Lipids in Supercritical Carbon Dioxide: Physical Functional Aspects

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Department of Food Technology, University of Lund, 1994 - Carbon dioxide - 61 pages

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Contents

SUMMARY
1
SUPERCRITICAL FLUID EXTRACTION
13
LIPIDS SUPERCRITICAL CARBON DIOXIDE
23

4 other sections not shown

Common terms and phrases

added addition American Chemical Society amount baking binary bread butter oil carbon dioxide extraction cell changes Chem chromatography compared complex component composition concentration condition constant containing critical crystallization curves decreased density determined diagram dilaurin dissolved dough effect entrainer Equilibria esters ethanol ethanol extract extraction fatty acids Figure flour flow Food fraction function Further gluten lipids glycerides groups Hammam higher important increase interaction liquid lower Lund material measured melting point method methyl mixing mixture molecular weight monolaurin non-polar obtained oleic phase phase behaviour phospholipids physical plants polar lipids possible pressure properties pure lipids range region reported seed separation shown shows solid solubility solubility data solute solvent studied substances supercritical carbon dioxide supercritical CO2 supercritical fluid Table Technology temperature tion triglycerides trilaurin tripalmitin University vessel volume yield

Bibliographic information

TitleLipids in Supercritical Carbon Dioxide: Physical Functional Aspects
AuthorHagar Hammam
PublisherDepartment of Food Technology, University of Lund, 1994
Original fromthe University of Michigan
DigitizedJul 28, 2008
Length61 pages
  
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