Compound extracts with functional properties using supercritical technology: use of CO2 + H2O

• Grant number: 02/12001-7
• Support Opportunities: Scholarships in Brazil - Master
• Start date: March 01, 2003
• End date: February 28, 2005
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Maria Angela de Almeida Meireles Petenate
• Grantee: Patricia Franco Leal Gestic
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated research grant: 99/01962-1 - Supercritical technology applied to the processing of essential oils, vegetable oils, pigments, stevia, starch, cellulose and other natural products, AP.TEM

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

LEAL, PATRICIA F.; MAIA, NILSON B.; CARMELLO, QUIRINO A. C.; CATHARINO, RODRIGO R.; EBERLIN, MARCOS N.; MEIRELES, M. ANGELA A.. Sweet Basil (Ocimum basilicum) Extracts Obtained by Supercritical Fluid Extraction (SFE): Global Yields, Chemical Composition, Antioxidant Activity, and Estimation of the Cost of Manufacturing. Food and Bioprocess Technology, v. 1, n. 4, p. 326-338, DEC 2008. (02/12001-7, 04/09310-3, 99/01962-1)

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

GESTIC, Patricia Franco Leal. Obtenção de extratos vegetais com propriedades funcionais via tecnologia supercritica: uso de CO2 e CO2 + H2O. 2005. Master's Dissertation - Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos Campinas, SP.