Optimization of Supercritical Fluid Extraction of Paprika (cv. Reshampatti) Oil, Capsaicin and Pigments-Reference-Cited by-同舟云学术

Optimization of Supercritical Fluid Extraction of Paprika (cv. Reshampatti) Oil, Capsaicin and Pigments

Published:2020-05-03 Issue:5 Volume:35 Page:469-477
ISSN:0882-5734
Container-title:Flavour and Fragrance Journal
language:en
Short-container-title:Flavour Fragr J

Author:

Shah Nikunj A.¹,Prasad R.V.¹,Patel Bhaumik B.²^ORCID

Affiliation:

1. Department of Food Quality Assurance College of Food Processing Technology and Bio‐energy Anand Agricultural University Anand Gujarat India

2. Department of Post Harvest Engineering and Technology College of Food Processing Technology and Bio‐energy Anand Agricultural University Anand Gujarat India

Publisher

Wiley

Subject

General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ffj.3579

Reference43 articles.

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2. Post harvest profile of chilli. In report: Directorate of marketing & inspection;Karpate R;Nagpur: Government of India,2010

3. Vitamin Variation in Capsicum Spp. Provides Opportunities to Improve Nutritional Value of Human Diets

4. Paprika (Capsicum annuum) Oleoresin Extraction with Supercritical Carbon Dioxide

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