Application of supercritical fluid carbon dioxide in improving food shelf-life and safety by inactivating spores: a review

Agriculture & Biology

• antimicrobial peptides 21%
• carbon dioxide 91%
• cell walls 14%
• Clostridium 22%
• cortex 17%
• endospores 25%
• ethanol 13%
• fluids 87%
• food industry 16%
• food processing 20%
• food safety 37%
• foods 16%
• germination 13%
• heat 10%
• hydrogen peroxide 17%
• hydrostatic pressure 22%
• inactivation 64%
• methodology 10%
• microorganisms 25%
• nutritive value 15%
• protein degradation 20%
• shelf life 100%
• spores 93%
• water 7%