Supercritical carbon dioxide extraction and studies of mango seed kernel for cocoa butter analogy fats = Extracción mediante dióxido de carbono supercrítico y estudios del núcleo de la semilla de mango para obtener grasas análogas a la mantequilla de cacao

Supercritical carbon dioxide extraction and studies of mango seed kernel for cocoa butter analogy fats = Extracción mediante dióxido de carbono supercrítico y estudios del núcleo de la semilla de mango para obtener grasas análogas a la mantequilla de cacao

Supercritical carbon dioxide (SC-CO2) was introduced for obtaining premium grade cocoa butter quality fat from the waste of mango seed kernel (MSK), where the Soxhlet method was also used for the comparison. Six different varieties of MSK were selected to be extracted using SC-CO2 at pressures of 35...

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Bibliographic Details
Main Authors: Jahurul, Md. Haque Akanda, Sarker, Md. Zaidul Islam, Nik Abd. Rahman, Nik Norulaini, Ferdosh, Sahena, Md. Jaffri, Juliana, Kadir, Mohd Omar
Format: Article
Language:English
English
Published: Taylor & Francis Online 2014
Subjects:
TP368 Food processing and manufacture
Online Access:http://irep.iium.edu.my/33168/
http://irep.iium.edu.my/33168/1/CyTA_-_Journal_of_Food_Jahurul_2013.pdf
http://irep.iium.edu.my/33168/4/33168_cocoa%20butter%20quality%20fat_scopus.pdf

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