Removal of off-flavors and isolation of fatty acids from boiled anchovies using supercritical carbon dioxide

Biotechnology and Bioprocess Engineering

Volumn 13, Issue 3, 2008, Pages 298-303

  Park, Ji Yeon ^a   Lee, Min Kyung ^a   Uddin, Md Salim ^a   Chun, Byung Soo ^a  

^a Pukyong National University   (South Korea)

Author keywords

Boiled anchovies; Fatty acid; Off flavor; Supercritical carbon dioxide

Indexed keywords

CARBON DIOXIDE; DIMETHYL SULFIDE; DOCOSAHEXAENOIC ACID; ICOSAPENTAENOIC ACID; MYRISTIC ACID; ORGANIC SOLVENT; PALMITIC ACID; PALMITOLEIC ACID; POLYUNSATURATED FATTY ACID; STEARIC ACID; TRIMETHYLAMINE;

ANCHOVY; ARTICLE; CONTROLLED STUDY; FATTY ACID ANALYSIS; FLAVOR; FOOD PROCESSING; ISOLATION PROCEDURE; LIPID COMPOSITION; PRESSURE; SUPERCRITICAL FLUID EXTRACTION; TEMPERATURE;

ENGRAULIDAE;

EID: 47849088142     PISSN: 12268372     EISSN: None     Source Type: Journal    
DOI: 10.1007/s12257-007-0024-x     Document Type: Article

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