Supercritical carbon dioxide extraction and conventional extraction of chia seed oils: chemical composition and lipid oxidation

Renata Adriana Labanca(Universidade Federal de Minas Gerais), Marie Alminger(Chalmers University of Technology), Lı́lia Ahrné(United States Congress), Cecilia Svelander(Chalmers University of Technology), Lovisa Eliasson(RISE Research Institutes of Sweden), Raquel Linhares(Universidade Federal de Minas Gerais), Bello de Araújo(Universidade Federal de Minas Gerais)
LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas)
September 12, 2017
Cited by 4

Related Papers

Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms
|Current Research in Food Science|2020|206
Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking
|LWT|2007|194
Effects of Combined Osmotic and Microwave Dehydration of Apple on Texture, Microstructure and Rehydration Characteristics
|LWT|2001|170
Food powder handling and processing: Industry problems, knowledge barriers and research opportunities
|Chemical Engineering and Processing - Process Intensification|2004|147
Innovative Technologies for Food Preservation
|Elsevier eBooks|2017|131