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Moisture impact on extractability of phospholipids from leftover egg yolk after enzymatic treatment using supercritical carbon dioxide

  • Published:2015-04 Issue: Volume:94 Page:473-481
  • ISSN:0960-3085
  • Container-title:Food and Bioproducts Processing
  • language:en
  • Short-container-title:Food and Bioproducts Processing

Author:

Navidghasemizad Sahar,Temelli Feral,Wu Jianping

Funder

Alberta Livestock Meat Agency, Ltd.

Alberta Innovates–Bio Solutions

Natural Sciences and Engineering Research Council of Canada

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference28 articles.

1. Composition and structure of hen egg yolk;Anton,2007

2. Isolation and purification of egg yolk phospholipids using liquid extraction and pilot-scale supercritical fluid techniques;Aro;Eur. Food Res.,2009

3. The Avian Egg Chemistry and Biology;Burley,1989

4. The extraction and fractionation of specialty lipids using near critical fluids;Catchpole;J. Supercrit. Fluids,2009

5. Extraction of phospholipids from canola with supercritical carbon-dioxide and ethanol;Dunford;J. Am. Oil Chem. Soc.,1995
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