Effect of novel drying techniques on the extraction of anthocyanins from bilberry press cake using supercritical carbon dioxide

Innovative Food Science and Emerging Technologies

Volumn 29, Issue , 2015, Pages 209-214

  Kerbstadt, Sebastian ^a,b   Eliasson, Lovisa ^a   Mustafa, Arwa ^a,c   Ahrné, Lilia ^a  

^a SP TECHNICAL RESEARCH INSTITUTE OF SWEDEN   (Sweden)

^b UNIVERSITY OF APPLIED SCIENCES OSNABRÜCK   (Germany)

^c NutraGreen Research and Technical Solutions   (Sweden)

Author keywords

Anthocyanins; Bilberry; Drying; Press cake; Pretreatment; Supercritical carbon dioxide extraction

Indexed keywords

ANTHOCYANINS; CARBON DIOXIDE; DRYING; EFFICIENCY; GREEN MANUFACTURING; MOISTURE; MOISTURE DETERMINATION; ORGANIC SOLVENTS; PRESSES (MACHINE TOOLS); SUPERCRITICAL FLUID EXTRACTION;

BILBERRY; EXTRACTION EFFICIENCIES; PRE-TREATMENT; PRESS CAKES; SENSITIVE COMPOUNDS; SUPERCRITICAL CARBON DIOXIDE EXTRACTION; SUPERCRITICAL CARBON DIOXIDES; TOTAL ANTHOCYANIN CONTENTS;

INFRARED DRYING;

VACCINIUM MYRTILLUS;

EID: 84929513781     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2015.02.002     Document Type: Article

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