๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

Extraction of fat tissue from meat products with supercritical carbon dioxide

โœ Scribed by King, Jerry W.; Johnson, James H.; Friedrich, John P.

Book ID
126906202
Publisher
American Chemical Society
Year
1989
Tongue
English
Weight
561 KB
Volume
37
Category
Article
ISSN
0021-8561

No coin nor oath required. For personal study only.

๐Ÿ“œ SIMILAR VOLUMES

Extraction of flavors from milk fat with
Extraction of flavors from milk fat with supercritical carbon dioxide
โœ A.B. de Haan; J. de Graauw; J.E. Schaap; H.T. Badings ๐Ÿ“‚ Article ๐Ÿ“… 1990 ๐Ÿ› Elsevier Science ๐ŸŒ English โš– 413 KB

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

Supercritical Carbon Dioxide Extraction
Supercritical Carbon Dioxide Extraction of Daidzein and Genistein from Soybean Products
โœ Amitabh Chandra; Muraleedharan G. Nair ๐Ÿ“‚ Article ๐Ÿ“… 1996 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 350 KB ๐Ÿ‘ 2 views

The extractibility of isoflavones by supercritical carbon dioxide was studied by extracting synthetically produced daidzein (I), genistein (2), formononetin (3) and bioehanin A (4). Supercritical fluid carbon dioxide (SFCOJ modified with 20% ethanol at 50ยฐC and 600 atmospheres pressure extracted nea