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Phase equilibria of fat compounds with supercritical carbon dioxide

โœ Scribed by J. Stoldt; C. Saure; G. Brunner


Publisher
Elsevier Science
Year
1996
Tongue
English
Weight
531 KB
Volume
116
Category
Article
ISSN
0378-3812

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Extraction of flavors from milk fat with
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