Tag Archives: lipids

AP-220 – APPLICATION OF SUPERCRITICAL CARBON DIOXIDE IN LIPID VESICLE DESIGN AND EXTRACTION OF OIL FROM POTATO CHIPS

Michael Emil Wagner A Dissertation Presented to the Faculty of the Graduate School of Cornell University In Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy Supercritical carbon dioxide (SC-CO2) has emerged as a non-toxic and environmentally … Continue reading →

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AP-219 – Sequential Extraction and Purification of Triglycerides and Carotenoids with Supercritical Carbon Dioxide for Valorization of the Integrated Algal Biorefinery

Elise B. GilcherMary Kate M. LaneRachel S. PontiousMary Ben L. ApatoffMelissa M. Ahrens-VíquezJulie B. Zimmerman* Abstract The costs associated with producing renewable biofuels from algae have been prohibitive to their commercialization. However, an integrated biorefinery approach, in which additional high-value … Continue reading →

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November 2023: Extraction of High-Value Lipids and Phenolic Compounds Using the SFT-120SFE System

Sorghum Bran is an abundant source of various high-valve bioactive compounds. Many of these compounds contain significant quantities of lipids, phenolic and other acids. These flavonoids are known to offer a variety of benefits in medicinal chemistry due to their … Continue reading →

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AP-200 – Density of marine lipids in equilibrium with carbon dioxide

Bernhard Seifried, Feral Temelli∗ Department of Agricultural, Food and Nutritional Science, University of Alberta, 2-06C Agriculture/Forestry Building, Edmonton, Alberta, Canada T6G 2P5 The density of marine lipids in equilibrium with carbon dioxide (CO2) was determined using a view cell equipped … Continue reading →

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AP-178 – Extraction of High-Value Lipids and Phenolic Compounds from Sorghum Bran via a Sequential Supercritical Carbon Dioxide Approach

Arda Tuhanioglu and Ali Ubeyitogullari* ACS Food Sci. Technol. 2022, 2, 12, 1879–1887 Publication Date:November 24, 2022 https://doi.org/10.1021/acsfoodscitech.2c00266 Copyright © 2022 American Chemical Society Sorghum bran, containing high-value lipids and phenolic compounds, is an underutilized food processing byproduct. This study … Continue reading →

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