Optimization of deacidification of low-calorie cocoa butter by molecular distillation-Reference-Cited by-同舟云学术

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Optimization of deacidification of low-calorie cocoa butter by molecular distillation

Published:2012-05 Issue:2 Volume:46 Page:563-570
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Wu WeiLiang,Wang Chao,Zheng JianXian

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

1. Official methods and recommended practices of the American Oil Chemists’ Society;AOCS,1993

2. Official methods and recommended practices of the American Oil Chemists’ Society;AOCS,1997

3. Recovery of carotenoids from palm oil by molecular distillation;Batistella;Computers & Chemical Engineering,1998

4. New approaches in deacidification of edible oils-a review;Bhosle;Journal of Food Engineering,2005

5. Enrichment of decanoic acid in cuphea fatty acids by molecular distillation;Cermark;Industrial Crops and Products,2007

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