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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书目信息
出版者
A.N. Tepic
页码
138 p.
其它主题
Extraccion supercritico de fluido; Acidos grasos; Extraccion por disolventes
语言
塞尔维亚
注释
63 ill.
40 tables
145 ref.
类型
Bibliography; Non-Conventional; Summary; Thesis
团体作者
Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet
2010-06-15
AGRIS AP