Comparison of yields and quality of nutmeg butter obtained by extraction of nutmeg rind by soxhlet and supercritical carbon dioxide (SC-CO2)

Author:

Al-Rawi Sawsan S.,Ibrahim Ahmad H.,Majid Aman Shah Abdul,Abdul Majid Amin M.S.,Kadir Mohd Omar Ab

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Supercritical carbon dioxide extraction of the residual oil from palm kernel cake;Ab Rahman;Journal of Food Engineering,2012

2. Modeling the supercritical fluid extraction of hazelnut and walnut oils;Bernardo-Gil;American Institute of Chemical Engineers (AICHE),2007

3. Extraction from oleaginous seeds using supercritical CO: experimental design and products quality;Boutin;Journal of Food Engineering,2009

4. CO2 as a solvent: Its properties and applications;Brogle;Chemical Industry,1982

5. Particle size-effects on supercritical CO2 extraction of oil-containing seed;del Valle;Journal of American Oil Chemical Society,2002

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