Study on a novel process for the separation of phospholipids, triacylglycerol and cholesterol from egg yolk

A novel process for effective separation of phospholipids, triacylglycerol and cholesterol from fresh egg yolk has been developed and validated in this study. Ethanol was the only organic solvent used in the whole procedure. Following initial separation of protein and total lipids by ethanol, most o...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of food science and technology 2015-07, Vol.52 (7), p.4586-4592
Hauptverfasser:	Su, Yujie, Tian, Ying, Yan, Ruhui, Wang, Chenying, Niu, Fuge, Yang, Yanjun
Format:	Artikel
Sprache:	eng
Schlagworte:	Aqueous solutions beta-cyclodextrin Cardiovascular disease Chemistry Chemistry and Materials Science Chemistry/Food Science Cholesterol Crystallization egg yolk Eggs emulsifiers Ethanol Evaporation Extraction processes Fatty acids Food Science Hyperlipidemia industry Investigations Lipids Low temperature Nutrition Original Original Article phospholipids Phosphorus protein content Solvents Studies Temperature Toxicity triacylglycerols
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!