• Corpus ID: 16073807

The use of supercritical fluid extraction technology in food processing

@inproceedings{Mohameda2003TheUO,
  title={The use of supercritical fluid extraction technology in food processing},
  author={R. S. Mohameda and G. A. Mansoorib},
  year={2003}
}

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References

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The use of supercritical fluid extraction technology in food processing
Chemical Engineering Department, The University of Illinois-Chicago, 810 S. Clinton Street, Chicago, IL 60607-7000 USA, e-mail: mansoori@uic.edu (*) Corresponding Author There is an increasing public
Reduction in cholesterol and fractionation of butter oil using supercritical CO2 with adsorption on alumina
Cholesterol reduction together with the fractionation of triglycerides in butter oil was obtained using a combined supercritical CO 2 extraction/alumina adsorption process in a high-pressure
Isolation and separation of tocopherols from olive by-products with supercritical fluids
Supercritical fluid extraction of olive pomace, the semisolid residue obtained using two-phase olive oil production systems, and supercritical fluid chromatographic separation of the extracts were
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Supercritical CO 2 extraction (SFE) is a promising alternative to solvent extraction for the measurement of total fat In food products. Total fat was extracted by SFE from samples of food products of
Microbial inactivation by high-pressure
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