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- W4200224404 abstract "The use of marine products and ingredients is currently increasing in our diet, some of them being consumed raw, involving a huge health risk as these products may have a high microbial load and thus, increased risks of food poisoning. Several studies have reported that shellfish is one of the products that causes the most outbreaks worldwide. The application of supercritical fluids could be a potential solution to increase the preservation of food and guarantee the microbial stability of the products without deteriorating their nutritional and sensorial attributes as preservation processes involving supercritical fluids do not use high temperatures. Several gases under supercritical conditions are used in food industry, but the most commonly used solvent is CO 2. Throughout this chapter some cases have been presented in which CO 2 under supercritical conditions have been able to provide a solution to the preservation of food products of marine origin." @default.
- W4200224404 created "2021-12-31" @default.
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- W4200224404 date "2022-01-01" @default.
- W4200224404 modified "2023-10-14" @default.
- W4200224404 title "Other supercritical fluid processing" @default.
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- W4200224404 doi "https://doi.org/10.1016/b978-0-12-820096-4.00015-8" @default.
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