{"title":"更正 \"通过超临界二氧化碳萃取减少椰干中的月桂酸：使用去月桂酸椰干粉的工艺优化和功能饼干的设计\"","authors":"","doi":"10.1111/jfpe.14700","DOIUrl":null,"url":null,"abstract":"<p>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. <i>Journal of Food Process Engineering, 40</i>, e12501. https://doi.org/10.1111/jfpe.12501</p><p>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.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"47 8","pages":""},"PeriodicalIF":2.7000,"publicationDate":"2024-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.14700","citationCount":"0","resultStr":"{\"title\":\"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”\",\"authors\":\"\",\"doi\":\"10.1111/jfpe.14700\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>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. <i>Journal of Food Process Engineering, 40</i>, e12501. https://doi.org/10.1111/jfpe.12501</p><p>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.</p>\",\"PeriodicalId\":15932,\"journal\":{\"name\":\"Journal of Food Process Engineering\",\"volume\":\"47 8\",\"pages\":\"\"},\"PeriodicalIF\":2.7000,\"publicationDate\":\"2024-08-04\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.14700\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Process Engineering\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/jfpe.14700\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"ENGINEERING, CHEMICAL\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Process Engineering","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/jfpe.14700","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"ENGINEERING, CHEMICAL","Score":null,"Total":0}
引用次数: 0
摘要
Kumar Ghosh, P., Bhattacharjee, P., Poddar-Sarkar, M. (2017)。通过超临界二氧化碳萃取减少椰干中的月桂酸：使用去月桂酸椰干粕的工艺优化和功能饼干设计。Journal of Food Process Engineering, 40, e12501. https://doi.org/10.1111/jfpe.12501Concerns 有第三方就图 4 的外观提出质疑，认为（a）和（b）子面板显示的图像相同。作者承认了编译错误，并提供了原始图像。作者确认，论文中提到的所有实验结果和相应结论均不受影响，并对这一错误表示诚挚的歉意。更正后的图 4 如下所示。
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”
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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