Effect of enzymes on extraction of volatiles from celery seeds

Food Chemistry

Volumn 120, Issue 1, 2010, Pages 230-234

  Sowbhagya, H B ^a,b   Srinivas, P ^a,b   Krishnamurthy, N ^a,b  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

^b NATIONAL CHEMICAL LABORATORY   (India)

Author keywords

Butyl phthalide; Celery; Enzymes; Sedanenolide; Steam distillation; Volatile oil

Indexed keywords

BUTYLPHTHALIDE; CELLULASE; ENZYME; ESSENTIAL OIL; FLAVORING AGENT; LIMONENE; POLYGALACTURONASE; PROTEINASE; SEDANOLIDE; SELINENE; TERPENE; UNCLASSIFIED DRUG; VISCOZYME;

ARTICLE; CELERY; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DISTILLATION; EXTRACTION; FOOD QUALITY; INCUBATION TIME; MASS FRAGMENTOGRAPHY; NONHUMAN; PHYSICAL CHEMISTRY;

APIACEAE; APIUM GRAVEOLENS; APIUM GRAVEOLENS VAR. DULCE;

EID: 71349088323     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.10.013     Document Type: Article

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