Direct green extraction of volatile aroma compounds using vegetable oils as solvents: Theoretical and experimental solubility study-Reference-Cited by-同舟云学术

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Direct green extraction of volatile aroma compounds using vegetable oils as solvents: Theoretical and experimental solubility study

Published:2014-12 Issue:2 Volume:59 Page:724-731
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Li Ying,Fabiano-Tixier Anne Sylvie,Ginies Christian,Chemat Farid^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Direct enrichment of olive oil in oleuropein by ultrasound-assisted maceration at laboratory and pilot plant scale;Achat;Ultrasonics Sonochemistry,2012

2. Gourmet olive oils: stability and consumer acceptability studies;Antoun;Food Research International,1997

3. Inhibitory effect of thyme and basil essential oils, carvacrol, thymol, estragole, linalool and pcymene towards Shigella sonnei and S. flexneri;Bagamboula;Food Microbiology,2004

4. Antimicrobial and antioxidant properties of some commercial essential oils;Baratta;Flavour and Fragrance Journal,1998

5. Comparison of two isolation methods for essential oil from rosemary leaves: hydrodistillation and microwave hydrodiffusion and gravity;Bousbia;Food Chemistry,2009

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