Fatty acid compositions of fish oil extracted from different parts of Indian mackerel (Rastrelliger kanagurta) using various techniques of supercritical CO2 extraction

Food Chemistry

Volumn 120, Issue 3, 2010, Pages 879-885

  Sahena, F ^a   Zaidul, I S M ^a   Jinap, S ^a   Yazid, A M ^a   Khatib, A ^a   Norulaini, N A N ^b  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b SCHOOL OF PHYSICS   (Malaysia)

Author keywords

3 Fatty acids; Indian mackerel; PUFA; Supercritical carbon dioxide extraction

Indexed keywords

CARBON DIOXIDE; DOCOSAHEXAENOIC ACID; FATTY ACID; FISH OIL; ICOSAPENTAENOIC ACID; OMEGA 3 FATTY ACID; POLYUNSATURATED FATTY ACID;

ANIMAL TISSUE; ARTICLE; CONTROLLED STUDY; DRUG ISOLATION; FATTY ACID ANALYSIS; FISH; FISH MEAT; HEAD; INTERMETHOD COMPARISON; LIPID COMPOSITION; NONHUMAN; PRESSURE; RASTRELLIGER KANAGURTA; SKIN; SOXHLET EXTRACTION; SUPERCRITICAL CARBON DIOXIDE EXTRACTION; TEMPERATURE; VISCERA;

RASTRELLIGER KANAGURTA;

EID: 74149090442     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.10.055     Document Type: Article

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