| Supercritical carbon dioxide extraction of spirulina platensis component and removing the stench. | |
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MedLine Citation:
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PMID: 10552548 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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The chemical component of spirulina was determined by supercritical CO(2) extraction. The protein and essential amino acid contents of spirulina powder were not significantly decreased through supercritical CO(2) extraction, but the contents of total amino acid and lipids were reduced. The spirulina powder had a stench smell before, but not after, supercritical CO(2) extractions. The highest yield rate of lipids was obtained at an extraction pressure of 35 MPa and an extraction time of 4 h. The lipids could be used as additives of health foods containing gamma-linolenic acid. |
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Authors:
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H Qiuhui |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Journal of agricultural and food chemistry Volume: 47 ISSN: 0021-8561 ISO Abbreviation: J. Agric. Food Chem. Publication Date: 1999 Jul |
Date Detail:
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Created Date: 2000-08-30 Completed Date: 2000-08-30 Revised Date: 2006-11-15 |
Medline Journal Info:
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Nlm Unique ID: 0374755 Medline TA: J Agric Food Chem Country: UNITED STATES |
Other Details:
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Languages: eng Pagination: 2705-6 Citation Subset: IM |
Affiliation:
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College of Food Science, Nanjing Agricultural University, Nanjing 210095, China. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Bacterial Proteins
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chemistry* Carbon Dioxide / chemistry Food Handling* Spirulina |
| Chemical | |
Reg. No./Substance:
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0/Bacterial Proteins; 124-38-9/Carbon Dioxide |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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