Development and intercomparison of improved methods for determination of fat soluble vitamins in food by replacement of hazardous organic solvents with supercritical carbon dioxide.
Project management Ulberth Franz
organizational unit Institute of Food Science
duration 01.01.1996 to-
31.12.1999
Research project (§ 26 & § 27)
Funder none
Competencies
Abstract
The main objectives of this project are to develop fast, reliable analysis procedures for fat soluble vitamins in different food formulas, which are well adapted to the technology of the 21st century and which also are environmentally sound, to validate the methods by an intercomparison study, and to promote their use as standard methods within EU by production of a videotape describing the methodology and by publication of the results in international scientific journals.
keywords supercritical fluid extraction
Publikationen
Project staff
BOKU partners
External partners
Swedish Meat Research institute
none
partner
Joint Research Centre Ispra
none
partner
Ministry of Agriculture, Food, and Forestry, Central Science Laboratory
none
partner
University Lund
Prof. L. Mathiasson
partner