𝔖 Bobbio Scriptorium
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Extraction of atabron residues from cabbage with supercritical carbon dioxide

✍ Scribed by F. M. Lanças; M. A. Barbirato; M. S. Galhiane

Book ID
112722048
Publisher
Springer
Year
1996
Tongue
English
Weight
287 KB
Volume
42
Category
Article
ISSN
0009-5893

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Next to triglycerides, milk fat contains a large number of components (lactones, ketones, aldehydes) that provide milk fat with its characteristic flavor. In this study, supercritical carbon dioxide has been found to be a good solvent for the extraction of these flavor components from milk fat. Conc