Grape seed oil deacidification by molecular distillation: Analysis of operative variables influence using the response surface methodology

Journal of Food Engineering

Volumn 81, Issue 1, 2007, Pages 60-64

  Martinello, Miriam ^a   Hecker, Gonzalo ^a   Carmen Pramparo, María del ^a  

^a DEPARTAMENTO DE QUÍMICA   (Argentina)

Author keywords

Free fatty acids; Grape seed oil; Molecular distillation; Physical refining; Tocopherols

Indexed keywords

DEWAXING; DISTILLATION; FATTY ACIDS; MOLECULAR STRUCTURE; REFINING; THERMAL EFFECTS; WATER;

FREE FATTY ACIDS; GRAPE SEED OIL; MOLECULAR DISTILLATION; PHYSICAL REFINING; TOCOPHEROLS;

OILS AND FATS;

VITACEAE;

EID: 33846598956     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.10.012     Document Type: Article

References (12)

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