Concepedia

Dairy processing using supercritical carbon dioxide technology: Theoretical fundamentals, quality and safety aspects

Gabriela Vieira do Amaral, Eric Keven Silva, Rodrigo N. Cavalcanti, Leandro Pereira Cappato, Jonas T. Guimarães, Verônica O. Alvarenga, Erick A. Esmerino, Jéssica B. Portela, Anderson S. Sant ́ Ana, Mônica Q. Freitas,

Trends in Food Science & Technology · 2017 · 122 citations · 59 references

Concepts

AgricultureChemical EngineeringDairy ScienceFood EngineeringFood ProcessingMilk QualityDairy ProcessingDairy Product SafetyMilk FreshnessMilk ProcessingMilk ProductionDairy Process OptimizationDairy SafetyMilk Quality PreservationProcessing Effects On Milk SolidsSupercritical Carbon Dioxide CycleSupercritical Carbon Dioxide ExtractionSupercritical Carbon Dioxide Processing

References

59

Encyclopedia of Dairy Sciences

Jan Wouters · International Dairy Journal · 2012 · 938 citations

Agriculture, Animal Sciences, Dairy Science +12

Raw or heated cow milk consumption: Review of risks and benefits

W. Claeys, S. Cardoen, Georges Daube et al. · Food Control · 2012 · 513 citations

Agriculture, Dairy Science, Food Science +12

NIST chemistry WebBook

Choice Reviews Online · 2004 · 482 citations

Opinion on the use of ohmic heating for the treatment of foods

Henry Jaeger, Angelika Roth, Stefan Toepfl et al. · Trends in Food Science & Technology · 2016 · 225 citations

Agriculture, Food Science, Food Engineering +10

Understanding the Role of Plasma Technology in Food Industry

Shabir Ahmad Mir, Manzoor Ahmad Shah, Mohammad Maqbool Mir · Food and Bioprocess Technology · 2016 · 207 citations

Agriculture, Food Science, Physics +12