Application of supercritical fluid technique on improving food characters

doi:10.13386/j.issn1002-0306.2013.01.089

Application of supercritical fluid technique on improving food characters[J]. Science and Technology of Food Industry, 2013, (01): 385-388. DOI: 10.13386/j.issn1002-0306.2013.01.089

Citation:

Application of supercritical fluid technique on improving food characters[J]. Science and Technology of Food Industry, 2013, (01): 385-388. DOI: 10.13386/j.issn1002-0306.2013.01.089

Citation:

Application of supercritical fluid technique on improving food characters[J]. Science and Technology of Food Industry, 2013, (01): 385-388. DOI: 10.13386/j.issn1002-0306.2013.01.089

Application of supercritical fluid technique on improving food characters

Abstract

Abstract

Supercritical fluids (SCFs) are substances at pressures and temperatures above their critical values.The characteristic properties of SCFs have been used for food processing extensively, in which carbon dioxide (CO2) is particularly advantageous.Special applications of SCFs in food processing include optimizing food composition, contaminants removal, sterilization, flavor enhancement, nanofood preparation, chemical modification, etc.SCF-based food processing provides an efficient way to improve food quality and nutritious value.

FullText(HTML)

References (29)

Relative Articles

Supplements (0)

Cited By

Science and Technology of Food Industry

Application of supercritical fluid technique on improving food characters

Abstract

Catalog

Export File

Citation

Format

Content