Deodorisation of fish oil by nanofiltration membrane process: focus on volatile flavour compounds and fatty acids composition-Reference-Cited by-同舟云学术

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Deodorisation of fish oil by nanofiltration membrane process: focus on volatile flavour compounds and fatty acids composition

Published:2017-11-06 Issue:3 Volume:53 Page:692-699
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Fang Yizhou¹,Gu Saiqi¹,Zhang Jianyou¹,Liu Shulai¹,Ding Yuting¹,Liu Jianhua¹^ORCID

Affiliation:

1. Department of Food Science and Engineering; Ocean College; Zhejiang University of Technology; Hangzhou 310014 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13644/fullpdf

Reference30 articles.

1. Steam deodorization of edible fats and oils;Bailey;Industrial and Engineering Chemistry,1941

2. Effect of chemical refining on the quality of kenaf (hibiscus cannabinus) seed oil;Chew;Industrial Crops & Products,2016

3. Production and refinement of oil from carp (Cyprinus carpio) viscera;Crexi;Food Chemistry,2010

4. Edible Oil Refining: Current and Future Technologies

5. Thermal gradient deacidification of crude rice bran oil utilizing supercritical carbon dioxide;Dunford;Journal of the American Oil Chemists’ Society,2001

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