Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Fruzsina Doleschall"'
Autor:
Bé la Simándi, Csaba Dezső András, Charalambos Lambrou, Costas Panayiotou, Ferenc Örsi, Doukeni Missopolinou-Tatala, János Domokos, Fruzsina Doleschall
Publikováno v:
Journal of the Science of Food and Agriculture. 85:1415-1419
Pilot-scale supercritical fluid extraction of okra seeds was carried out, using carbon dioxide as solvent, at temperatures of 40, 50 and 60 ◦ C and pressures of 150, 300 and 450 bar. Laboratory-scale Soxhlet extraction of the ground seeds was carri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c4930a40ac2cc476499e6fc328045460
https://doi.org/10.1002/jsfa.2130
https://doi.org/10.1002/jsfa.2130
Publikováno v:
European Journal of Lipid Science and Technology. 105:333-338
Cereol Group Center of Expertise, Budapest, Hungary Solid-phase microextraction (SPME) was developed to determine volatile substances from liquid, gas or even solid materials. This technique has been successfully applied for soil, waste water, blood
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::691e5db9e77b617da662afbf6f62e789
https://doi.org/10.1002/ejlt.200390070
https://doi.org/10.1002/ejlt.200390070
Publikováno v:
European Journal of Lipid Science and Technology. 104:14-18
Whereas solid phase microextraction (SPME) combined with gas chromatography is a wide-spread technique in certain fields of food analysis this technique is quite new for the analysis of vegetable oils. The method is sensitive enough to follow changes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ee431a2a075ef2df920975a5a9a4af9
https://doi.org/10.1002/1438-9312(200201)104:1<14::aid-ejlt14>3.0.co
https://doi.org/10.1002/1438-9312(200201)104:1<14::aid-ejlt14>3.0.co
Publikováno v:
Journal of Microcolumn Separations. 13:215-220
The final sensory characteristic of vegetable oils is influenced by a series of aroma compounds and volatile oxidation products formed during storage and processing. Crude sunflower oil was stored at room temperature and was regularly refined by appl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eb943e9a685dd1ff62d36dd41c71e3b3
https://doi.org/10.1002/mcs.1045
https://doi.org/10.1002/mcs.1045