesophageal matrix prepared by supercritical carbon dioxide

(2016) Alessandro Zambon et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Application of supercritical carbon dioxide for the preservation of strawberry juice: Microbial and physicochemical quality, enzymatic activity and the degradation kinetics of anthocyanins during storage

(2015) Krystian Marszałek et al.   Innovative Food Science & Emerging Technologies

Comparative evaluation of CO 2 drying as an alternative drying technique of basil ( Ocimum basilicum L.) — The effect on bioactive and sensory properties

(2014) Arijana Bušić et al.   FOOD RESEARCH INTERNATIONAL

Quality retention in strawberries dried by emerging dehydration methods

(2014) Johannes de Bruijn et al.   FOOD RESEARCH INTERNATIONAL

Low–Water Activity Foods: Increased Concern as Vehicles of Foodborne Pathogens

(2013) LARRY R. BEUCHAT et al.   JOURNAL OF FOOD PROTECTION

High pressure carbon dioxide pasteurization of solid foods: Current knowledge and future outlooks

(2011) Giovanna Ferrentino et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY