Bovine milk fat has one of the most complex compositions of all natural fats. It is composed
of more than 400 different fatty acids, present primarily as triacylglycerols, which gives milk …

Various innovations have so far been devised to extract cholesterol from foods. Achieving a
supercritical fluid is perhaps one of the greatest human successes in the field of extraction …

Extraction has been used probably since the discovery of fire. Egyptians and Phoenicians,
Jews and Arabs, Indians and Chinese, Greeks and Romans, and even Mayans and Aztecs …

Soybean oil fractions were obtained by collecting the extract at different time intervals during
supercritical carbon dioxide extraction. The extraction was performed at the following …

Physicochemical and microbiological characteristics, fatty acid composition and thermal
stability of traditional Tunisian butter (TTB) were studied. Changes in microbiological and …

Wax and other lipophilic compounds of triticale straw were extracted with supercritical
carbon dioxide (SC-CO2) and hexane. Extraction with SC-CO2 was carried out at 70° C and …

The solid fat content (SFC) is an important physical property of lipids, expressing their
physical, sensorial, technological and protecting/release properties. In spite of being …

In this study, physicochemical and quality properties, fatty acid composition, and triglyceride
composition of Iranian Kurdish butter oil (IKBO) obtained from yogurt drink (doogh) butter …

Based on years of academic and industrial research by an international panel of experts,
Chemical, Biological, and Functional Properties of Food Lipids, Second Edition provides a …

Bran from triticale cultivars Ultima and Pronghorn and Canadian Prairie Spring (CPS) wheat
were fractionated using a two-step sequential supercritical carbon dioxide (SC–CO2) …