Extraction of edible avocado oil using supercritical CO2 and a CO2/ethanol mixture as solvents

Journal of Food Engineering

Volumn 194, Issue , 2017, Pages 40-45

  Corzzini, Sayuri C S ^a   Barros, Helena D F Q ^a   Grimaldi, Renato ^a   Cabral, Fernando A ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Avocado; Solubility; Supercritical extraction

Indexed keywords

CARBON; CARBON DIOXIDE; EXTRACTION; FATTY ACIDS; FRUITS; MIXTURES; OLIVE OIL; SOLUBILITY; SOLVENTS; SUPERCRITICAL FLUID EXTRACTION; UNSATURATED FATTY ACIDS;

AVOCADO; EXTRACTION CURVES; OVERALL EXTRACTION YIELDS; SUPERCRITICAL CARBON DIOXIDES; SUPERCRITICAL EXTRACTION; SUPERCRITICAL TECHNOLOGY; TECHNICAL VIABILITY; TRIACYLGLYCEROLS;

OILS AND FATS;

EID: 84987615816     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2016.09.004     Document Type: Article

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