{"id":{"repo_id":"wku-diss","oai_identifier":"oai:digitalcommons.wku.edu:theses-1741"},"canonical_url":"https://search.dev.ndltd.org/etd/wku-diss/oai:digitalcommons.wku.edu:theses-1741","repository":{"repo_id":"wku-diss","name":"Western Kentucky University","base_url":"https://digitalcommons.wku.edu/do/oai/"},"display":{"title":"Analysis of Fats and Fat-Soluble Components in Foods Using Supercritical Fluid Extraction and Chromatographic Techniques","abstract":"The purpose of this study was to develop experimental procedures for the extraction of fats from common foods using SFE and to determine by chromatographic techniques the fat-soluble components that are extracted with the fats. In this study various food samples were examined including french fries from Wendy's, McDonald's and Burger King, as well as potato chips, peanut butter and donuts. Soxtec extraction was used as the standard method for comparison of results (percentage of fat) obtained from SFE. Gas chromatography and gas chromatography/mass spectrometry were used for the determination of fat-soluble components (fatty acids), after extraction of fat from food products.","abstract_html":"The purpose of this study was to develop experimental procedures for the extraction of fats from common foods using SFE and to determine by chromatographic techniques the fat-soluble components that are extracted with the fats. In this study various food samples were examined including french fries from Wendy's, McDonald's and Burger King, as well as potato chips, peanut butter and donuts. Soxtec extraction was used as the standard method for comparison of results (percentage of fat) obtained from SFE. Gas chromatography and gas chromatography/mass spectrometry were used for the determination of fat-soluble components (fatty acids), after extraction of fat from food products.","abstract_has_math":false,"creators":["Patel, Sneha"],"institution":null,"degree_name":"Master of Science","degree_level":null,"degree_discipline":"Department of Chemistry","degree_department":null,"school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":1999,"date_issued":"1999-05-01T07:00:00Z","date_published":"1999-05-01T07:00:00Z","updated_at":"2026-07-24T06:07:48Z","subjects":["Chemistry"],"languages":[],"rights":[],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://digitalcommons.wku.edu/theses/738","outbound_label":"Repository record","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:creator","label":"Author","values":["Patel, Sneha"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Department of Chemistry"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Chemistry"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["https://digitalcommons.wku.edu/theses/738"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["The purpose of this study was to develop experimental procedures for the extraction of fats from common foods using SFE and to determine by chromatographic techniques the fat-soluble components that are extracted with the fats. In this study various food samples were examined including french fries from Wendy's, McDonald's and Burger King, as well as potato chips, peanut butter and donuts. Soxtec extraction was used as the standard method for comparison of results (percentage of fat) obtained from SFE. Gas chromatography and gas chromatography/mass spectrometry were used for the determination of fat-soluble components (fatty acids), after extraction of fat from food products."]},{"key":"dc:title","label":"Title","values":["Analysis of Fats and Fat-Soluble Components in Foods Using Supercritical Fluid Extraction and Chromatographic Techniques"]}]}],"canonical_facts":{"dc:creator":["Patel, Sneha"],"dc:description.abstract":["The purpose of this study was to develop experimental procedures for the extraction of fats from common foods using SFE and to determine by chromatographic techniques the fat-soluble components that are extracted with the fats. In this study various food samples were examined including french fries from Wendy's, McDonald's and Burger King, as well as potato chips, peanut butter and donuts. Soxtec extraction was used as the standard method for comparison of results (percentage of fat) obtained from SFE. Gas chromatography and gas chromatography/mass spectrometry were used for the determination of fat-soluble components (fatty acids), after extraction of fat from food products."],"dc:identifier":["https://digitalcommons.wku.edu/theses/738"],"dc:subject":["Chemistry"],"dc:title":["Analysis of Fats and Fat-Soluble Components in Foods Using Supercritical Fluid Extraction and Chromatographic Techniques"],"dc:type":["Thesis"],"thesis:degree_discipline":["Department of Chemistry"],"thesis:degree_name":["Master of Science"]},"updated_at":"2026-07-24T06:07:48Z"}