Development and intercomparison of improved methods for determination of fat soluble vitamins in food by replacement of hazardous organic solvents with supercritical carbon dioxide.
Projektleitung Ulberth Franz
Institut für Lebensmittelwissenschaften
Laufzeit 01.01.1996 -
31.12.1999
Forschungsprojekt aus §26 oder §27 Mitteln
Geldgeber keiner
Kompetenzfelder
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.
Extraktion überkritischer Flüssigkeit
Publikationen
Mitarbeiter*Innen
BOKU Partner
Externe Partner
Swedish Meat Research institute
keiner
Partner
Joint Research Centre Ispra
keiner
Partner
Ministry of Agriculture, Food, and Forestry, Central Science Laboratory
keiner
Partner
University Lund
Prof. L. Mathiasson
Partner