Extraction of the essential oil of thyme and black pepper by superheated steam

Journal of Food Engineering

Volumn 78, Issue 2, 2007, Pages 708-714

  Rouatbi, Mouin ^a,b   Duquenoy, Albert ^b   Giampaoli, Pierre ^c  

^a DOMENA   (France)

^b Paris Saclay University   (France)

^c AGROPARISTECH   (France)

Author keywords

Black pepper; Quality; Superheated steam distillation; Thyme

Indexed keywords

EXTRACTION; FRUITS; SOLVENTS; STEAM;

BLACK PEPPER; QUALITY; SUPERHEATED STEAM DISTILLATION; THYME;

ESSENTIAL OILS;

EXTRACTION; FRUITS; SOLVENTS; STEAM; VOLATILE OIL;

PIPER NIGRUM; THYMUS VULGARIS;

EID: 33746599901     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.11.010     Document Type: Article

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