Fractionation of fish oil with supercritical carbon dioxide

Journal of Food Engineering

Volumn 88, Issue 3, 2008, Pages 381-387

  Corrêa, Ana Paula Antunes ^a   Peixoto, Camila Arantes ^a   Gonçalves, Lireny Aparecida Guaraldo ^a   Cabral, Fernando Antonio ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

3 Fatty acids; Fish oil; Phase equilibrium; Supercritical carbon dioxide

Indexed keywords

CARBON DIOXIDE; FATTY ACIDS; FISH; PHASE COMPOSITION; PHASE EQUILIBRIA; SUPERCRITICAL FLUIDS;

EICOSAPENTAENOIC ACID (EPA); FISH OIL; SUPERCRITICAL CARBON DIOXIDE;

OILS AND FATS;

ATTALEA FUNIFERA; ORBIGNYA BARBOSIANA;

EID: 43049167403     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.02.025     Document Type: Article

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