Enhancing the aroma of white whole sorghum flour using supercritical carbon dioxide

Enhancing the aroma of white whole sorghum flour using supercritical carbon dioxide

Removal of undesired odor-active compounds from sorghum flour is vital for the widespread production of sorghum-based foods. This study investigated the use of supercritical carbon dioxide (SCCO2) for the extraction of volatile compounds (VCs) from white sorghum flour. The extraction temperature (3...

Full description

Bibliographic Details
Main Authors: Arda Tuhanioglu, Scott Lafontaine, Ali Ubeyitogullari
Format: Article
Language:English
Published: Elsevier 2023-12-01
Series:Future Foods
Subjects:
Supercritical carbon dioxide
Sorghum flour
Response surface methodology
Volatile compounds
Aroma
Functional properties
Online Access:http://www.sciencedirect.com/science/article/pii/S2666833523000394

Internet

http://www.sciencedirect.com/science/article/pii/S2666833523000394

Similar Items