Time fractionation of minor lipids from cold-pressed rapeseed cake using supercritical CO 2

JAOCS, Journal of the American Oil Chemists' Society

Volumn 89, Issue 6, 2012, Pages 1135-1144

  Uquiche, Edgar ^a,b   Fica, Ximena ^a   Salazar, Katherine ^a   Del Valle, José M ^c  

^a UNIVERSIDAD DE LA FRONTERA   (Chile)

^b Agri Aquaculture Nutritional Genomic Center (CGNA)   (Chile)

^c PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

Author keywords

Minor lipids; Oil fractionation; Pre pressed cake; Rapeseed; Supercritical CO 2

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT EFFECT; BRASSICA NAPUS; FRACTIONATION EFFECTS; OIL COMPOSITION; OIL FRACTIONATION; OIL FRACTIONS; OIL YIELD; PRE-PRESSED CAKE; RAPESEED; RAPESEED CAKE; SUPERCRITICAL CARBON DIOXIDES; SUPERCRITICAL CO;

ALCOHOLS; ATMOSPHERIC COMPOSITION; DEGRADATION; LIPIDS; OILSEEDS; PIGMENTS; PLANTS (BOTANY); SUPERCRITICAL FLUID EXTRACTION; VEGETABLE OILS;

CARBON DIOXIDE;

BRASSICA NAPUS;

EID: 84861739097     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-011-1999-1     Document Type: Article

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