Characterization of Lecithin Isolated from Anchovy (Engraulis japonica) Residues Deoiled by Supercritical Carbon Dioxide and Organic Solvent Extraction

Journal of Food Science

Volumn 77, Issue 7, 2012, Pages

  Lee, Seung Mi ^a   Asaduzzaman, A K M ^a   Chun, Byung Soo ^a  

^a Pukyong National University   (South Korea)

Author keywords

Anchovy; High performance liquid chromatography; Lecithin; Oxidative stability; Supercritical carbon dioxide extraction

Indexed keywords

CARBON DIOXIDE; DOCOSAHEXAENOIC ACID; HEXANE; ICOSAPENTAENOIC ACID; N-HEXANE; PHOSPHATIDYLCHOLINE; PHOSPHATIDYLETHANOLAMINE; SOLVENT;

ANIMAL; ARTICLE; CHEMISTRY; FISH; FOOD HANDLING; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METABOLISM; METHODOLOGY; PRESSURE; TEMPERATURE; THIN LAYER CHROMATOGRAPHY;

ANIMALS; CARBON DIOXIDE; CHROMATOGRAPHY, GAS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CHROMATOGRAPHY, THIN LAYER; DOCOSAHEXAENOIC ACIDS; EICOSAPENTAENOIC ACID; FISHES; FOOD HANDLING; HEXANES; LECITHINS; PHOSPHATIDYLCHOLINES; PHOSPHATIDYLETHANOLAMINES; PRESSURE; SOLVENTS; TEMPERATURE;

ENGRAULIDAE; ENGRAULIS JAPONICUS;

EID: 84863536675     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02764.x     Document Type: Article

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