SCOPUS 정보 검색 플랫폼

Volumn 166, Issue 1, 2012, Pages 13-21

Solvent-free production of bioflavors by enzymatic esterification of citronella (Cymbopogon winterianus) essential oil

(7) Paroul, Natália a,b Grzegozeski, Luana Paula b Chiaradia, Viviane b Treichel, Helen b Cansian, Rogério L b Oliveira, J Vladimir b De Oliveira, Débora b

a UNIVERSITY OF CAXIAS DO SUL (Brazil)

b DEPARTMENT OF FOOD ENGINEERING (Brazil)

Author keywords

Cymbopogon winterianus; Essential oil; Esterification; Lipase

Indexed keywords

CYMBOPOGON; ENZYMATIC ESTERIFICATION; EXPERIMENTAL DATA; IMMOBILIZED LIPASE; NOVOZYM435; OPERATING CONDITION; PROPIONIC ACIDS; REACTION CONVERSION; SOLVENT FREE; SOLVENT-FREE SYSTEM;

CATALYSTS; ESTERIFICATION; ESTERS; FATTY ACIDS; LIPASES; SOLVENTS;

ESSENTIAL OILS;

CITRONELLAL; ESSENTIAL OIL; GERANYL ACETATE; SOLVENT; TERPENOID; TRIACYLGLYCEROL LIPASE; FLAVORING AGENT;

ARTICLE; CATALYST; CHEMICAL REACTION; CYMBOPOGON; ENZYME IMMOBILIZATION; ESTERIFICATION; FLAVOR; NONHUMAN; CHEMISTRY; SYNTHESIS;

CITRONELLA; CYMBOPOGON WINTERIANUS;

CYMBOPOGON; ESTERIFICATION; FLAVORING AGENTS; OILS, VOLATILE; SOLVENTS;

EID: 84856274215 PISSN: 02732289 EISSN: 15590291 Source Type: Journal
DOI: 10.1007/s12010-011-9399-4 Document Type: Article

Times cited : (21)

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