Lipid Recovery from Concentrated Emulsions by Freezing–Thawing as an Alternative to Solvent‐Based Extraction: A Case Study on Mayonnaise

Author:

Okuro Paula K.12,Viau Michèle1,Kermarrec Alice1,Cunha Rosiane L.2,Meynier Anne1,Berton‐Carabin Claire13

Affiliation:

1. INRAE, UR BIA Nantes F‐44316 France

2. Department of Food Engineering and Technology School of Food Engineering University of Campinas Campinas SP 13083‐862 Brazil

3. Laboratory of Food Process Engineering Wageningen University & Research 6700 AA Wageningen The Netherlands

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

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