Concepedia

High Pressure Carbon Dioxide pasteurization of coconut water: A sport drink with high nutritional and sensory quality

Martina Cappelletti, Giovanna Ferrentino, Isabella Endrizzi, Eugenio Aprea, Emanuela Betta, Maria Laura Corollaro, Mathilde Charles, Flavia Gasperi, Sara Spilimbergo

Journal of Food Engineering · 2014 · 91 citations · 32 references

DOIFull text

Open access

Concepts

References

32

American College of Sports Medicine Position Stand: Exercise and Fluid Replacement

R.J. Shephard · Yearbook of Sports Medicine · 2007 · 669 citations

, , +14

Bacterial inactivation by using near- and supercritical carbon dioxide

Angela K. Dillow, Fariba Dehghani, Jeffrey S. Hrkach et al. · Proceedings of the National Academy of Sciences · 1999 · 321 citations

, , +15

Note. Visual and Instrumental Color Evaluation in Red Wines

José A. Martínez, Manuel Melgosa, E. Hita et al. · Food Science and Technology International · 2001 · 289 citations

, , +14

Sensory mapping using Flash profile. Comparison with a conventional descriptive method for the evaluation of the flavour of fruit dairy products

Julien Delarue, Jean‐Marc Sieffermann · Food Quality and Preference · 2003 · 254 citations

, , +17

Carbon Dioxide Solubility in Water

W. S. Dodds, Leroy F. Stutzman, B. J. Sollami · Industrial & Engineering Chemistry Chemical & Engineering Data Series · 1956 · 242 citations

, , +6