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: 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 acesso aberto
- Este artigo NÃO é de acesso aberto
-
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: 10 fev. 2026. -
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 2026 fev. 10 ] 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 2026 fev. 10 ] 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
- Species transport in porous media: dimensionless modeling and Lattice-Boltzmann simulation aiming at fixed-bed food processes and bioprocesses
- Response surface analysis of the yield of brazilian cherry (Eugenia uniflora L.) extract from supercritical carbon dioxide
- Lattice-Boltzmann simulation of lipase separation via bioaffinity chromatography: imposition of either Dirichlet or Danckwerts condition at column inlet
- Biospecific affinity chromatography: computational modelling via lattice Boltzmann method and influence of lattice-based dimensionless parameters
- Modeling and simulation of biospecific affinity chromatographic column: dimensionless approach and preliminary adaptation of an existing finite-volume simulator
- Numerical investigation of the influence of mass-transfer peclet number on the packed-bed biospecific affinity chromatography of a standard protein
- Preliminary dimensionless modeling and finite-volume simulation of a packed-bed biospecific affinity chromatographic process
- Lattice-Boltzmann simulation of lipase separation via bioaffinity chromatography: imposing Dirichlet or Danckwerts inlet condition
- Modelagem e simulação de coluna cromatográfica por bioafinidade: formulação adimensional e adaptação preliminar de um simulador pré-existente em volumes finitos
Informações sobre o DOI: 10.1016/j.ifset.2008.11.002 (Fonte: oaDOI API)
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