Valorisation of olive oil cake by extraction of hemicelluloses

Journal of Food Engineering

Volumn 78, Issue 4, 2007, Pages 1149-1154

  Derriche, R ^a   Berrahmoune, K S ^a  

^a ECOLE NATIONALE POLYTECHNIQUE   (Algeria)

Author keywords

Diffusion coefficient; Extraction; Hemicelluloses; Olive oil cake; Optimisation

Indexed keywords

CONCENTRATION (PROCESS); DIFFUSION; SODIUM COMPOUNDS; SOLVENT EXTRACTION;

OLIVE OIL CAKES; SOLID PARTICLES; SOLID/SOLVENT RATIOS;

CELLULOSE;

CELLULOSE; CONCENTRATION; DIFFUSION; HEMICELLULOSES; SODIUM COMPOUNDS; SOLVENTS;

EID: 33748748653     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.12.026     Document Type: Article

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