Extraction and trapping of truffle flavoring compounds into food matrices using supercritical CO<sub>2</sub>.

Tejedor-Calvo, Eva; Marco, Pedro; Spègel, Peter; Soler-Rivas, Cristina

Extraction and trapping of truffle flavoring compounds into food matrices using supercritical CO₂.

Tejedor-Calvo, Eva; Marco, Pedro; Spègel, Peter; Soler-Rivas, Cristina.

Afiliación

Tejedor-Calvo E; Department of Plant Science, Agrifood Research and Technology Centre of Aragon (CITA), Agrifood Institute of Aragón - IA2 (CITA-Zaragoza University), Av. Montañana, 930, 50059 Zaragoza, Spain; Department of Production and Characterization of Novel Foods, Institute of Food Science Research-CIAL (UAM
Marco P; Department of Plant Science, Agrifood Research and Technology Centre of Aragon (CITA), Agrifood Institute of Aragón - IA2 (CITA-Zaragoza University), Av. Montañana, 930, 50059 Zaragoza, Spain.
Spègel P; Department of Chemistry, Centre for Analysis and Synthesis, Lund University, Lund, Sweden.
Soler-Rivas C; Department of Production and Characterization of Novel Foods, Institute of Food Science Research-CIAL (UAM + CSIC), C/Nicolas Cabrera 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049 Madrid, Spain.

Food Res Int ; 164: 112422, 2023 02.

Article en En | MEDLINE | ID: mdl-36737997

Asunto(s)

Dióxido de Carbono; Ácido Linoleico; Dióxido de Carbono/análisis; Agar; Ácido Linoleico/análisis; Aceites de Plantas/química; Semillas/química

Palabras clave

Fatty acids; Response surface methodology; Sterols; Supercritical fluids; Trapping material; Tuber melanosporum

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Dióxido de Carbono / Ácido Linoleico Idioma: En Revista: Food Res Int Año: 2023 Tipo del documento: Article

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