Response surface analysis of extract yield and flavour intensity of Brazilian cherry (Eugenia uniflora L.) obtained by supercritical carbon dioxide extraction

Innovative Food Science and Emerging Technologies

Volumn 10, Issue 2, 2009, Pages 189-194

  Oliveira, Alessandra L ^a   Kamimura, Eliana S ^a   Rabi, José A ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Brazilian cherry; Natural extracts; Response surface analysis; Sensory analysis; Supercritical fluid extraction

Indexed keywords

APPLICATIONS; CARBON DIOXIDE; EFFLUENT TREATMENT; FLUIDS; INDUSTRIAL APPLICATIONS; INDUSTRIAL WASTE TREATMENT; ORGANIC COMPOUNDS; ORGANIC SOLVENTS; SOLVENT EXTRACTION; SUPERCRITICAL FLUID EXTRACTION; SUPERCRITICAL FLUIDS; SURFACE ANALYSIS; SURFACE PROPERTIES;

BRAZILIAN CHERRY; CENTRAL COMPOSITES; CENTRAL POINTS; CLEAN TECHNOLOGIES; COSMETIC INDUSTRIES; EFFECT OF PRESSURES; EFFICIENT METHODS; EUGENIA UNIFLORA; FACTORIAL EXPERIMENTAL DESIGNS; FIRST-ORDER MODELS; HIGH INTENSITIES; HIGH TEMPERATURES; INDEPENDENT VARIABLES; NATURAL EXTRACTS; NATURAL PRODUCTS; OPERATIONAL OPTIMIZATIONS; OPTIMUM CONDITIONS; PRESSURE AND TEMPERATURES; PROCESSED FOODS; RESPONSE SURFACE ANALYSIS; SECOND-ORDER MODELS; SENSORY ANALYSIS; SUPERCRITICAL CARBON DIOXIDE EXTRACTIONS; TROPICAL FRUITS; TWO LINES;

EXTRACTION;

EUGENIA UNIFLORA;

EID: 60149087615     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2008.11.002     Document Type: Article

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