| dc.contributor.author | Pourmortazavi, SM | |
| dc.contributor.author | Saghafi, Z | |
| dc.contributor.author | Ehsani, A | |
| dc.contributor.author | Yousefi, M | |
| dc.date.accessioned | 2018-08-26T06:34:58Z | |
| dc.date.available | 2018-08-26T06:34:58Z | |
| dc.date.issued | 2018 | |
| dc.identifier.uri | http://dspace.tbzmed.ac.ir:8080/xmlui/handle/123456789/44108 | |
| dc.description.abstract | Various innovations have so far been devised to extract cholesterol from foods. Achieving a supercritical fluid is perhaps one of the greatest human successes in the field of extraction from foodstuffs in last 2 decades. Supercritical fluid extraction (SFE) offers a rapid, environment-friendly and selective method for extracting cholesterol from foods. This review aims at investigating the application of supercritical fluids in extraction of cholesterol. Various factors affecting the SFE, collection systems, examples of cholesterol extraction and SFE benefits are some of the issues discussed in this study. | |
| dc.language.iso | English | |
| dc.relation.ispartof | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | |
| dc.subject | Supercritical fluid | |
| dc.subject | Cholesterol | |
| dc.subject | Lipid | |
| dc.subject | Extraction method | |
| dc.subject | SFE | |
| dc.title | Application of supercritical fluids in cholesterol extraction from foodstuffs: a review | |
| dc.type | Review | |
| dc.citation.volume | 55 | |
| dc.citation.issue | 8 | |
| dc.citation.spage | 2813 | |
| dc.citation.epage | 2823 | |
| dc.citation.index | Web of science | |
| dc.identifier.DOI | https://doi.org/10.1007/s13197-018-3205-z | |
