EXTRACTION OF COCOA BUTTER BY SUPERCRITICAL CARBON DIOXIDE: OPTIMIZATION OF OPERATING CONDITIONS AND EFFECT OF PARTICLE SIZE
- 23 April 2008
- journal article
- Published by Wiley in Journal of Food Lipids
- Vol. 15 (2), 263-276
- https://doi.org/10.1111/j.1745-4522.2008.00119.x
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- Gas assisted mechanical expression of cocoa butter from cocoa nibs and edible oils from oilseedsThe Journal of Supercritical Fluids, 2006
- Extraction of fat from fermented Cupuaçu seeds with supercritical solventsThe Journal of Supercritical Fluids, 2003
- IntroductionPublished by Informa UK Limited ,2000
- Natural Extracts Using Supercritical Carbon DioxidePublished by Informa UK Limited ,2000
- Characterization of cocoa butter extracted from Criollo cultivars of Theobroma cacao L.Food Research International, 1997
- A new industrial process for extracting cocoa butter and xanthines with supercritical carbon dioxideJournal of Oil & Fat Industries, 1996
- Basic Principles of Analytical Supercritical Fluid ExtractionPublished by Springer Science and Business Media LLC ,1992
- Lipid and hardness characteristics of cocoa butters from different geographic regionsJournal of Oil & Fat Industries, 1989
- Changes in lipid components of seeds during growth and ripening of cacao fruitJournal of Oil & Fat Industries, 1980