Cottonseed oil: A review of extraction techniques, physicochemical, functional, and nutritional properties-Reference-Cited by-同舟云学术

Cottonseed oil: A review of extraction techniques, physicochemical, functional, and nutritional properties

Published:2021-08-13 Issue: Volume: Page:1-19
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Riaz Tahreem¹^ORCID,Iqbal Muhammad Waheed¹²³,Mahmood Shahid¹,Yasmin Iqra⁴^ORCID,Leghari Ali Ahmad¹,Rehman Abdur¹,Mushtaq Anam¹,Ali Khubaib¹,Azam Muhammad³,Bilal Muhammad⁵

Affiliation:

1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China

2. School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China

3. Riphah College of Rehabilitation and Allied Health Sciences, Riphah International University Faisalabad

4. Center of Excellence for Olive Research & Training (CEFORT), Barani Agricultural Research Institute (BARI), Chakwal

5. Jiangsu Provincial Engineering Laboratory for Biomass Conversion and Process Integration, School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, China

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2021.1963206

Reference165 articles.

1. Extraction of cottonseed oil using subcritical water technology

2. Abdelmoez, W., and H. Yoshida. 2005. An overview of the applications of the subcritical water hydrolysis technology in waste reuse, recycle, and treatment. (Ed.). Proceedings of the El-Minia International Conference “Towards a Safe and Clean Environment,” TSCE.

3. Chromatographic analysis of plant sterols in foods and vegetable oils

4. Agarwal, D. K., P. Singh, M. Chakrabarty, A. Shaikh, and S. Gayal. 2003. Cottonseed oil quality, utilization and processing

5. Food Lipids

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