Content
Posters
| Processing |
| CONSTRUCTION AND TRAINING OF A NEURAL NETWORK FOR THE FORMULATION OF SPECIALTY FATS USING INTERESTERIFIED FATS Daniel Barrera-Arellano, Kelly M Gandra, Rita K A Garcia, Jane M Block University of Campinas – UNICAMP University of Santa Catarina – UFSC |
| OIL EXTRACTION FROM CAPSICUM ANNUM USING SUPERCRITICAL CARBON DIOXIDE. Byung-Soo Chun, Go-Woon Jung, Md. Salim Uddin, Ahn Hyang-Min, Kyung-Tae Kwon, Go-Woon Jung Pukyong National University, Korea |
| THE COLD EXPELLER TECHNOLOGY: A RECENT ADVANCEMENT IN MUSTARD SEED (BRASSICA||JUNCEA) PROCESSING IN INDIA Dwijendra Mathur FARE LABS Private Limited |
| MANUFACTURE OF HIGH QUALITY GRAPE SEED OIL USING ENZYME-AIDED EXTRACTION Andres Moure, Noelia González, Beatriz Díaz-Reinoso, Enma Conde, Herminia Dominguez, Juan Carlos Parajó Chemical Engineering Department, Faculty of Science, University of Vigo (Campus Ourense), Ourense, Spain. |
| OIL EXTRACTION FROM SQUID VISCERA BY SUPERCRITICAL CARBON DIOXIDE AND ETHANOL FOR FRACTIONATION OF FATTY ACIDS AND PHOSPHOLIPIDS. Md. Salim Uddin, Byung-Soo Chun Pukyong National University, Korea Pukyong National University, Korea |
| STUDY OF ABSORPTION, DENSITY, REFRACTIVE INDEX AND TEXTURE BEHAVIOUR OF COMMERCIAL VEGETABLE OILS Satyendra Pratap Singh, Maneesha Chaudhary, Vishal Sngh Chandel Department of Physics, J S S A Tech. Education, Noida, G.B. Nagar, 201301, UP, India Department of Physics, Integral University, Kurshi Road, Lucknow |
| EXTRACTION OF PHENOLIC ANTIOXIDANTS FROM BERRY PROCESSING BY PRODUCTS María Elvira Zúñiga, Liza Laroze Escuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaíso Avenida Brasil 2157, Valparaíso, CHILE Centro Regional de Estudios en Alimentos Saludables, Valparaíso, CHILE |
