Dimethyl dicarbonate (DEDC) and dimethyl dicarbonate (DMDC) are chemical sterilants that
are used to control microbial populations in food products. This chapter first outlines the …

The effect of dimethyl dicarbonate (DMDC) on degradation kinetics and inactivation of
Escherichia coli O157: H7, Staphylococcus aureus, Listeria monocytogenes and Salmonella …

To explore the bactericidal effect of dimethyl dicarbonate (DMDC) on foodborne harmful
microorganism, the bactericidal effect of DMDC on the planktonic and biofilm bacteria of …

Salmonella enterica is the pertinent pathogen associated with orange juice products that
have resulted in numerous foodborne outbreaks. Although fresh orange juice typically has a …

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 …

Decontamination of food products using organic acids and other chemical treatments has
been and continues to be one of the most important interventions for controlling their …

This chapter discusses the application of dense phase CO 2 (DPCD) technology as an
alternative to thermal food preservation. This technology has been applied mostly to liquid …

This present work shows the potential of dimethyl dicarbonate (DMDC) as a promising
approach to ensure quality and safety of coconut water in term of microbial inactivation and …

A surge of interest in using non-thermal, non-toxic, and chemical-free food preservation
methods is seen in recent years. At the same time, there is a requirement for fresh, minimally …

Sažetak The essence of food processing industries is to produce safe and quality food
products. The increasing population and the global access to safe and sufficient food is one …