Supercritical fluid extraction of lipids from deep-fried food products

JAOCS, Journal of the American Oil Chemists' Society

Volumn 74, Issue 12, 1997, Pages 1517-1523

  Devineni, N ^a   Mallikarjunan, P ^a   Chinnan, M S ^a   Phillips, R D ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

Chicken nuggets; Deep fat frying; Fatty acids; Goldfisch; Lipid extraction; Potato fries; Response surface methodology; RMS; SFE; Supercritical fluid extraction

Indexed keywords

GALLUS GALLUS; SOLANUM TUBEROSUM;

COMPOSITION EFFECTS; ETHERS; FATTY ACIDS; FOOD PRODUCTS; METHANOL; PRESSURE EFFECTS; STATISTICAL METHODS; SUPERCRITICAL FLUID EXTRACTION; THERMAL EFFECTS;

ANALYSIS OF VARIANCE (ANOVA); GOLDFISCH METHOD; PETROLEUM ETHER; RESPONSE SURFACE METHODOLOGY;

LIPIDS;

EID: 0031362427     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-997-0070-8     Document Type: Article

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