Supercritical carbon dioxide extraction and studies of mango seed kernel for cocoa butter analogy fats-Reference-Cited by-同舟云学术

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Supercritical carbon dioxide extraction and studies of mango seed kernel for cocoa butter analogy fats

Published:2013-07-30 Issue:1 Volume:12 Page:97-103
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Jahurul M.H.A.,Zaidul I.S.M.,Norulaini N.N.A.,Sahena F.,Jaffri J.M.,Omar A.K.M.

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/19476337.2013.801038

Reference32 articles.

1. Egyptian mango by-product 1. Compositional quality of mango seed kernel

2. Variations in fat content and lipid class composition in ten different mango varieties

3. Physical, Chemical and Functional Properties of Nigerian Mango (Mangifera indica) Kernel and its Processed Flour

4. The effects of particle size, fermentation and roasting of cocoa nibs on supercritical fluid extraction of cocoa butter

5. Cocoa butter substitutes from mango fat

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3. Proportional Study on Nutritional Values and Physico - Chemical Properties of Processed and Raw Juice Consumption in Arba Minch Town, Ethiopia;2023-12-28

4. Utilization of mango seed oil as a cocoa butter replacer for the development of innovative chocolate;International Journal of Food Properties;2023-11-12

5. Assessment of composition, color, and oxidative stability of mango (Mangifera indica L.) kernel fats from various Ivorian varieties;Journal of the American Oil Chemists' Society;2023-10-15

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