Flavor modification of yellow pea flour using supercritical carbon dioxide + ethanol extraction and response surface methodology

Journal of Supercritical Fluids

Volumn 156, Issue , 2020, Pages

  Vatansever, Serap ^a   Hall, Clifford ^b  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

^b SOUTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

Dry peas; Pea flavor; Principal component analysis; Response surface methodology; Supercritical carbon dioxide extraction; Volatile organic compounds

Indexed keywords

CARBON DIOXIDE; ETHANOL; FLAVOR COMPOUNDS; PLANTS (BOTANY); PRINCIPAL COMPONENT ANALYSIS; SENSORY ANALYSIS; SURFACE PROPERTIES; VOLATILE ORGANIC COMPOUNDS;

CENTRAL COMPOSITE ROTATABLE DESIGN; DRY PEAS; ETHANOL EXTRACTION; RESPONSE SURFACE METHODOLOGY; RESPONSE SURFACE MODELING; SUPERCRITICAL CARBON DIOXIDE EXTRACTION; SUPERCRITICAL CARBON DIOXIDES; VOLATILE AROMA COMPOUNDS;

SUPERCRITICAL FLUID EXTRACTION;

EID: 85074416505     PISSN: 08968446     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.supflu.2019.104659     Document Type: Article

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