Response surface analysis of extract yield and flavour intensity of Brazilian cherry (Eugenia uniflora L.) obtained by supercritical carbon dioxide extraction (2009)
- Authors:
- USP affiliated authors: OLIVEIRA, ALESSANDRA LOPES DE - FZEA ; KAMIMURA, ELIANA SETSUKO - FZEA ; RABI, JOSE ANTONIO - FZEA
- Unidade: FZEA
- DOI: 10.1016/j.ifset.2008.11.002
- Subjects: FLUÍDOS SUPERCRÍTICOS (EXTRAÇÃO); SUPERFÍCIES DE RESPOSTA (ANÁLISE); PROCESSAMENTO DE ALIMENTOS; FRUTAS TROPICAIS; PITANGA; ANÁLISE SENSORIAL DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Publisher place: Oxford [England]
- Date published: 2009
- Source:
- Título do periódico: Innovative Food Science and Emerging Technologies
- ISSN: 1466-8564
- Volume/Número/Paginação/Ano: v. 10, n. 2, p. 189-194, Apr. 2009
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
OLIVEIRA, Alessandra Lopes de e KAMIMURA, Eliana Setsuko e RABI, José Antonio. Response surface analysis of extract yield and flavour intensity of Brazilian cherry (Eugenia uniflora L.) obtained by supercritical carbon dioxide extraction. Innovative Food Science and Emerging Technologies, v. 10, n. 2, p. 189-194, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2008.11.002. Acesso em: 25 abr. 2024. -
APA
Oliveira, A. L. de, Kamimura, E. S., & Rabi, J. A. (2009). Response surface analysis of extract yield and flavour intensity of Brazilian cherry (Eugenia uniflora L.) obtained by supercritical carbon dioxide extraction. Innovative Food Science and Emerging Technologies, 10( 2), 189-194. doi:10.1016/j.ifset.2008.11.002 -
NLM
Oliveira AL de, Kamimura ES, Rabi JA. Response surface analysis of extract yield and flavour intensity of Brazilian cherry (Eugenia uniflora L.) obtained by supercritical carbon dioxide extraction [Internet]. Innovative Food Science and Emerging Technologies. 2009 ; 10( 2): 189-194.[citado 2024 abr. 25 ] Available from: https://doi.org/10.1016/j.ifset.2008.11.002 -
Vancouver
Oliveira AL de, Kamimura ES, Rabi JA. Response surface analysis of extract yield and flavour intensity of Brazilian cherry (Eugenia uniflora L.) obtained by supercritical carbon dioxide extraction [Internet]. Innovative Food Science and Emerging Technologies. 2009 ; 10( 2): 189-194.[citado 2024 abr. 25 ] Available from: https://doi.org/10.1016/j.ifset.2008.11.002 - Response surface analysis of the yield of brazilian cherry (Eugenia uniflora L.) extract from supercritical carbon dioxide
- Response surface analysis of the yield of brazilian cherry (Eugenia uniflora L.) extract from supercritical carbon dioxide
- Species transport in porous media: dimensionless modeling and Lattice-Boltzmann simulation aiming at fixed-bed food processes and bioprocesses
- Numerical investigation of the influence of mass-transfer peclet number on the packed-bed biospecific affinity chromatography of a standard protein
- Modelagem e simulação de coluna cromatográfica por bioafinidade: formulação adimensional e adaptação preliminar de um simulador pré-existente em volumes finitos
- Introduzindo resfriamento com convecção natural para ingressantes ao curso de Engenharia de Alimentos: estudo de caso assistido por simulação numérica
- Pressurized-fluid extraction of cafestol and kahweol diterpenes from green coffee
- Numerical investigation of the influence of mass-transfer peclet number on the supercritical CO2 extraction in a fixed bed containing Baccharis trimera
- Lattice-Boltzmann simulation of lipase separation via bioaffinity chromatography: imposing Dirichlet or Danckwerts inlet condition
- Introducing natural-convection chilling to freshmen of a food engineering course: case study aided by numerical simulation
Informações sobre o DOI: 10.1016/j.ifset.2008.11.002 (Fonte: oaDOI API)
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas