Use of Supercritical Assisted Atomization to produce nanoparticles from olive pomace extract

Innovative Food Science and Emerging Technologies

Volumn 40, Issue , 2017, Pages 2-9

  Aliakbarian, Bahar ^a   Paini, Marco ^a   Adami, Renata ^b   Perego, Patrizia ^a   Reverchon, Ernesto ^b  

^a UNIVERSITY OF GENOA   (Italy)

^b UNIVERSITY OF SALERNO   (Italy)

Author keywords

Antioxidant; Encapsulation; Olive pomace extract; Phenolic compounds; Supercritical Assisted Atomization

Indexed keywords

ANTIOXIDANTS; ATOMIZATION; BIOHAZARDS; EFFICIENCY; ENCAPSULATION; NANOPARTICLES; PHENOLS; POLYSACCHARIDES;

ANTIOXIDANT PROPERTIES; HIGH ADDED-VALUE COMPOUNDS; NUTRACEUTICAL PRODUCTS; OLIVE POMACE; PHARMACEUTICAL PRODUCTS; PHENOLIC COMPOUNDS; PHYSICAL CHARACTERISTICS; SUPERCRITICAL ASSISTED ATOMIZATION;

EXTRACTION;

EID: 85000538793     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2016.09.016     Document Type: Article

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