Comparison of yields and quality of nutmeg butter obtained by extraction of nutmeg rind by soxhlet and supercritical carbon dioxide (SC-CO2)

Journal of Food Engineering

Volumn 119, Issue 3, 2013, Pages 595-601

  Al Rawi, Sawsan S ^b   Ibrahim, Ahmad H ^b   Majid, Aman Shah Abdul ^c   Abdul Majid, Amin M S ^b   Kadir, Mohd Omar Ab ^a  

^a Universiti Sains Malaysia   (Malaysia)

^b SCHOOL OF PHYSICS   (Malaysia)

^c ADVANCED MEDICAL AND DENTAL INSTITUTE   (Malaysia)

Author keywords

Aromatic; Gas chromatograph; Supercritical; Time of flight Nutmeg

Indexed keywords

AROMATIC; EXTRACTION TEMPERATURES; GAS CHROMATOGRAPHS; OPERATING TEMPERATURE; SUPERCRITICAL; SUPERCRITICAL CARBON DIOXIDES; SUPERCRITICAL EXTRACTION; TIME OF FLIGHT;

AROMATIC COMPOUNDS; CARBON DIOXIDE; PARTICLE SIZE; SUPERCRITICAL FLUID EXTRACTION;

EXTRACTION;

EID: 84880372146     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.06.029     Document Type: Article

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