Time Fractionation of Minor Lipids from Cold-Pressed Rapeseed Cake Using Supercritical CO2-Reference-Cited by-同舟云学术

Time Fractionation of Minor Lipids from Cold-Pressed Rapeseed Cake Using Supercritical CO2

Published:2012-01-13 Issue:6 Volume:89 Page:1135-1144
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Uquiche Edgar¹²,Fica Ximena¹,Salazar Katherine¹,del Valle José M.³

Affiliation:

1. ; Department of Chemical Engineering, Center of Food Biotechnology and Bioseparations (BIOREN); Universidad de La Frontera (UFRO); P.O. Box 54-D Temuco Chile

2. ; Technology and Processes Unit, Agriaquaculture Nutritional Genomic Center, CGNA (R10C1001); UFRO; Temuco Chile

3. ; Department of Chemical and Bioprocess Engineering; Pontificia Universidad Católica de Chile; P.O. Box 306 Santiago Chile

Funder

Chilean agency Fondecyt

Agriaquaculture Nutritional Genomic Center, CGNA

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference24 articles.

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2. United States Environmental Protection Agency http://www.epa.gov/ttn/atw/nata2002/tables.html 2011

3. Oxidative stability of canola oils extracted with supercritical carbon dioxide;Przybylski;LWT Food Sci Technol,1998

4. Determination of antioxidant compounds and antioxidant activity in commercial oilseeds for food use;Tuberoso;Food Chem,2007

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