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Application of supercritical extraction to production of low-calorie hazelnut

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dc.contributor.authorPala, M
dc.contributor.authorUnal, M
dc.date.accessioned2026-06-27T12:56:33Z
dc.date.issued1997
dc.description.abstractIn this study, the chemical composition of the hazelnut samples before and after the supercritical extraction process were assessed and compared. Effects of different pressures, temperatures and extraction time on the reduction of oil content were also investigated. The experimental trials for the extraction of the hazelnuts were conducted at 200 and 280 bars and 40 degrees C and 45 degrees C for periods of 4, 6 and 12 hours. The results showed that pressure, temperature and extraction time were important factors influencing the amount of oil extraction.en
dc.description.urihttps://doi.org/10.17660/actahortic.1997.445.42
dc.identifier.doi10.17660/actahortic.1997.445.42
dc.identifier.endpage317
dc.identifier.isbn90-6605-789-0
dc.identifier.issn0567-7572
dc.identifier.issue445
dc.identifier.startpage311
dc.identifier.urihttps://hdl.handle.net/20.500.14981/47949
dc.identifier.wos000071757700043
dc.language.isoeng
dc.publisherINTERNATIONAL SOCIETY HORTICULTURAL SCIENCE
dc.relation.conference4th International Symposium on Hazelnut
dc.relation.ispartofFOURTH INTERNATIONAL SYMPOSIUM ON HAZELNUT
dc.subjectAgriculture
dc.subjectPlant Sciences
dc.titleApplication of supercritical extraction to production of low-calorie hazelnut
dc.typeProceedings Paper
dspace.entity.typePublication
local.import.sourceWOS

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