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- W1569138605 abstract "Carbon dioxide can be used in the food industry because of its nontoxic, nonflammable, inexpensive, and generally regarded as safe (GRAS) status. A technology applied to foods is first and foremost concerned with the safety of the products. The literature in this area shows that DPCD treatment assures the microbial safety of the product, and this can be predicted to a satisfactory degree. The quality attributes of the processed foods are also taken into account, and these include physical (color, viscosity, particle size, Brix, etc.) and chemical (pH, flavor volatiles, and composition) properties. Enzyme activity, nutritional quality, and shelf life, including sensory properties, are also studied. Finally, technical and economic feasibility is also addressed regarding commercial implementation of the technology. This present chapter reviews the safety and quality aspects of applying DPCD technology to juices and beverages without going into the theory and mechanics of microbial or enzyme inactivation." @default.
- W1569138605 created "2016-06-24" @default.
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- W1569138605 date "2012-04-10" @default.
- W1569138605 modified "2023-10-02" @default.
- W1569138605 title "Applications of DPCD to Juices and Other Beverages" @default.
- W1569138605 doi "https://doi.org/10.1002/9781118243350.ch8" @default.
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