Oxidative Susceptibility and Thermal Properties of M oringa Oliefera Seed Oil Obtained by Pilot-Scale Subcritical and Supercritical Carbon Dioxide Extraction-Reference-Cited by-同舟云学术

Oxidative Susceptibility and Thermal Properties of M oringa Oliefera Seed Oil Obtained by Pilot-Scale Subcritical and Supercritical Carbon Dioxide Extraction

Published:2015-03-23 Issue:3 Volume:39 Page:226-236
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Ruttarattanamongkol K.¹,Petrasch A.²

Affiliation:

1. Department of Agro-Industry; Faculty of Agriculture; Natural Resources and Environment; Naresuan University; Phitsanulok 65000 Thailand

2. Department of Food Science and Technology; University of Natural Resources and Life Sciences (BOKU); Vienna Austria

Funder

Thailand Research Fund

Naresuan University Research Fund

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12213/fullpdf

Reference36 articles.

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4. Predicting the extraction yield of nimbin from neem seeds in supercritical CO2 using group contribution methods, equations of state and a shrinking core extraction model;Ajchariyapagorn;J. Supercrit. Fluids,2009

5. Microwave roasting effects on the physico-chemical composition and oxidative stability of sunflower seed oil;Anjum;J. Am. Oil Chem. Soc.,2006

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