Improvement of the water brewing of Vietnamese green tea by pretreatment with supercritical carbon dioxide

Journal of Supercritical Fluids

Volumn 62, Issue , 2012, Pages 73-78

  Hung, Truong Nam ^a,b   Gumerov, Farid ^b   Gabitov, Farizan ^b   Usmanov, Rustem ^b   Khayrutdinov, Vener ^b   Le Neindre, Bernard ^c  

^a HANOI UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Viet Nam)

^b KAZAN NATIONAL RESEARCH TECHNOLOGICAL UNIVERSITY   (Russian Federation)

^c UNIVERSITÉ PARIS 13   (France)

Author keywords

Consumer qualities of green tea; Decaffeination; Extraction; Process development; Supercritical carbon dioxide; Vietnamese green tea

Indexed keywords

ACTIVE COMPONENTS; DECAFFEINATION; GREEN TEA; HIGH PRESSURE CO; OPTIMAL COMBINATION; PRE-TREATMENT; PROCESS DEVELOPMENT; SUPERCRITICAL CARBON DIOXIDES; SUPERCRITICAL CO; SUPERCRITICAL FLUID CO; THERMODYNAMIC CHARACTERISTICS; WATER PHASE;

CARBON; CARBON DIOXIDE; EFFLUENT TREATMENT; EXTRACTION; FERMENTATION; HIGH PRESSURE EFFECTS; HIGH PRESSURE ENGINEERING; PROFITABILITY; SUPERCRITICAL FLUIDS;

SUPERCRITICAL FLUID EXTRACTION;

EID: 84855852870     PISSN: 08968446     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.supflu.2011.10.017     Document Type: Article

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