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Aqueous enzyme assisted oil extraction from oilseeds and emulsion de-emulsifying methods: a review

Mat Yusoff, M., Gordon, M. and Niranjan, K. (2014) Aqueous enzyme assisted oil extraction from oilseeds and emulsion de-emulsifying methods: a review. Trends in Food Science and Technology, 41 (1). pp. 60-82. ISSN 0924-2244

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To link to this item DOI: 10.1016/j.tifs.2014.09.003

Abstract/Summary

Regulatory, safety, and environmental issues have prompted the development of aqueousenzymatic extraction (AEE) for extracting components from oil-bearing materials. The emulsion resulting from AEE requires de-emulsification to separate the oil; when enzymes are used for this purpose, the method is known as aqueous enzymatic emulsion de-emulsification (AEED). In general, enzyme assisted oil extraction is known to yield oil having highly favourable characteristics. This review covers technological aspects of enzyme assisted oil extraction, and explores the quality characteristics of the oils obtained,focusing particularly on recent efforts undertaken to improve process economics by recovering and reusing enzymes.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:43638
Publisher:Elsevier

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