Design and analysis of antioxidant compounds from Andes Berry fruits (Rubus glaucus Benth) using an enhanced-fluidity liquid extraction process with CO 2 and ethanol

Journal of Supercritical Fluids

Volumn 62, Issue , 2012, Pages 96-101

  Ceron I X ^a   Higuita, J C ^a   Cardona, C A ^a  

^a UNIVERSIDAD NACIONAL DE COLOMBIA   (Colombia)

Author keywords

Andes Berry fruits; Antioxidants; Enhanced fluidity liquid extraction; Simulation; Yields

Indexed keywords

ANTHOCYANIN PIGMENT; ANTIOXIDANT COMPOUNDS; ANTIOXIDANTS; APPROPRIATE TECHNOLOGIES; COMMERCIAL SIMULATORS; COSOLVENTS; DESIGN AND ANALYSIS; ENHANCED-FLUIDITY LIQUID EXTRACTION; HIGH-CONTENT; LIQUID EXTRACTION; NATURAL FOOD; PILOT SCALE; REAL PROCESS; RUBUS GLAUCUS BENTH; SIMULATION; SIMULATION ASSESSMENT; SIMULATION TECHNIQUE; YIELDS;

ANTHOCYANINS; CARBON DIOXIDE; COMPUTER SOFTWARE; ETHANOL; FLUIDITY; FRUITS; LIQUIDS; ORGANIC SOLVENTS; SOLVENTS;

SOLVENT EXTRACTION;

EID: 84855830953     PISSN: 08968446     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.supflu.2011.12.007     Document Type: Article

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