Advances and challenges in the fractionation of edible oils and fats through supercritical fluid processing.

Autor: Gigi AA; Agro-Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India.; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India., Praveena U; Agro-Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India., Pillai PS; Department of Food Science and Nutrition, University of Minnesota, Saint Paul, Minnesota, USA., Ragavan KV; Agro-Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India.; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India., Anandharamakrishnan C; Agro-Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India.; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India.

Publikováno v: Comprehensive reviews in food science and food safety [Compr Rev Food Sci Food Saf] 2024 Sep; Vol. 23 (5), pp. e70017.