Extraction of lipids from a specialist dairy stream

Catchpole, Owen J.; Tallon, Stephen; Grey, John B.; Fletcher, Katrina; Fletcher, Andrew

doi:10.1016/j.supflu.2008.01.004

Cited by 44 publications

(26 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This is consistent with the fact that the BPC50 ingredient is derived from b-serum, through further enrichment of the MFGM and complex lipids components (Catchpole et al, 2008). The variation (3) a Values are mg GD 3 g À1 of powder except the unpasteurized milk samples where the values are mg mL À1 .…”

Section: Ganglioside In Dairy Productssupporting

confidence: 74%

“…The two infant formulae were commercial, 0e6 months, whey dominant, premium infant formulae. The b-serum (Fletcher, Catchpole, Grey, & Pritchard, 2006) and buttermilk protein concentrate (BPC50; Catchpole, Tallon, Grey, Fletcher, & Fletcher, 2008) samples were proprietary products manufactured by Fonterra Co-operative Group Ltd. (New Zealand), enriched in milkfat globule membrane and complex lipids obtained from cream. Both b-serum (w20% fat) and BPC50 (w30% fat) are distinct from buttermilk (w10% fat) in that buttermilk contains a relatively low level of complex lipid.…”

Section: Samplesmentioning

confidence: 99%

See 1 more Smart Citation

Liquid chromatography–high-resolution electrostatic ion-trap mass spectrometric analysis of GD3 ganglioside in dairy products

Fong¹,

Norris²,

McJarrow³

2011

International Dairy Journal

View full text Add to dashboard Cite

Section: Ganglioside In Dairy Productssupporting

confidence: 74%

Section: Samplesmentioning

confidence: 99%

Liquid chromatography–high-resolution electrostatic ion-trap mass spectrometric analysis of GD3 ganglioside in dairy products

Fong¹,

Norris²,

McJarrow³

2011

International Dairy Journal

View full text Add to dashboard Cite

“…The process has the advantage of producing fat-free or fat-reduced potato chips. According to the expected taste the amount of remaining fat in the potato chips can easily be controlled [7,8] .…”

Section: Advantages and Drawbacks Of Supercritical Co 2 (Sc-co 2 )mentioning

confidence: 99%

A Review on Supercritical Fluid Extraction as New Analytical Method

Abbas¹,

Mohamed²,

Abdulamir³

et al. 2008

American J. of Biochemistry and Biotechnology

101

View full text Add to dashboard Cite

This review study summarized the Supercritical Fluid Extraction (SFE) as new analytical method. The advantage and disadvantage of CO 2 (SC-CO 2 )as well as special applications of SFE in food processing such as removal of fat from food, enrichment of vitamin E from natural sources, removal of alcohol from wine and beer, encapsulation of liquids for engineering solid products and extraction and characterization of functional compounds were also highlighted. The study also covered the application of SFE in food safety such as rapid analysis for fat content, rapid analysis for pesticides in foods as well as the recent applications of SFE in food such as supercritical particle formation and nan particle formation and ssupercritical drying. The outcome finding confirmed that SFE was found to be advance, fast, reliable, clean and cheap methods for routine food analysis.

show abstract

“…This might be attributed to the following advantages of DE: (1) low normal boiling point (À24.8 C) suggesting lower solvent residual; 19 (2) DE has high affinity to oily substances and partial miscibility with water; 16 (3) DE exhibiting non-toxicity in lipid extraction has been considered as a green and safe solvent for food industry by the European Food Safety Authority. 20,21 Thus far, there have been many studies on SDE applications: (1) extraction of water from high-moisture coal; 22 (2) removal of undesired contaminants from polluted materials; 23,24 (3) extraction of lipids or bioactive components from high-moisture materials. For example, extraction lipids from high-moisture tuna liver 25 or microalgae 19,26 and extraction of free lutein from marigold owers.…”

Section: Introductionmentioning

confidence: 99%