Supercritical CO2 conditions affecting extraction of lipid and cholesterol from ground beef
Ground beef was extracted by supercritical CO2 (SC-CO2) with pressure ranging from 103-310 bar at 30-50 degrees C. Higher pressure was needed to increase yield of extracted lipid. The profile of cholesterol content for the fractionated lipid extracted at 172 bar or 310 bar was generally lower in the...
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| Veröffentlicht in: | Journal of food science 1991-01, Vol.56 (1), p.183-187 |
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| container_end_page | 187 |
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| container_issue | 1 |
| container_start_page | 183 |
| container_title | Journal of food science |
| container_volume | 56 |
| creator | Chao, R.R. (Univ. of Missouri-Columbia, Columbia, MO) Mulvaney, S.J Bailey, M.E Fernando, L.N |
| description | Ground beef was extracted by supercritical CO2 (SC-CO2) with pressure ranging from 103-310 bar at 30-50 degrees C. Higher pressure was needed to increase yield of extracted lipid. The profile of cholesterol content for the fractionated lipid extracted at 172 bar or 310 bar was generally lower in the initial stage of extraction and increased with CO2 used. DSC thermograms indicated that, depending upon extraction conditions, the distribution of lipid components of fractionated samples either shifted toward higher melting temperatures or concentrated those lipids melting between 5-25 degrees C |
| doi_str_mv | 10.1111/j.1365-2621.1991.tb08007.x |
| format | Article |
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DSC thermograms indicated that, depending upon extraction conditions, the distribution of lipid components of fractionated samples either shifted toward higher melting temperatures or concentrated those lipids melting between 5-25 degrees C</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1991.tb08007.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Biological and medical sciences ; CARNE DE RES ; CHOLESTEROL ; COLESTEROL ; DIOXIDO DE CARBONO ; DIOXYDE DE CARBONE ; Food industries ; Fundamental and applied biological sciences. 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DSC thermograms indicated that, depending upon extraction conditions, the distribution of lipid components of fractionated samples either shifted toward higher melting temperatures or concentrated those lipids melting between 5-25 degrees C</description><subject>Biological and medical sciences</subject><subject>CARNE DE RES</subject><subject>CHOLESTEROL</subject><subject>COLESTEROL</subject><subject>DIOXIDO DE CARBONO</subject><subject>DIOXYDE DE CARBONE</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. 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DSC thermograms indicated that, depending upon extraction conditions, the distribution of lipid components of fractionated samples either shifted toward higher melting temperatures or concentrated those lipids melting between 5-25 degrees C</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1991.tb08007.x</doi><tpages>5</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 1991-01, Vol.56 (1), p.183-187 |
| issn | 0022-1147 1750-3841 |
| language | eng |
| recordid | cdi_pascalfrancis_primary_19604860 |
| source | Access via Wiley Online Library |
| subjects | Biological and medical sciences CARNE DE RES CHOLESTEROL COLESTEROL DIOXIDO DE CARBONO DIOXYDE DE CARBONE Food industries Fundamental and applied biological sciences. Psychology LIPIDE LIPIDOS Meat and meat product industries TECHNOLOGIE ALIMENTAIRE TECNOLOGIA DE LOS ALIMENTOS VIANDE BOVINE |
| title | Supercritical CO2 conditions affecting extraction of lipid and cholesterol from ground beef |
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