The effect of flow rate at different pressures and temperatures on cocoa butter extracted from cocoa nib using supercritical carbon dioxide.

Asep, E K; Jinap, S; Russly, A R; Jahurul, M H A; Ghafoor, Kashif; Zaidul, I S M

Asep, E K; Jinap, S; Russly, A R; Jahurul, M H A; Ghafoor, Kashif; Zaidul, I S M.

Afiliación

Asep EK; Food Safety Research Centre (FOSREC), Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor Malaysia ; Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor Malaysia.
Jinap S; Food Safety Research Centre (FOSREC), Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor Malaysia ; Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor Malaysia.
Russly AR; Food Safety Research Centre (FOSREC), Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor Malaysia.
Jahurul MH; Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 884000 Kota Kinabalu, Sabah Malaysia.
Ghafoor K; Department of Food Science and Nutrition, King Saud University, Riyadh, 11451 Saudi Arabia.
Zaidul IS; Department of Pharmaceutical Technology, Faculty of Pharmacy, International Islamic University Malaysia, Kuantan Campus, 25200 Kuantan, Pahang Malaysia.

J Food Sci Technol ; 53(5): 2287-97, 2016 May.

Article en En | MEDLINE | ID: mdl-27407195

Palabras clave

Cocoa butter; Flow rate; Pressure; Selectivity; Temperature; scCO2 extraction

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2016 Tipo del documento: Article Pais de publicación: India

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