Chemical evaluation and thermal behavior of Brazil nut oil obtained by different extraction processes - Santos, O.V.; Corrêa, N.C.F.; Soares, F.A.S.M.; Gioielli, L.A.; Costa, C.E.F.; Lannes, S.C.S. (Food research international, 2012)
Keywords: acidity; Biological and medical sciences; Brazil nut; Brazil nuts; Carbon dioxide; Computational fluid dynamics; Ethers; Extraction; Fat industries; fatty acid composition; Fluid flow; Food engineering; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; hexane; Hydraulics; lipids; nut oils; Oil; peroxides; petroleum; Pressing; Spectroscopy; storage quality; thermogravimetry; Brazil nut; Extraction; Oil; Evaluation; Nuts; Extraction process