The effect of time, temperature and solid to solvent ratio on pumpkin carotenoids extracted using food grade solvents = Kesan masa, suhu dan nisbah pepejal kepada pelarut ke atas karotenoid labu yang diekstrak menggunakan pelarut gred makanan

The effect of time, temperature and solid to solvent ratio on pumpkin carotenoids extracted using food grade solvents = Kesan masa, suhu dan nisbah pepejal kepada pelarut ke atas karotenoid labu yang diekstrak menggunakan pelarut gred makanan

This study aimed to extract carotenoids from pumpkin (Cucurbita moschata) by using food grade solvents (ethanol, ethyl acetate, acetic acid and virgin coconut oil). The influence of different extraction conditions; temperature of extraction (15, 30 and 45℃), duration of extraction (12, 18 and 24 h)...

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Bibliographic Details
Main Authors: Shahidan, Norshazila, Koy, C. N., Othman, Rashidi, Ho, L. H., I, Azrina, R.A., Nurul Zaizuliana, Z, Zarinah
Format: Article
Language:English
English
Published: Penerbit UKM 2017
Subjects:
RS Pharmacy and materia medica
S Agriculture (General)
TP Chemical technology
TP248.13 Biotechnology
TP368 Food processing and manufacture
Online Access:http://irep.iium.edu.my/56273/
http://irep.iium.edu.my/56273/1/SAINS%20MALAYSIANA.pdf
http://irep.iium.edu.my/56273/7/56273-The%20Effect%20of%20Time%2C%20Temperature%20and%20Solid%20to%20Solvent%20Ratio%20on%20Pumpkin_SCOPUS.pdf

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