Anhydrous Milk Fat Fractionation with Continuous Countercurrent Supercritical Carbon Dioxide
- 1 July 1993
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 58 (4), 748-752
- https://doi.org/10.1111/j.1365-2621.1993.tb09350.x
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
- Performance of a Packed Column for Continuous Supercritical Carbon Dioxide Processing of Anhydrous Milk FatBiotechnology Progress, 1993
- Removal of Cholesterol from Milk Fat Using Supercritical Carbon DioxideJournal of Dairy Science, 1989
- Supercritical CO2 Extraction of Carotene and Lutein from Leaf Protein ConcentratesJournal of Food Science, 1988
- Distribution of cholesterol in milk fat fractionsJournal of Dairy Research, 1988
- Fractionation of Anhydrous Milk Fat by Superficial Carbon DioxideJournal of Food Science, 1987
- Modification of butter oil by extraction with supercritical carbon dioxide.Agricultural and Biological Chemistry, 1986
- Physical and chemical characteristics of butterfat fractions obtained by crystallization from molten fatJournal of Oil & Fat Industries, 1985
- The chemical composition and physical properties of fractions of milk fat obtained by a commercial fractionation processJournal of Dairy Research, 1971
- Modification of Milk Fat by Removal of a High Melting Glyceride FractionCanadian Institute of Food Technology Journal, 1968
- Physical properties of milk fat: I. Influence of chemical modificationJournal of Dairy Research, 1961