Application of supercritical and subcritical fluids in food processing-Reference-Cited by-同舟云学术

Application of supercritical and subcritical fluids in food processing

Published:2018-04-09 Issue:2 Volume:2 Page:59-67
ISSN:2399-1399
Container-title:Food Quality and Safety
language:en
Short-container-title:

Author:

Hrnčič Maša Knez¹,Cör Darija¹,Verboten Mojca Tancer²,Knez Željko³

Affiliation:

1. Faculty of Chemistry and Chemical Engineering, Laboratory for Separation Processes and Product Design, University of Maribor, Smetanova, Maribor, Slovenia

2. Faculty of Law, University of Maribor, Mladinska ulica, Maribor, Slovenia

3. Faculty of Medicine, University of Maribor, Taborska ulica, Maribor, Slovenia

Funder

Slovenian Research Agency

Publisher

Oxford University Press (OUP)

Subject

Food Science

Link

http://academic.oup.com/fqs/article-pdf/2/2/59/25068214/fyy008.pdf

Reference116 articles.

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2. Supercritical fluid extraction of daidzein and genistein isoflavones from soybean hypocotyl after hydrolysis with endogenous β-glucosidases;Araújo;Food Chemistry,2007

3. Integrated Process to Obtain Anthocyanin Enriched Palm-Fat Particles from Elderberry Juice;Bánvölgyi;Acta Alimentaria,2016

4. Phase equilibrium study for the separation and fractionation of fatty oil components using supercritical carbon dioxide;Bharath;Fluid Phase Equilibria,1992

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