Roasted Peanuts and Peanut Butter Quality are Affected by Supercritical Fluid Extraction
- 1 March 1994
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 59 (2) , 382-386
- https://doi.org/10.1111/j.1365-2621.1994.tb06972.x
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- Modeling of Liquid CO2 Extraction of Peanut Oil in a Fixed BedTransactions of the ASAE, 1988
- Peanut oil extraction using compressed CO2Energy in Agriculture, 1987
- Peanut Oil Extraction with SC-CO2: Solubility and Kinetic FunctionsTransactions of the ASAE, 1987
- High pressure extraction of oil seedJournal of Oil & Fat Industries, 1985
- Processing characteristics and oxidative stability of soybean oil extracted with supercritical carbon dioxide at 50 C and 8,000 psiJournal of Oil & Fat Industries, 1985
- Effect of moisture and particle size on the extractability of oils from seeds with supercritical CO2Journal of Oil & Fat Industries, 1984
- Properties and processing of corn oils obtained by extraction with supercritical carbon dioxideJournal of Oil & Fat Industries, 1984
- Supercritical Fluid Extraction of Dry-Milled Corn Germ with Carbon DioxideJournal of Food Science, 1984