Micronization and encapsulation of functional pigments using supercritical carbon dioxide

Journal of Food Process Engineering

Volumn 36, Issue 1, 2013, Pages 36-49

  Santos, Diego T ^a   Meireles, M Angela A ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

ALTERNATIVE SOLVENTS; ANTI-SOLVENTS; ANTIOXIDANT ACTIVITIES; AQUEOUS SYSTEM; AS EXTRACTION; CO-PRECIPITATES; CORE MATERIAL; COSOLVENTS; DISPERSIBILITIES; ENCAPSULANT MATERIALS; ENVIRONMENTALLY-FRIENDLY; EXPERIMENTAL APPARATUS; EXPERIMENTAL STUDIES; FUNCTIONAL PIGMENTS; GREEN SOLVENTS; KEY PARAMETERS; LITERATURE DATA; MICRO-PARTICLES; MICROCAPSULES; MICRONIZATIONS; MODEL SUBSTANCE; NATURAL FOOD; OPERATIONAL CONDITIONS; PARTICLE SIZE REDUCTION; PROCESSING PARAMETERS; RAPID EXPANSION OF SUPERCRITICAL SOLUTIONS; RESEARCH GROUPS; RESS PROCESS; SOLUBILITY ENHANCEMENT; SUPERCRITICAL ANTISOLVENTS; SUPERCRITICAL CARBON DIOXIDES; SUPERCRITICAL CO; WATER SOLUBILITIES;

ALCOHOLS; ANTHOCYANINS; CARBON DIOXIDE; COREMAKING; EFFLUENT TREATMENT; ENCAPSULATION; ETHANOL; FATTY ACIDS; FOOD ADDITIVES; FOOD PRODUCTS; PARTICLE SIZE; PHENOLS; POLYETHYLENE GLYCOLS; SOLUBILITY; SOLVENTS; SUPERCRITICAL FLUIDS;

SUPERCRITICAL FLUID EXTRACTION;

EID: 84872321495     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2011.00651.x     Document Type: Article

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