Optimisation of kaffir lime leaves (citrus hystrix) volatile oil extraction by Pressurised Liquid Extraction (PLE) using Response Surface Methodology (RSM) / Abdul Rahman Bin Abdul Ghafar

Optimisation of kaffir lime leaves (citrus hystrix) volatile oil extraction by Pressurised Liquid Extraction (PLE) using Response Surface Methodology (RSM) / Abdul Rahman Bin Abdul Ghafar

Kaffir lime leaf (Citrus hystrix) is a source of natural flavouring widely used for a long term in the Asian country. The major constituent of Citrus hystrix has been reported is citronellal which is responsible for flavour. Usually kaffir lime leaves flavour available in the market is synthetic. T...

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Bibliographic Details
Main Author: Abdul Ghafar, Abdul Rahman
Format: Student Project
Language:English
Published: Faculty of Applied Sciences 2013
Subjects:
Plant anatomy
Food processing and manufacture
Online Access:https://ir.uitm.edu.my/id/eprint/8919/

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