Supercritical carbon dioxide extraction and studies of mango seed kernel for cocoa butter analogy fats = Extracción mediante dióxido de carbono supercrítico y estudios del núcleo de la semilla de mango para obtener grasas análogas a la mantequilla de cacao

• Main Authors: Jahurul, Md. Haque Akanda, Sarker, Md. Zaidul Islam, Nik Abd. Rahman, Nik Norulaini, Ferdosh, Sahena, Md. Jaffri, Juliana, Kadir, Mohd Omar
• Format: Article
• Language: English; English
• Published: Taylor & Francis Online 2014
• Subjects: TP368 Food processing and manufacture
• Online Access: http://irep.iium.edu.my/33168/1/CyTA_-_Journal_of_Food_Jahurul_2013.pdf; http://irep.iium.edu.my/33168/4/33168_cocoa%20butter%20quality%20fat_scopus.pdf; http://irep.iium.edu.my/33168/; http://www.tandfonline.com/doi/abs/10.1080/19476337.2013.801038#preview

Supercritical carbon dioxide (SC-CO2) was introduced for obtaining premium grade cocoa butter quality fat from the waste of mango seed kernel (MSK), where the Soxhlet method was also used for the comparison. Six different varieties of MSK were selected to be extracted using SC-CO2 at pressures of 35...