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Impact of lipid degradation processe...

Tipsrisukond, Narin.

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Impact of lipid degradation processes, and supercritical carbon dioxide extraction on flavor characteristics of lard.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Impact of lipid degradation processes, and supercritical carbon dioxide extraction on flavor characteristics of lard./
Author:	Tipsrisukond, Narin.
Description:	114 p.
Notes:	Source: Dissertation Abstracts International, Volume: 64-05, Section: B, page: 1958.
Contained By:	Dissertation Abstracts International64-05B.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3091972
ISBN:	049639681X

Impact of lipid degradation processes, and supercritical carbon dioxide extraction on flavor characteristics of lard.
Tipsrisukond, Narin.

Impact of lipid degradation processes, and supercritical carbon dioxide extraction on flavor characteristics of lard. - 114 p.

Source: Dissertation Abstracts International, Volume: 64-05, Section: B, page: 1958.

Thesis (Ph.D.)--University of Missouri - Columbia, 2003.

The Lipase E5000 resulted in higher percent free fatty acids (FFA) when compared with the other enzymes at both concentration levels and for each incubation period (P < 0.05). The 1.5% concentration was usually more effective in liberating FF

ISBN: 049639681XSubjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Impact of lipid degradation processes, and supercritical carbon dioxide extraction on flavor characteristics of lard.
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035 $a (UnM)AAI3091972
035 $a AAI3091972
040 $a UnM $c UnM
100 1 $a Tipsrisukond, Narin. $3 1930231
245 1 0 $a Impact of lipid degradation processes, and supercritical carbon dioxide extraction on flavor characteristics of lard.
300 $a 114 p.
500 $a Source: Dissertation Abstracts International, Volume: 64-05, Section: B, page: 1958.
500 $a Supervisors: Andrew D. Clarke; Ingolf U. Grun.
502 $a Thesis (Ph.D.)--University of Missouri - Columbia, 2003.
520 $a The Lipase E5000 resulted in higher percent free fatty acids (FFA) when compared with the other enzymes at both concentration levels and for each incubation period (P < 0.05). The 1.5% concentration was usually more effective in liberating FF
520 $a FFA profiles revealed that C18:1 was the predominant FFA in both lipolysates and thermally degraded lard. Lipase E5000 generated the highest total FFA concentrations (P < 0.05). Aldehydes, alkanes, saturated monocyclics and, in particular, al
520 $a Lard was extracted with SC-CO2 at each of four pressures (8, 20, 35, and 50 MPa) and at each of three temperatures (40, 50 and 60°C). Obtained extracts were analyzed for their titratable FFA, FFA, and volatile profiles. Titratable FFA of SC-
520 $a Total volatiles were concentrated over controls by 5--150 fold depending on extraction conditions. In addition to total volatiles, the aldehydes, enals, alkanes, alkenes, branched alkanes, branched alkenes, and aromatic compounds were affected b
590 $a School code: 0133.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 0 $a University of Missouri - Columbia. $3 1017522
773 0 $t Dissertation Abstracts International $g 64-05B.
790 1 0 $a Clarke, Andrew D., $e advisor
790 1 0 $a Grun, Ingolf U., $e advisor
790 $a 0133
791 $a Ph.D.
792 $a 2003
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3091972