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dc.contributor.authorRubio Rodríguez, Nuria 
dc.contributor.authorDiego Rupérez, Sara Mª de 
dc.contributor.authorBeltrán Calvo, Sagrario 
dc.contributor.authorJaime Moreno, Isabel 
dc.contributor.authorSanz Díez, Mª Teresa 
dc.contributor.authorRovira Carballido, Jordi 
dc.date.accessioned2016-11-22T10:25:14Z
dc.date.available2016-11-22T10:25:14Z
dc.date.issued2012-03
dc.identifier.issn0260-8774
dc.identifier.urihttp://hdl.handle.net/10259/4280
dc.description.abstractFish and fish by-products are the main natural source of omega-3 polyunsaturated fatty acids, especially EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), both of them with a great importance in the food and pharmaceutical industries. Comparing to conventional fish oil extraction processes such as cold extraction, wet reduction or enzymatic extraction, supercritical fluid extraction with carbon dioxide under moderate conditions (25 MPa and 313 K) may be useful for reducing fish oil oxidation, especially when fish oil is rich in omega-3 such as salmon oil, and the amount of certain impurities, such as some species of arsenic. Furthermore, taking profit of the advantages of supercritical carbon dioxide as extractive solvent, a coupled extraction-fractionation process is proposed as a way to remove free fatty acids and improve fish oil quality, alternatively to physical and chemical refining procedures.en
dc.description.sponsorshipMinistry of Education and Science (CTQ2005-07301), Junta de Castilla y León (GR 167) and Pescanova S.A. (Spain)en
dc.format.mimetypeapplication/pdf
dc.language.isoenges
dc.publisherElsevieren
dc.relation.ispartofJournal of food engineering. 2012, V. 109, n. 2, p. 238-248en
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectFish oilen
dc.subjectOmega-3 fatty acidsen
dc.subjectSupercritical fluid extractionen
dc.subjectCarbon dioxideen
dc.subject.otherChemical engineeringen
dc.subject.otherIngeniería químicaes
dc.titleSupercritical fluid extraction of fish oil from fish by-products: A comparison with other extraction methodsen
dc.typeinfo:eu-repo/semantics/article
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.jfoodeng.2011.10.011
dc.type.hasVersioninfo:eu-repo/semantics/acceptedVersionen


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