Methods in Food Analysis 1950
DOI: 10.1016/b978-0-12-395629-3.50009-x
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Extraction Methods and Separation Processes

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Cited by 4 publications
(2 citation statements)
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“…The hexane extract of wheat germ, the subsequent extract \vith 80% ethanol in water, and the residue after extraction were tested alone and in all possible combinations relative to controls. These three wheat germ components were expected to contain, respectively, the lipids, sugars, and protein (see Joslyn 1970). All 28 possible comparisons among these eight treatments were done experimentally (three replications per test).…”
Section: Amino Acid Mixturementioning
confidence: 99%
“…The hexane extract of wheat germ, the subsequent extract \vith 80% ethanol in water, and the residue after extraction were tested alone and in all possible combinations relative to controls. These three wheat germ components were expected to contain, respectively, the lipids, sugars, and protein (see Joslyn 1970). All 28 possible comparisons among these eight treatments were done experimentally (three replications per test).…”
Section: Amino Acid Mixturementioning
confidence: 99%
“…Five replicate subsamples of each dried and ground food type were analysed for lipid content using a petroleum ether solvent in a Soxhlet apparatus (Bligh & Dyer, 1959;Joslyn, 1970). Following drying at 60" C for 24 h, and 1 week in a desiccator, samples were reweighed and the weight lost during extraction was assumed to be lipid.…”
Section: Food Compositionmentioning
confidence: 99%