Characteristics of ground pepper oleoresin, produced by classic and supercritical fluid extraction with carbon-dioxide. [Doctoral dissertation] | Karakteristike oleorizina mlevene zacinske paprike dobijenog klasicnom i ekstrakcijom superkriticnim ugljen-dioksidom. Doktorska disertacija
2009
Tepic, A.N.
The aim of the work was to investigate the influence of different extraction methods (conventional extraction using organic solvent and supercritical carbon-dioxide extraction) to qualitative and quantitative pigment content, fatty acid content and antioxidant properties of oleoresins. As there have been significant production and processing capacities of spice pepper in Vojvodina (Serbia), the results of these investigations will give a closer insight into the kinetics of different types of extraction and conditions for obtaining the high quality product.
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