Optimisation of the Cooking Process of Sheanut Kernels (Vitellaria paradoxa Gaertn.) Using the Doehlert Experimental Design

Food and Bioprocess Technology

Volumn 5, Issue 1, 2012, Pages 108-117

  Nde Bup, Divine ^a,c   Abi, Charles F ^b   Tenin, Dzudie ^c   Kapseu, César ^c   Tchiegang, C ^c  

^a UNIVERSITY OF MAROUA   (Cameroon)

^b UNIVERSITY OF YAOUNDÉ I   (Cameroon)

^c UNIVERSITY OF NGAOUNDERE   (Cameroon)

Author keywords

Cooking method; Doehlert's design; Optimisation; Sheanuts

Indexed keywords

ACID VALUE; COOKING CONDITIONS; COOKING METHODS; COOKING PROCESS; COOKING TEMPERATURES; COOKING TIME; DOEHLERT; FREE FATTY ACID; OPTIMAL CONDITIONS; OPTIMISATIONS; OPTIMUM CONDITIONS; PEROXIDE VALUE; RESPONSE SURFACE METHOD; SECOND-ORDER POLYNOMIAL; SHEANUTS;

DESIGN; MOISTURE; MOISTURE DETERMINATION; OPTIMIZATION; OXIDATION; STATISTICS;

FATTY ACIDS;

VITELLARIA PARADOXA;

EID: 84856219737     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-009-0274-z     Document Type: Article

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