Modification of Butter Oil by Extraction with Supercritical Carbon Dioxide(Food & Nutrition)
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概要
- 論文の詳細を見る
Modification of butter oil was attempted in order to lower the cholesterol level and to improve the spreadability using extraction with supercritical carbon dioxide (SC-CO_2). Although SC-CO_2 extraction successfully fractionated the triglycerides according to their carbon numbers, cholesterol could not be removed from the triglycerides by this simple extraction. The cholesterol content of SC-CO_2-extracted butter oil could be decreased by passing the extract through a silicic acid column. This process succeeded in lowering both the melting point and cholesterol level of the extracted oil. The flavor of the extracted oil was similar to the original butter.
- 社団法人日本農芸化学会の論文
- 1986-05-23
著者
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FUJIMOTO Kenshiro
Department of Food and Nutrition, Koriyama Women's University
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Fujimoto K
Grakuate School Of Agricultural Science Tohoku University
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Kaneda Takashi
Department of Radiology, Nihon University School of Dentistry at Matsudo
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Fujimoto K
Graduate School Of Agricultural Science Tohoku University
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ARAI Kunio
Department of Biochemistry and Chemical Engineering, Graduate School, Tohoku University
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Fujimoto Kenshiro
Department Of Applied Biological Chemistry Faculty Of Agriculture Tohoku University
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Kaneda Takashi
Department Of Food Chemistry Faculty Of Agriculture Tohoku University:(present Office)koriyama Women
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SHISHIKURA Akihiro
Department of Food Chemistry, Faculty of Agriculture, Tohoku University
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SAITO Shozaburo
Department of Chemical Engineering, Faculty of Engineering Science, Tohoku University
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Arai Kunio
Department Of Chemical Engineering Faculty Of Engineering Science Tohoku University
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Saito Shozaburo
Department Of Chemical Engineering Faculty Of Engineering Science Tohoku University
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Shishikura A
Jikei Univ. School Of Medicine Tokyo Jpn
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Arai Kunio
Department Of Biochemistry And Chemical Engineering Tohoku University
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Shishikura Akihiro
Department Of Food Chemistry Faculty Of Agriculture Tohoku University
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Arai Kunio
Department of Biochemistry & Engineering, Tohoku University
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FUJIMOTO Kenshiro
Department of Applied Biochemistry, Faculty of Agriculture, Tohoku University
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Saito Shozaburo
Department of Biochemistry & Engineering, Tohoku University
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