Supercritical carbon dioxide extraction and studies of mango seed kernel for cocoa butter analogy fats

CYTA - Journal of Food

Volumn 12, Issue 1, 2014, Pages 97-103

  Jahurul, M H A ^a   Zaidul, I S M ^b   Norulaini, N N A ^c   Sahena, F ^a   Jaffri, J M ^b   Omar, A K M ^a  

^a Universiti Sains Malaysia   (Malaysia)

^b INTERNATIONAL ISLAMIC UNIVERSITY MALAYSIA   (Malaysia)

^c SCHOOL OF PHYSICS   (Malaysia)

Author keywords

cocoa butter quality fat; fatty acid constituents; mango seed kernel fat; physicochemical properties; supercritical carbon dioxide extraction

Indexed keywords

COCOA; FRUITS; LINOLEIC ACID; SUPERCRITICAL FLUID EXTRACTION;

COCOA BUTTER; FAT CONTENTS; MANGO SEED KERNEL; PHYSICOCHEMICAL PROPERTY; SOXHLET; SOXHLET EXTRACTION; SUPERCRITICAL CARBON DIOXIDE EXTRACTION; SUPERCRITICAL CARBON DIOXIDES;

CARBON DIOXIDE;

EID: 84896969056     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2013.801038     Document Type: Article

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