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- Cappato, Leandro P., et al. Show all 14 Authors
- Trends in food science & technology 2017 v.64 pp. 94-101
- carbon dioxide; dairy technology; food industry; food processing; microbial load; milk; nutrient retention; pasteurization; sensory properties; shelf life
- ... Non-thermal food processing is configured as an interesting alternative for the food industry due to the increased nutrient retention and minimal sensory changes in processed products.The aim of this review is to address the potential of supercritical carbon dioxide technology, emphasizing milk and dairy processing, including the historical aspects, main advantages, microbial inactivation mechanis ...