Optimization of enzymatic synthesis of cocoa butter analog from camel hump fat in supercritical carbon dioxide by response surface method (RSM)

Journal of Supercritical Fluids

Volumn 49, Issue 2, 2009, Pages 209-215

  Shekarchizadeh, Hajar ^a   Kadivar, Mahdi ^a   Ghaziaskar, Hasan S ^a   Rezayat, Marzieh ^a  

^a ISFAHAN UNIVERSITY OF TECHNOLOGY   (Iran)

Author keywords

Camel hump fat; Enzymatic interesterification; Lipozyme TL IM; RSM; Supercritical carbon dioxide (SC CO2)

Indexed keywords

CAMEL HUMP FAT; ENZYMATIC INTERESTERIFICATION; LIPOZYME TL IM; RSM; SUPERCRITICAL CARBON DIOXIDE (SC-CO2);

BEVERAGES; CARBON DIOXIDE; ESTERS; SODIUM COMPOUNDS; SURFACE PROPERTIES; THERMOLUMINESCENCE; WATER CONTENT;

SUPERCRITICAL FLUID EXTRACTION;

EID: 67349209562     PISSN: 08968446     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.supflu.2009.03.005     Document Type: Article

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