Accelerated extraction of the fat content in cheese using a focused microwave-assisted Soxhlet device

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 6, 1999, Pages 2308-2315

  Garcia Ayuso L E ^a   Velasco, J ^b   Dobarganes, M C ^b   Luque De Castro, M D ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

^b INSTITUTO DE LA GRASA   (Spain)

Author keywords

Cheese; Fat; Focused microwaves; Solid liquid extraction; Soxhlet

Indexed keywords

FATTY ACID; LIPID; POLYMER; TRIACYLGLYCEROL;

ARTICLE; CHEESE; EQUIPMENT; EXTRACTION; FOOD HANDLING; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INSTRUMENTATION; LIPID COMPOSITION; METHODOLOGY; MICROWAVE RADIATION; THIN LAYER CHROMATOGRAPHY;

EID: 0000774871     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf981095f     Document Type: Article

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