Concentration of onion juice volatiles by reverse osmosis and its effects on supercritical CO2 extraction
- Author
- NUSS, J. S1 ; GUYER, D. E1 ; GAGE, D. A2
[1] Department of Agricultural Engineering, Michigan State University, East Lansing, Michigan 48824, United States
[2] Department of Biochemistry, Michigan State University, East Lansing, Michigan 48824, United States - Source
Journal of food process engineering. 1997, Vol 20, Num 2, pp 125-139 ; ref : 1 p.3/4
- CODEN
- JFPEDM
- ISSN
- 0145-8876
- Scientific domain
- Food science technology
- Publisher
- Blackwell, Malden, MA
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Carbone dioxyde Composé volatil Extraction SFE Flaveur Oignon Osmose inverse Procédé extraction Solvant supercritique Légume
- Keyword (en)
- Carbon dioxide Volatile compound Supercritical fluid extraction Flavor Onion Reverse osmosis Extraction process Supercritical solvent Vegetable
- Keyword (es)
- Carbono dióxido Compuesto volátil Extracción fluido supercrítico Flavor Cebolla Osmosis inversa Procedimiento extracción Disolvente supercrítico Legumbre
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B13 Aroma and flavouring agent industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 2700922
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1745-4530.1997.tb00415.x 
https://dx.doi.org/10.1111/j.1745-4530.1997.tb00415.x
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