Dense phase carbon dioxide (DPCD) inactivation of microorganisms and enzymes, and its application in food: A review

Dense phase carbon dioxide (DPCD) inactivation of microorganisms and enzymes, and its application in food: A review

A surge of interest in using non-thermal, non-toxic, and chemical-free food preservation methods is seen in recent years. At the same time, there is a requirement for fresh, minimally processed, and nutritious food in the market. Dense phase carbon dioxide (DPCD) is a non-thermal method of inactivat...

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Bibliographic Details
Main Authors: Abhilash Arbal, Darshan Ghangale, Pranav Wadje, M Kiran Kumar, T S Byresh, Animesh Singh Sengar, C K Sunil
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Food Chemistry Advances
Subjects:
DPCD
Non-thermal
Food processing
Carbon dioxide
Microorganisms
Enzyme
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X24001783
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