Pumpkin (Cucurbita maxima) seed oil extraction using supercritical carbon dioxide and physicochemical properties of the oil

Journal of Food Engineering

Volumn 95, Issue 1, 2009, Pages 208-213

  Mitra, Pranabendu ^a   Ramaswamy, Hosahalli S ^b   Chang, Kyu Seob ^a  

^a Chungnam National University   (South Korea)

^b MCGILL UNIVERSITY   (Canada)

Author keywords

optimization; Physicochemical properties; Pumpkin seed oil; Supercritical carbon dioxide; Supercritical extraction

Indexed keywords

CENTRAL COMPOSITE ROTATABLE DESIGN; CUCURBITA MAXIMA; EXTRACTION CONDITIONS; FOOD OIL; OIL YIELD; OPTIMUM CONDITIONS; PHYSICOCHEMICAL PROPERTIES; PHYSICOCHEMICAL PROPERTY; PUMPKIN SEED OIL; QUADRATIC EFFECT; RESPONSE SURFACE METHODOLOGY; SEED OIL; SUPERCRITICAL CARBON DIOXIDE; SUPERCRITICAL CARBON DIOXIDES; SUPERCRITICAL EXTRACTION;

CARBON DIOXIDE; EXTRACTION; OILS AND FATS; OPTIMIZATION; SEED;

SUPERCRITICAL FLUID EXTRACTION;

CUCURBITA MAXIMA;

EID: 67649210234     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.04.033     Document Type: Article

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