Enzymatic Extraction of Shea Butter: Optimization Study Using Response Surface Methodology-Reference-Cited by-同舟云学术

Enzymatic Extraction of Shea Butter: Optimization Study Using Response Surface Methodology

Published:2015-12-28 Issue:1 Volume:40 Page:e12329
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:Journal of Food Process Engineering

Author:

Ajala E.O.¹,Aberuagba F.²,Olaniyan A.M.³,Onifade K.R.²

Affiliation:

1. Department of Chemical Engineering; University of Ilorin; Ilorin Nigeria

2. Department of Chemical Engineering; Federal University of Technology; Minna Nigeria

3. Department of Agricultural and Bioresources Engineering; Federal University; Oye-Ekiti Nigeria

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12329/fullpdf

Reference18 articles.

1. Biodiesel: Sustainable energy replacement to petroleum-based diesel fuel - A review;Ajala;ChemBioEng. Rev.,2015

2. Effect of nut roasting temperature, extraction, process and packaging material on the storage properties of shea butter;Akingbala;West Indian J. Eng.,2007

3. AOAC. 1998

4. Experimental study of shea butter extraction efficiency using a centrifugal process;Coulibaly;ARPN J. Eng. Appl. Sci.,2009

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2. African Shea Butter Properties Related to Common Extraction Technologies: A Review;Food and Bioprocess Technology;2021-09-22