Effects of Sodium Alginate Bead Encapsulation on the Storage Stability of Durum Wheat (Triticum durum Desf.) Bran Oil Extracted by Supercritical CO 2

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 42, 2012, Pages 10689-10695

  Durante, Miriana ^a   Lenucci, Marcello S ^b   Laddomada, Barbara ^a   Mita, Giovanni ^a   Caretto, Sofia ^a  

^a INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

^b UNIVERSITY OF SALENTO   (Italy)

Author keywords

carotenoids; hydroperoxides; oil encapsulation; supercritical fluids; tocopherols; tocotrienols; Triticum durum

Indexed keywords

CAROTENOIDS; HYDROPEROXIDES; OIL ENCAPSULATION; TOCOPHEROLS; TOCOTRIENOLS; TRITICUM;

CARBON DIOXIDE; EFFLUENT TREATMENT; FURFURAL; PIGMENTS; SUPERCRITICAL FLUID EXTRACTION; SUPERCRITICAL FLUIDS;

STABILITY;

ALGINIC ACID; CARBON DIOXIDE; GLUCURONIC ACID; HEXURONIC ACID;

ARTICLE; CHEMISTRY; WHEAT;

ALGINATES; CARBON DIOXIDE; GLUCURONIC ACID; HEXURONIC ACIDS; TRITICUM;

EID: 84867795034     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf303162m     Document Type: Article

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