• Title of article

    Supercritical carbon dioxide (SC-CO2) extraction of palm kernel oil from palm kernel Original Research Article

  • Author/Authors

    I.S.M. Zaidul، نويسنده , , N.A. Nik Norulaini، نويسنده , , A.K. Mohd Omar، نويسنده , , R.L. Smith Jr.، نويسنده ,

  • Issue Information
    روزنامه با شماره پیاپی سال 2007
  • Pages
    8
  • From page
    1007
  • To page
    1014
  • Abstract
    Visual colour degradation of tomato puree and strawberry juice at three different pH values (2.5, 3.7 and 5) during thermal (100–140 °C, 0–120 min) and high pressure thermal (300–700 MPa, 60 min, 65 °C) treatments were studied. Hunter colour scale values
  • Keywords
    Supercritical extraction , Mass transfer , Palm kernel oil , Fatty acid constituents
  • Journal title
    Journal of Food Engineering
  • Serial Year
    2007
  • Journal title
    Journal of Food Engineering
  • Record number

    1167149

    • Link To Document
    https://search.isc.ac/dl/search/defaultta.aspx?DTC=10&DC=1167149