Applications for supercritical fluid technology in food processing
- 1 January 1995
- journal article
- review article
- Published by Elsevier in Food Chemistry
- Vol. 52 (4) , 345-352
- https://doi.org/10.1016/0308-8146(95)93280-5
Abstract
No abstract availableKeywords
This publication has 49 references indexed in Scilit:
- Anhydrous Milk Fat Fractionation with Continuous Countercurrent Supercritical Carbon DioxideJournal of Food Science, 1993
- Extraction of Annatto Seed Pigment by Supercritical Carbon DioxideJournal of Food Science, 1991
- High antioxidant activity of extracts obtained from sage by supercritical co2 extractionJournal of Oil & Fat Industries, 1991
- Inactivation of Pectinesterase in Orange Juice by Supercritical Carbon DioxideJournal of Food Science, 1991
- Supercritical CO2 Conditions Affecting Extraction of Lipid and Cholesterol from Ground BeefJournal of Food Science, 1991
- Deacidification of olive oils by supercritical carbon dioxideJournal of Oil & Fat Industries, 1989
- Fractionation of Anhydrous Milk Fat by Superficial Carbon DioxideJournal of Food Science, 1987
- Selectivities in pure and mixed supercritical fluid solventsIndustrial & Engineering Chemistry Research, 1987
- Modification of supercritical fluid phase behavior using polar cosolventsIndustrial & Engineering Chemistry Research, 1987
- Solexol fractionation of menhaden oilJournal of Oil & Fat Industries, 1952