In situ Raman quantification of the dissolution kinetics of carbon dioxide in liquid solutions during a dense phase and ultrasound treatment for the inactivation of Saccharomyces cerevisiae

[1]  B. Sokołowska,et al.  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 .

[2]  Xiaosong Hu,et al.  Sublethal injury and recovery of Escherichia coli O157:H7 by high pressure carbon dioxide , 2015 .

[3]  M. L. Corollaro,et al.  High Pressure Carbon Dioxide pasteurization of coconut water: A sport drink with high nutritional and sensory quality , 2015 .

[4]  S. Spilimbergo,et al.  Supercritical carbon dioxide combined with high power ultrasound: An effective method for the pasteurization of coconut water , 2014 .

[5]  A. Leipertz,et al.  Deconvolution of Raman spectra for the quantification of ternary high‐pressure phase equilibria composed of carbon dioxide, water and organic solvent , 2014 .

[6]  A. Leipertz,et al.  Non-invasive quantification of phase equilibria of ternary mixtures composed of carbon dioxide, organic solvent and water , 2013 .

[7]  A. Mulet,et al.  Application of high power ultrasound in the supercritical carbon dioxide inactivation of Saccharomyces cerevisiae , 2013 .

[8]  A. Mulet,et al.  An ultrasound-enhanced system for microbial inactivation using supercritical carbon dioxide , 2012 .

[9]  A. Mulet,et al.  Supercritical carbon dioxide inactivation of Escherichia coli and Saccharomyces cerevisiae in different growth stages , 2012 .

[10]  Farid Chemat,et al.  Applications of ultrasound in food technology: Processing, preservation and extraction. , 2011, Ultrasonics sonochemistry.

[11]  D. Barletta,et al.  Experimental Measurements and Thermodynamic Modeling of CO2 Solubility at High Pressure in Model Apple Juices , 2010 .

[12]  M. Poletto,et al.  Food treatment with high pressure carbon dioxide: Saccharomyces cerevisiae inactivation kinetics expressed as a function of CO2 solubility , 2010 .

[13]  D. Barletta,et al.  Measurement and prediction of CO2 solubility in sodium phosphate monobasic solutions for food treatment with high pressure carbon dioxide , 2010 .

[14]  R. Dohrn,et al.  High-pressure fluid-phase equilibria: Experimental methods and systems investigated (2000–2004) , 2010 .

[15]  B. Simándi,et al.  Supercritical CO2 extraction of lutein esters from marigold (Tagetes erecta L.) enhanced by ultrasound , 2009 .

[16]  M. Balaban,et al.  Measurement of high-pressure carbon dioxide solubility in orange juice, apple juice, and model liquid foods. , 2008, Journal of food science.

[17]  N. Foster,et al.  Phase Behavior and Solubility , 2007 .

[18]  A H Geeraerd,et al.  High pressure carbon dioxide inactivation of microorganisms in foods: the past, the present and the future. , 2007, International journal of food microbiology.

[19]  Xin Feng,et al.  Progress in the Study on the Phase Equilibria of the CO2-H2O and CO2-H2O-NaCl Systems * , 2007 .

[20]  Mohamed Mathlouthi,et al.  Carbonation monitoring of beverage in a laboratory scale unit with on-line measurement of dissolved CO2 , 2006 .

[21]  Murat O. Balaban,et al.  Review of Dense Phase CO2 Technology: Microbial and Enzyme Inactivation, and Effects on Food Quality , 2006 .

[22]  Alberto Bertucco,et al.  Determination of extracellular and intracellular pH of Bacillus subtilis suspension under CO2 treatment. , 2005, Biotechnology and bioengineering.

[23]  Amir H. Mohammadi,et al.  Measurement and Modeling of Gas Solubility and Literature Review of the Properties for the Carbon Dioxide−Water System , 2004 .

[24]  L. Diamond,et al.  Solubility of CO2 in water from −1.5 to 100 °C and from 0.1 to 100 MPa: evaluation of literature data and thermodynamic modelling , 2003 .

[25]  N. Sanjuán,et al.  New Food Drying Technologies - Use of Ultrasound , 2003 .

[26]  G. Schweiger,et al.  Fluid Phase Equilibria of Ethanol and Carbon Dioxide Mixtures with Concentration Measurements by Raman Spectroscopy , 2002 .

[27]  Y. Pyun,et al.  Membrane damage and enzyme inactivation of Lactobacillus plantarum by high pressure CO2 treatment. , 2001, International journal of food microbiology.

[28]  P. Tomasula,et al.  Measurement of the solubility of carbon dioxide in milk at high pressures , 1999 .

[29]  Y. Pyun,et al.  Inactivation ofLactobacillussp. fromKimchiby High Pressure Carbon Dioxide , 1997 .

[30]  Y. Pyun,et al.  Inactivation of Lactobacillus sp. from Kimchi by high pressure carbon dioxide , 1997 .

[31]  Ralf Dohrn,et al.  High-pressure fluid-phase equilibria: Experimental methods and systems investigated (1988–1993) , 1995 .

[32]  Ho-mu Lin,et al.  Antimicrobial Effect of Pressurized Carbon Dioxide on Listeria monocytogenes , 1994 .

[33]  D. Richon,et al.  Measurements of physical and thermodynamic properties of products obtained through direct coal liquefaction , 1994 .

[34]  Yang Zhiying,et al.  Inactivation of Leuconostoc dextranicum with carbon dioxide under pressure , 1993 .

[35]  F. Devlieghere,et al.  Experimental measurements of phase equilibria for ternary and quaternary systems of glucose, water, CO2 and ethanol with a novel apparatus , 1993 .

[36]  R. Dik,et al.  INACTIVATION OF MICROORGANISMS BY CARBON DIOXIDE UNDER PRESSURE , 1989 .

[37]  I. Lenart,et al.  The effect of ultrasound on diffusion through membranes. , 1980, Ultrasonics.

[38]  M. Buback,et al.  Raman scattering of pure ammonia at high pressures and temperatures , 1976 .

[39]  S. D. Howkins Diffusion rates and the effect of ultrasound , 1969 .

[40]  L. Stutzman,et al.  Carbon Dioxide Solubility in Water , 1956 .