机译:以超临界CO_2提取的游离或α-环糊精包合物的创新南瓜粉的创新意大利面条的生物活性成分和感官评价
CNR, ISPA, Lecce, Italy;
Univ Salento, Dipartimento Sci & Tecnol Biol Ambientali DiSTeBA, Lecce, Italy;
Ctr Ric Ingn & Trasformaz Agroalimentari CREA IT, Rome, Italy;
Ctr Ric Ingn & Trasformaz Agroalimentari CREA IT, Rome, Italy;
Ctr Ric Ingn & Trasformaz Agroalimentari CREA IT, Rome, Italy;
Univ Salento, Dipartimento Beni Culturali DBBCC, Lecce, Italy;
Univ Salento, Dipartimento Sci & Tecnol Biol Ambientali DiSTeBA, Lecce, Italy;
Univ Salento, Dipartimento Sci & Tecnol Biol Ambientali DiSTeBA, Lecce, Italy;
CNR, ISPA, Lecce, Italy;
Antioxidant activity; Bioactive compounds; Durum wheat; Supplemented foods; Novel ingredients; Oil encapsulation; Dry pasta; Supercritical fluid extraction;
机译:通过超临界CO_2提取的自由或含有A-环糊精含含碎裂的南瓜油的创新意图的生物活性组成和感官评价
机译:干燥和共基质添加对超临界CO_2提取南瓜油产量和品质的影响
机译:玉米肉桂皮超临界流体提取物对创新型肉桂醛富集巧克力的物理,生物活性和感官特性的影响
机译:来自山茶花种子的超临界CO_2提取茶叶种子油及茶叶籽油提取物的成分分析
机译:超临界二氧化碳提取的低芥酸菜子油的感官和化学特性。
机译:超临界CO2萃取番木瓜籽油成分的评价
机译:用超临界CO2和亚临界水技术提取南瓜剥离提取物:增强油菜油的氧化稳定性