Extraction and Particulation of Food Related Materials Using Sub- and Supercritical Fluids-Reference-Cited by-同舟云学术

Extraction and Particulation of Food Related Materials Using Sub- and Supercritical Fluids

Published:2018 Issue:1 Volume:19 Page:1-8
ISSN:1345-7942
Container-title:Japan Journal of Food Engineering
language:en
Short-container-title:Japan J. Food Eng.

Author:

GOTO Motonobu¹

Affiliation:

1. Department of Materials Process Engineering, Graduate School of Engineering, Nagoya University

Publisher

Japan Society for Food Engineering

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://www.jstage.jst.go.jp/article/jsfe/19/1/19_18512/_pdf

Reference27 articles.

1. 1) Y. Arai (ed.); “Supercritical Fluid (Chourinnkairyuutai no subete)”, Technosystem, Tokyo, 2002.

2. 2) M. Goto; “Handbook of Supercritical Fluid for Food Application (Shokuhin heno chourinnkairyuutai ouyou handbook)”, K. Nagahama and I. Suzuki ed., Science Forum, Tokyo, 2002, pp. 56-68.

3. 3) M. Goto; “Food Engineering Handbook (Shokuhin kogaku handbook)”, Japan Soc. Food Eng. (ed.), Asakura, Tokyo, 2006, pp. 176-184.

4. 4) Supercritical Fluid Division of Soc. Chem. Eng. Japan (ed.); “Introduction of Supercritical Fluid (Chourinkairyutai nyumon)”, Maruzen, Tokyo, 2008.

5. 5) M. Goto; “Chemical Engineering Handbook (Kagakukougaku binran), 7^th ed.”, Soc. Chem. Eng. Japan (ed.), Maruzen, 2011, pp.1024-1035.

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