Food treatment with high pressure carbon dioxide: Saccharomyces cerevisiae inactivation kinetics expressed as a function of CO2 solubility

2010 ◽  
Vol 52 (1) ◽  
pp. 151-160 ◽  
Author(s):  
Giovanna Ferrentino ◽  
Murat Omer Balaban ◽  
Giovanna Ferrari ◽  
Massimo Poletto
Keyword(s):  
Carbon Dioxide ◽  
Saccharomyces Cerevisiae ◽  
High Pressure ◽  
Inactivation Kinetics ◽  
Co2 Solubility ◽  
Food Treatment

Measurement and prediction of CO2 solubility in sodium phosphate monobasic solutions for food treatment with high pressure carbon dioxide

2010 ◽  
Vol 52 (1) ◽  
pp. 142-150 ◽  
Author(s):  
Giovanna Ferrentino ◽  
Diego Barletta ◽  
Murat Omer Balaban ◽  
Giovanna Ferrari ◽  
Massimo Poletto
Keyword(s):  
Carbon Dioxide ◽  
High Pressure ◽  
Sodium Phosphate ◽  
Co2 Solubility ◽  
Food Treatment

High Pressure Inactivation Kinetics of Saccharomyces cerevisiae Ascospores in Orange and Apple Juices

1999 ◽  
Vol 64 (3) ◽  
pp. 533-535 ◽  
Author(s):  
C. D. Zook ◽  
M. E. Parish ◽  
R. J. Braddock ◽  
M. O. Balaban
Keyword(s):  
Saccharomyces Cerevisiae ◽  
High Pressure ◽  
Inactivation Kinetics ◽  
Kinetics Of

The contribution of high pressure carbon dioxide in the inactivation kinetics and structural alteration of myrosinase

2011 ◽  
Vol 46 (8) ◽  
pp. 1545-1553 ◽  
Author(s):  
Yingjie Yang ◽  
Xiaojun Liao ◽  
Xiaosong Hu ◽  
Yan Zhang ◽  
Fang Chen ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
High Pressure ◽  
Structural Alteration ◽  
Inactivation Kinetics
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