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- Hempel, Andreas W.; Papkovsky, Dmitri B.; Kerry, Joseph P.
- Foods 2013 v.2 no.4 pp. 507-520
- bacon; carbon dioxide; ethanol; flavor; microbiological quality; modified atmosphere packaging; nitrogen; odors; oxygen; pies; potatoes; sausages; sensory evaluation; shelf life; spoilage
- ... O₂ sensors were used to non-destructively monitor O₂ levels in commercially packed pre-cooked, convenience modified atmosphere packaging (MAP) foods. A substantial level of O₂ (>15%) was present in packs resulting in a shorter than expected shelf-life, where the primary spoilage mechanism was found to be mould. Various combinations of vacuum (0–0.6 MPa) and gas flush (0.02–0.03 MPa) (30% CO₂/70% N ...
- Kobori, Kinji; Maruta, Yuto; Mineo, Shigeru; Shigematsu, Toru; Hirayama, Masao
- Foods 2013 v.2 no.4 pp. 462-477
- beverages; caffeine; carbon dioxide; chocolate; cocoa beans; cocoa powder; decaffeination; functional foods; human health; oxygen radical absorbance capacity; procyanidins; supercritical fluid extraction; theobromine
- ... Cocoa beans contain many functional ingredients such as theobromine and polyphenols, but also contain a relatively high amount of caffeine, which can negatively impact human health. It is therefore desirable to reduce caffeine levels in cocoa powder used to make chocolate or cocoa beverages while retaining functional ingredients. We have established conditions for supercritical carbon dioxide (SCC ...