Optimization of supercritical carbon dioxide extraction parameters of cocoa butter analogy fat from mango seed kernel oil using response surface methodology-Reference-Cited by-同舟云学术

Optimization of supercritical carbon dioxide extraction parameters of cocoa butter analogy fat from mango seed kernel oil using response surface methodology

Published:2013-03-29 Issue:1 Volume:52 Page:319-326
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Akanda Md. Jahurul Haque,Sarker Md. Zaidul Islam,Norulaini Nik,Ferdosh Sahena,Rahman M. Moklesur,Omar A. K. Mohd

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-013-0979-x.pdf

Reference33 articles.

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3. Ali ARM, Dimick PS (1994) Thermal analysis of palm midfraction, cocoa butter and milk fat blends by differential scanning calorimetry. J Am Oil Chem Soc 71(3):299–302

4. Ali MA, Gafur MA, Rahman MS, Ahmed GM (1985) Variations in fat content and lipid class composition in ten different mango varieties. J Am Oil Chem Soc 62(3):520–523

5. Arogba SS (1997) Physical, chemical and functional properties of Nigerian mango (Mangifera indica) kernel and its processed flour. J Sci Food Agric 73:321–328

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