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
暂无分享,去创建一个
[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 .