Optimisation of Decolourisation Conditions of Crude Shea (<i>Vitellaria paradoxa</i> Gaertner F) Butter: Black Type
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چکیده
منابع مشابه
Cooking and Drying Process Optimisation of Shea (Butyrospermum parkii) Butter Extraction
Nsogning Dongmo S., Womeni H.M., Tchouanguep Mbiapo F., Linder M., Fanni J., Zarnkow M., Becker T. (2014): Cooking and drying process optimisation of shea (Butyrospermum parkii) butter extraction. Czech J. Food Sci., 32: 578–584. Cooking and drying conditions of the shea butter extraction process were determined using a response surface methodology. The influence of cooking time, temperature, a...
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Shea butter is the edible fat extracted from the nut of African Shea tree (Vitellaria paradoxa). Consequence of having half of its fatty acids saturated, Shea butter melts at a very high temperature and will be a suitable raw material for margarine production. Margarine is a butter mimicry that is produced from vegetable oils and water. The production of margarine requires a solid fat. Hence hy...
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C.O. Esimone , A.A. Attama , U.E. Osonwa , C.D. Nwakile* and F.T.O. Onochie 2 Department of Pharmaceutical Microbiology and Biotechnology , Faculty of Pharmaceutical Sciences, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria Department of Pharmaceutics, Faculty of Pharmaceutical Sciences , University of Nigeria, Nsukka, Enugu State, Nigeria Department of Pharmaceutics and Pharmaceutical ...
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ژورنال
عنوان ژورنال: Advances in Chemical Engineering and Science
سال: 2015
ISSN: 2160-0392,2160-0406
DOI: 10.4236/aces.2015.54054