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Supercritical Fluids as Alternative, Safe, Food-Processing Media: An Overview.

da Cruz Francisco, José LU and Dey, Estera LU (2003) In Acta Microbiologica Polonica 52(Suppl.). p.35-43
Abstract
The continuous growth of world population and its concentration in the urban areas require food supplies that are continuous, sufficient and of good quality. To resolve this problem techniques have been developed for increasing food quantity and quality. The techniques are applied throughout the food chain from production, conservation and during distribution to the consumers (from "the field to the fork"). During handling of food, chemicals are often deliberately added to achieve improved processing and better quality. This is one of the main reasons food undergoes different kinds of contamination. This overview focuses on the application of supercritical fluids as media for handling food materials during processing with the perspective... (More)
The continuous growth of world population and its concentration in the urban areas require food supplies that are continuous, sufficient and of good quality. To resolve this problem techniques have been developed for increasing food quantity and quality. The techniques are applied throughout the food chain from production, conservation and during distribution to the consumers (from "the field to the fork"). During handling of food, chemicals are often deliberately added to achieve improved processing and better quality. This is one of the main reasons food undergoes different kinds of contamination. This overview focuses on the application of supercritical fluids as media for handling food materials during processing with the perspective of reducing chemical contamination of food. Examples of developmental applications of this technique and on research work in process are presented. Emphasis is given to extraction and biotransformation techniques. (Less)
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Acta Microbiologica Polonica
volume
52
issue
Suppl.
pages
35 - 43
publisher
Polskie Towarzystwo Mikrobiologów
external identifiers
  • scopus:0347899403
ISSN
0137-1320
language
English
LU publication?
yes
id
79ea4e61-f5ed-44ee-a6c7-2c55ab922557 (old id 128604)
alternative location
http://www.ncbi.nlm.nih.gov/sites/entrez?cmd=Retrieve&db=PubMed&list_uids=15058812&dopt=Abstract
http://www.microbiology.pl/amp/archive/amp522003suppl35.pdf
date added to LUP
2007-07-17 08:53:35
date last changed
2018-05-29 09:46:53
@article{79ea4e61-f5ed-44ee-a6c7-2c55ab922557,
  abstract     = {The continuous growth of world population and its concentration in the urban areas require food supplies that are continuous, sufficient and of good quality. To resolve this problem techniques have been developed for increasing food quantity and quality. The techniques are applied throughout the food chain from production, conservation and during distribution to the consumers (from "the field to the fork"). During handling of food, chemicals are often deliberately added to achieve improved processing and better quality. This is one of the main reasons food undergoes different kinds of contamination. This overview focuses on the application of supercritical fluids as media for handling food materials during processing with the perspective of reducing chemical contamination of food. Examples of developmental applications of this technique and on research work in process are presented. Emphasis is given to extraction and biotransformation techniques.},
  author       = {da Cruz Francisco, José and Dey, Estera},
  issn         = {0137-1320},
  language     = {eng},
  number       = {Suppl.},
  pages        = {35--43},
  publisher    = {Polskie Towarzystwo Mikrobiologów},
  series       = {Acta Microbiologica Polonica},
  title        = {Supercritical Fluids as Alternative, Safe, Food-Processing Media: An Overview.},
  volume       = {52},
  year         = {2003},
}