Correction to “Reduction of lauric acid in coconut copra by supercritical carbon dioxide extraction: Process optimization and design of functional cookies using the lauric acid-lean copra meal”
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引用次数: 0
Abstract
Kumar Ghosh, P., Bhattacharjee, P., Poddar-Sarkar, M. (2017). Reduction of lauric acid in coconut copra by supercritical carbon dioxide extraction: Process optimization and design of functional cookies using the lauric acid-lean copra meal. Journal of Food Process Engineering, 40, e12501. https://doi.org/10.1111/jfpe.12501
Concerns were raised by a third party regarding the appearance of Figure 4, suggesting that the (a) and (b) subpanels show identical images. The authors admitted to the compilation error and were able to provide the original images. The authors confirm that all the experimental results and corresponding conclusions mentioned in the paper remain unaffected and sincerely apologize for this mistake. The corrected Figure 4 is shown as follows.
期刊介绍：
This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes.
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