Comparison of classical and alternative extraction methods for the quantitative extraction of fat from plain chocolate and the subsequent application to the detection of added foreign fats to plain chocolate formulations
- 1 January 2000
- journal article
- Published by Elsevier in Food Research International
- Vol. 33 (9) , 733-741
- https://doi.org/10.1016/s0963-9969(00)00063-6
Abstract
No abstract availableKeywords
This publication has 31 references indexed in Scilit:
- Detection and quantification of cocoa butter equivalents in chocolate model systems: analysis of triglyceride profiles by high resolution GCFood Chemistry, 1999
- Supercritical fluid extraction (SFE) in food analysis: A reviewFood Additives & Contaminants, 1998
- Review of cocoa butter and alternative fats for use in chocolate—Part B. Analytical approaches for identification and determinationFood Chemistry, 1998
- Comparison of Supercritical Fluid and Soxhlet Extraction Methods for the Determination of Chlorothalonil from Cranberry Bog SoilsJournal of Agricultural and Food Chemistry, 1998
- Determination of Crude Fat in Food Products by Supercritical Fluid Extraction and Gravimetric AnalysisJournal of Chemical Education, 1997
- Extraktion mit überkritischen Fluiden, mikrowellenunterstützte und Soxhlet-Extraktion zur Probenvorbereitung von Boden und Klärschlamm für die gaschromatographische Analytik der PCBAdvanced Synthesis & Catalysis, 1997
- Comparison of Extraction Techniques, Including Supercritical Fluid, High-Pressure Solvent, and Soxhlet, for Organophosphorus Hydraulic Fluids from SoilAnalytical Chemistry, 1996
- Extraction of Fat from Ground Beef for Nutrient Analysis Using Analytical Supercritical Fluid ExtractionJournal of Agricultural and Food Chemistry, 1996
- Comparison of supercritical fluid extraction with classical sonication and Soxhlet extractions for selected pesticidesAnalytical Chemistry, 1992
- Supercritical fluid extraction of vegetable and animal fats with CO2—A mini reviewFood Chemistry, 1992