Contents: Fundamentals of Processing with Supercritical Fluids * Carbon Dioxide as a Supercritical Solvent in Fatty Acid Refining: Theory and Practice * Mass Transfer Phenomena in Supercritical Carbon Dioxide Extraction for Production of Spice Essential Oils * Biochemical Reactions in Supercritical Fluids * Use of Semi—Preparative Supercritical Chromatography for the Separation and Isolation of Flavor and Food Constituents * Separation of Oil from Fried Chips by a Supercritical Extraction Process: An Overview of Bench—Scale Test Experience and Process Economics * Selecting a Pump for Supercritical Fluid Service * Natural Antioxidants Produced by Supercritical Extraction * Separation of Ethanol—Water Solution with Supercritical CO2 in the Presence of a Membrane * Supercritical Fractionation of Butter Oil Supercritical Carbon Dioxide Processing of Orange Juice: Effects on Pectinesterase * Microbiology and Quality Attributes * Superficial Fluid Carbon Dioxide Technology for Extraction of Spices and Other High—Value Bioactive Compounds * Extraction of Oil from Evening Primrose Seed with Supercritical Carbon Dioxide * High Pressure Extraction of Organics from Water Production of Low—Fat and Low—Cholesterol Foodstuffs of Biological Products by Supercritical CO2 Extraction—Process and Applications * Fractionation of Beef Tallow with Supercritical CO2 Extraction of Oil from Seaweed — Palmeria Palmata * Commercial Feasibility of Supercritical Extraction Plant for Making Reduced—Calorie Peanuts * In Situ Monitoring of Selective Extraction of a Mixture of Higher Fatty Acids with Supercritical Carbon Dioxide * References * Index'