Supercritical fluids for producing cocoa powder

Proceedings - 2008 Joint Central European Congress: 4th Central European Congress on Food, CEFood 2008 and 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists

Volumn 1, Issue , 2008, Pages 211-217

  Perva Uzunalic, Amra ^a   Škerget, Mojca ^a   Knez, Željko ^a  

^a UNIVERSITY OF MARIBOR   (Slovenia)

Author keywords

Carbon dioxide; Cocoa butter; Particle formation; Pgss ; Phase equilibria

Indexed keywords

CARBON DIOXIDE; COCOA; EFFLUENT TREATMENT; ENGINEERS; LIQUIDS; MELTING POINT; NUTRITION; PARTICLE SIZE; SOLUBILITY; SUPERCRITICAL FLUIDS;

COCOA BUTTER; EXPERIMENTAL METHODS; MEDIAN PARTICLE SIZE; MELTING POINT DETERMINATION; PARTICLE FORMATIONS; SATURATED SOLUTIONS; SOLUBILITY MEASUREMENT; STATIC ANALYTICAL METHODS;

PHASE EQUILIBRIA;

EID: 77951988124     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: None     Document Type: Conference Paper

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