Supercritical carbon dioxide extraction of caraway essential oil

May 27, 2017 | Autor: Ana Aguiar | Categoría: Engineering, Mechanical Engineering, Chemical Engineering, Genetics, Carbon Dioxide, Kinetics, Statistical Analysis, Supercritical fluids, Food Chemistry, Advanced Materials, Carotenoids, Multidisciplinary, Essential Oil, Environmental Sciences, Raw materials, Antimicrobial activity, Ultrasonics, Temperature, Cucurbita, Gas Chromatography, Tomato, Capsaicin, High Performance Liquid Chromatography, Gram Positive Bacteria, CHEMICAL SCIENCES, Molecular sciences, Pressure, Supercritical carbon dioxide, Theoretical Models, Particle Size, Fatty Acid, Supercritical Fluid Extraction, Frozen Storage, Gas Chromatography/mass Spectrometry, Capsicum, Chemical Engineering Science, Agricultural and Food Chemistry, Molecular weight, Chemical Composition, Supercritical Fluid Chromatography, Biological activity, Flow Rate, Orthogonal design, Solvents, Kinetics, Statistical Analysis, Supercritical fluids, Food Chemistry, Advanced Materials, Carotenoids, Multidisciplinary, Essential Oil, Environmental Sciences, Raw materials, Antimicrobial activity, Ultrasonics, Temperature, Cucurbita, Gas Chromatography, Tomato, Capsaicin, High Performance Liquid Chromatography, Gram Positive Bacteria, CHEMICAL SCIENCES, Molecular sciences, Pressure, Supercritical carbon dioxide, Theoretical Models, Particle Size, Fatty Acid, Supercritical Fluid Extraction, Frozen Storage, Gas Chromatography/mass Spectrometry, Capsicum, Chemical Engineering Science, Agricultural and Food Chemistry, Molecular weight, Chemical Composition, Supercritical Fluid Chromatography, Biological activity, Flow Rate, Orthogonal design, Solvents