Pilot-scale extraction and fractional separation of onion oleoresin using supercritical carbon dioxide

Journal of Food Engineering

Volumn 46, Issue 3, 2000, Pages 183-188

  Simándi, Béla ^a   Sass Kiss, Ágnes ^b   Czukor, Bálint ^b   Deák, András ^a   Prechl, Anita ^a   Csordás, András ^a   Sawinsky, János ^a  

^a BUDAPEST UNIVERSITY OF TECHNOLOGY AND ECONOMICS   (Hungary)

^b CENTRAL FOOD RESEARCH INSTITUTE   (Hungary)

Author keywords

[No Author keywords available]

Indexed keywords

CARBON DIOXIDE; ETHANOL; FLAVORS; FRACTIONATION; PARAFFINS; PRECIPITATION (CHEMICAL); PRESSURE EFFECTS; SULFUR; SUPERCRITICAL FLUID EXTRACTION; THERMAL EFFECTS;

HEXANE; ONION OLEORESIN;

FOOD PROCESSING;

EID: 17344393490     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(00)00081-9     Document Type: Article

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