A supercritical tuneable process for the selective extraction of fats and essential oil from coriander seeds

Journal of Food Engineering

Volumn 105, Issue 4, 2011, Pages 609-616

  Mhemdi, Houcine ^a,b   Rodier, Elisabeth ^a   Kechaou, Nabil ^b   Fages, Jacques ^a  

^a UNIVERSITÉ DE TOULOUSE   (France)

^b UNIVERSITY OF SFAX   (Tunisia)

Author keywords

Coriander seeds; Essential oil; Selective extraction; Supercritical CO2; Vegetal oil

Indexed keywords

CORIANDER SEEDS; EXPERIMENTAL CONDITIONS; EXTRACTION PROCESS; EXTRACTION RATIO; EXTRACTION TECHNIQUES; FATTY ACID COMPOSITION; GLOBAL PERFORMANCE; OPERATING CONDITION; PRESSURE LEVEL; SELECTIVE EXTRACTION; SELECTIVE SEPARATION; SEPARATION CONDITION; SUPER-CRITICAL; SUPERCRITICAL CO; SUPERCRITICAL EXTRACTION; VEGETAL OIL;

CARBON DIOXIDE; ESSENTIAL OILS; FATTY ACIDS; FLOW RATE; PARTICLE SIZE ANALYSIS; SEED; SUPERCRITICAL FLUID EXTRACTION;

EXTRACTION;

CORIANDRUM SATIVUM;

EID: 79955836484     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.03.030     Document Type: Article

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