The influence of process parameters on Gas Assisted Mechanical Expression (GAME) of cocoa nibs

Innovative Food Science and Emerging Technologies

Volumn 8, Issue 2, 2007, Pages 172-179

  Venter, M J ^a   Hink, R ^a   Kuipers, N J M ^a   de Haan, A B ^b  

^a UNIVERSITY OF TWENTE   (Netherlands)

^b EINDHOVEN UNIVERSITY OF TECHNOLOGY   (Netherlands)

Author keywords

Cocoa butter; Cocoa nibs; Expression; Gas assisted mechanical expression; Supercritical carbon dioxide

Indexed keywords

CARBON DIOXIDE; MOISTURE; OILS AND FATS; PRESSURE EFFECTS; SATURATION (MATERIALS COMPOSITION); SUPERCRITICAL FLUIDS;

COCOA NIBS; GAS ASSISTED MECHANICAL EXPRESSION (GAME); HYDRAULIC PRESSING;

DAIRY PRODUCTS;

THEOBROMA; THEOBROMA CACAO;

EID: 34147124873     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2006.09.004     Document Type: Article

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