Effect of enzyme assisted extraction on quality and yield of volatile oil from black pepper and cardamom

Food Science and Biotechnology

Volumn 21, Issue 6, 2012, Pages 1611-1617

  Chandran, Janu ^a   Amma, Keezheveettil Parukutty Padmakumari ^a   Menon, Nirmala ^a   Purushothaman, Jayamurthy ^a   Nisha, Prakasan ^a  

^a REGIONAL RESEARCH LABORATORY CSIR   (India)

Author keywords

black pepper; cardamom; enzyme assisted extraction; essential oil; SEM

Indexed keywords

ENZYMES; EXTRACTION; FOOD PRODUCTS; IMAGE ENHANCEMENT; MIXTURES; SCANNING ELECTRON MICROSCOPY; VOLATILE ORGANIC COMPOUNDS;

ACTIVE COMPONENTS; ACTIVE COMPOUNDS; BLACK PEPPER; CARDAMOM; CELL WALL STRUCTURE; ENZYME TREATMENT; ENZYME-ASSISTED EXTRACTIONS; UNTREATED CONTROL;

ESSENTIAL OILS;

ELETTARIA CARDAMOMUM; PIPER NIGRUM;

EID: 84871910263     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-012-0214-y     Document Type: Article

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