Optimization of Bleaching Parameters in Refining Process of Kenaf Seed Oil with a Central Composite Design Model
Author:
Affiliation:
1. Dept. of Food Science with Nutrition, Faculty of Applied Sciences; UCSI Univ.; 56000 Kuala Lumpur Malaysia
2. Dept. of Food Technology, Faculty of Food Science and Technology; Univ. Putra Malaysia; 43400 Serdang Selangor Malaysia
Funder
CERVIE UCSI
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13758/fullpdf
Reference39 articles.
1. Chemical and morphological characteristics of Malaysian cultivated kenaf (Hibiscus cannabinus) fibre;Ashori;Polym Plast Technol Eng,2006
2. A laboratory study of the bleaching process in Stigmasta-3,5-diene concentration in olive oils;Bonveh;J Am Oil Chem Soc,2001
3. Supercritical carbon dioxide fluid extraction of Hibiscus cannabinus L. seed oil: a potential solvent-free and high antioxidative edible oil;Chan;Food Chem,2009
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