Effects of processing parameters on the caffeine extraction yield during decaffeination of black tea using pilot-scale supercritical carbon dioxide extraction technique-Reference-Cited by-同舟云学术

Effects of processing parameters on the caffeine extraction yield during decaffeination of black tea using pilot-scale supercritical carbon dioxide extraction technique

Published:2018-02-03 Issue:4 Volume:55 Page:1407-1415
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Ilgaz Saziye^ORCID,Sat Ihsan Gungor,Polat Atilla

Funder

The Scientific and Technological Research Council of Turkey

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-018-3055-8/fulltext.html

Reference27 articles.

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2. Bahar B, Pelvan E, Hasbay I, Alasalvar C (2013) Decaffeinated black tea: process optimization and phenolic profiles. J Supercrit Fluids 82:116–121. https://doi.org/10.1016/j.supflu.2013.07.002

3. Berna A, Cháfer A, Montón J, Subirats S (2001) High-pressure solubility data of system ethanol (1) + catechin (2) + CO2 (3). J Supercrit Fluids 20:157–162. https://doi.org/10.1016/S0896-8446(01)00063-8

4. Bimakr M, Rahman RA, Ganjloo A et al (2012) Optimization of supercritical carbon dioxide extraction of bioactive flavonoid compounds from spearmint (Mentha spicata L.) leaves by using response surface methodology. Food Bioprocess Technol 5:912–920. https://doi.org/10.1007/s11947-010-0504-4

5. Casas L, Mantell C, Rodríguez M et al (2005) Effect of the pre-treatment of the samples on the natural substances extraction from Helianthus annuus L. using supercritical carbon dioxide. Talanta 67:175–181. https://doi.org/10.1016/j.talanta.2005.02.031

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