Comparison of Different Compressed Fluids for Residual Oil Extraction from Palm Kernel Cake-Reference-Cited by-同舟云学术

Comparison of Different Compressed Fluids for Residual Oil Extraction from Palm Kernel Cake

Published:2016-11-19 Issue:2 Volume:9 Page:265-271
ISSN:1877-2641
Container-title:Waste and Biomass Valorization
language:en
Short-container-title:Waste Biomass Valor

Author:

Dal Prá Valéria,Soares Juliana Ferreira,Monego Debora Luana,Vendruscolo Raquel Guidetti,Guimarães Freire Denise M.,Alexandri Maria,Koutinas Apostolis,Wagner Roger,Mazutti Marcio A.,Da Rosa Marcelos Barcellos

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Springer Science and Business Media LLC

Subject

Waste Management and Disposal,Renewable Energy, Sustainability and the Environment,Environmental Engineering

Link

http://link.springer.com/article/10.1007/s12649-016-9778-8/fulltext.html

Reference23 articles.

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2. Cardenas-Toro, F.P., Forster-Carneiro, T., Rostagno, M.A., Petenate, A.J., Maugeri Filho, F., Meireles, M.A.M.: Integrated supercritical fluid extraction and subcritical water hydrolysis for the recovery of bioactive compounds from pressed palm fiber. J. Supercrit. Fluid. 93, 42–48 (2014). doi: 10.1016/j.supflu.2014.02.009

3. Wong, W.H., Lee, W.X., Ramanan, R.N., Tee, L.H., Kong, K.W., Galanakis, C.M.: Two level half factorial design for the extraction of phenolics, flavonoids and antioxidants recovery from palm kernel by-product. Ind. Crops Prod. 63, 238–248 (2015). doi: 10.1016/j.indcrop.2014.09.049

4. Mba, O.I., Dumont, M.J., Ngadi, M.: Palm oil: processing, characterization and utilization in the food industry—a review. Food Biosci. 10, 26–41 (2015). doi: 10.1016/j.fbio.2015.01.003

5. Jahurul, M.H.A., Zaidul, I.S.M., Norulaini, N.A.N., Sahena, F., Jinap, S., Azmir, J., Sharif, K.M., Mohd Omar, A.K.M.: Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics. J. Food Eng. 117, 467–476 (2013). doi: 10.1016/j.jfoodeng.2012.09.024

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