Rapid Oil Extraction from Potato Chips
Author:
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
http://www.springerlink.com/index/pdf/10.1007/s11746-010-1558-1
Reference6 articles.
1. Clark PK, Snyder HE (1989) Factors affecting the rapid equilibrium method for analysis of total oil in soybean cultivars. J Am Oil Chem Soc 66:1316–1320
2. Proctor A, Bowen DJ (1996) Ambient temperature extraction of rice bran oil with hexane and isopropanol. J Am Oil Chem Soc 73:811–813
3. Özgül-Yücel S, Proctor A (2004) Rice bran free fatty acid determination by diffuse reflectance infrared spectroscopy. J Am Oil Chem Soc 81:221–224
4. Lam HS, Proctor A (2001) Rapid methods for milled rice surface total lipid and free fatty acid determination. Cereal Chem 78:498–499
5. Jain VP, Proctor A (2008) Pilot scale production of conjugated linoleic acid-rich soy oil by photo-irradiation. J Food Sci 73:E183–E192
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1. Rapid and Nondestructive Determination of Oil Content and Distribution of Potato Chips Using Hyperspectral Imaging and Chemometrics;ACS Food Science & Technology;2024-06-03
2. Rapid Lipid Extraction from Egg Yolks;Journal of the American Oil Chemists' Society;2012-10-20
3. Methodology development for routine estimation of chlorpropham in commercial potato stores;Czech Journal of Food Sciences;2012-01-30
4. Measurement of Conjugated Linoleic Acid (CLA) in CLA-Rich Potato Chips by ATR-FTIR Spectroscopy;Journal of Agricultural and Food Chemistry;2011-02-17
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