Concentration of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) of tuna oil by urea complexation: Optimization of process parameters

Journal of Food Engineering

Volumn 73, Issue 3, 2006, Pages 203-209

  Liu, Shucheng ^a,b,c   Zhang, Chaohua ^b   Hong, Pengzhi ^b   Ji, Hongwu ^b  

^a SOUTH CHINA SEA INSTITUTE OF OCEANOLOGY   (China)

^b GUANGDONG OCEAN UNIVERSITY   (China)

^c UNIVERSITY OF CHINESE ACADEMY OF SCIENCES   (China)

Author keywords

Polyunsaturated fatty acid; Process optimization; Tuna oil; Urea complexation

Indexed keywords

CRYSTALLIZATION; FATTY ACIDS; MATHEMATICAL MODELS; OILS AND FATS; POLYNOMIALS; REGRESSION ANALYSIS;

POLYUNSATURATED FATTY ACID; PROCESS OPTIMIZATION; TUNA OIL; UREA COMPLEXATION;

UREA;

SCOMBRIDAE GEN. SP.;

EID: 27644460895     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.01.020     Document Type: Article

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