Characterization of Carrot Root Oil Arising from Supercritical Fluid Carbon Dioxide Extraction-Reference-Cited by-同舟云学术

Characterization of Carrot Root Oil Arising from Supercritical Fluid Carbon Dioxide Extraction

Published:2004-07-01 Issue:15 Volume:52 Page:4795-4801
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ranalli Alfonso¹,Contento Stefania¹,Lucera Lucia¹,Pavone Giulio¹,Di Giacomo Gabriele¹,Aloisio Loretta¹,Di Gregorio Claudio¹,Mucci Adriano¹,Kourtikakis Ioannis¹

Affiliation:

1. Istituto Sperimentale per l'Elaiotecnica, Viale Petruzzi 75, 65013 Città S. Angelo, Pescara, Italy; Dipartimento di Chimica, Università degli Studi L'Aquila, Ingegneria Chimica e Materiali, Monteluco di Roio, 67100 L'Aquila, Italy; Consorzio Ricerche Applicate alla Biotecnologia, Via S. Pertini 106, Zona Industriale I, 67051 Avezzano, L'Aquila, Italy; Department of Food Technology, Technological Educational Institution (T.E.I.) of Athens, Ag. Spyridonos Street, Gr-122 10 Egaleo, Athens, Greece

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf049713h

Reference28 articles.

1. Comparison of Volatiles, Phenolics, Sugars, Antioxidant Vitamins, and Sensory Quality of Different Colored Carrot Varieties

2. Carotenoid Content, Physicochemical, and Sensory Qualities of Deep-Fried Carrot Chips As Affected by Dehydration/Rehydration, Antioxidant, and Fermentation

3. Carotenoids and provitamin A activity of carrot (Daucus carota L.) cultivars

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