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A variety of chilli pepper oleoresins obtained by high pressure extraction with CO2Perva, Amra ; Škerget, Mojca ; Knez, ŽeljkoSource: CEFood Congress ; Programme and book of abstracts : [safety, nutrition, technology, consumers] (Str. 149)Type of material - conference contributionPublish date - 2004Language - englishCOBISS.SI-ID - 8719382
Author
Perva, Amra |
Škerget, Mojca |
Knez, Željko
Topics
kemijska procesna tehnika |
ekstrakcija |
visokotlačna tehnologija |
superkritični CO2 |
čili |
kapsaicinoidi |
naravna barvila |
intenzivnost barve |
tlak |
temperatura |
chemical processing |
extraction |
high pressure technology |
supercritical CO2 |
chilli pepper |
capsaicinoids |
natural colorants |
mass transfer coefficient |
colour intensity |
pressure |
temperature
Shelf entry
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JCR | SNIP | JCR | SNIP | JCR | SNIP | JCR | SNIP |
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Database name | Field | Year |
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Links to authors' personal bibliographies | Links to information on researchers in the SICRIS system |
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Perva, Amra | 21690 |
Škerget, Mojca | 11865 |
Knez, Željko | 02619 |
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