Loading...

QR Code

Influence of Oryzanol on Determination of the Acid Value of Oil

Bibliografiske detaljer
Hovedforfatter:	Shine.E.P
Format:	Dissertation
Udgivet:	Mumbai University of Mumbai 2003
Fag:	Food Science and Technology

Lignende værker

Suitability of Preoxide Value (PV) and Free Fatty Acids (FFA)as Indices of Spoilage of Oil Sardine
af: Sunooj K.V
Udgivet: (2003)

Development of Flavoured Oil
af: Roshni N.
Udgivet: (2013)

Studies on the Quality and Shelf Life of Value Added Products Prepared From Indian Oil Sardine
af: Aneesh T.P
Udgivet: (2007)

Studies on Bioactive Constituents of Sesame Oil
af: Jaseena K.T
Udgivet: (2006)

Studies on Edible Fish Powder from Oil Sardine
af: Nisha P. Mathew
Udgivet: (2004)

Supercritical Fluid Extraction of Rice Bran Oil
af: Suresh Mammen Thomas
Udgivet: (2003)

Canning of Fresh Mackerel in Oil and Natural Style
af: Nissamuddeen N.
Udgivet: (2004)

Extraction and Gas Chromatographic Analysis of Spice Oils and a Comparative Study of Antimicrobial Activities of Spice Oil and Oleoresin
af: Maneesh Mohan
Udgivet: (2010)

Studies on the Physico-chemical Characteristics of Oil Extracted from Banana Chips Fried in Physically Refined Rice Bran Oil
af: Noushin Waize
Udgivet: (2005)

Studies on the Physicochemical Properties of Different Types of Coconut Oil
af: Afeefa A.
Udgivet: (2010)

Studies on the Esterification of Phytosterolswith Fish Oil Using Different Catalysts and Conditions
af: Umeshkumar K.P
Udgivet: (2005)

Screening Pepper Varieties for Value Addition
af: Dhilip Kumar P.C
Udgivet: (2005)

A Comparative Study of the Quality Characteristics of an Organic Acid Silage and a Mineral Acid Silage from Sole Fish
af: Aneesha Akbar
Udgivet: (2003)

Storage Study of Indian Oil Sardine Under Refrigerated Condition
af: Nageena K.C
Udgivet: (2003)

Quantitative Determination of Anthraquinones as Coloring Reagent in Selected Fruit Beverages
af: Sadeeda M.
Udgivet: (2015)

Studies on the Quality and Shelf Life of Marnated Indian Oil Sardine Sardinella longiceps
af: Jyothi C.S
Udgivet: (2007)

Fortification of Bread by Introduction of Spice Volatile oils: a Laboratory Attempt
af: Ajay R.
Udgivet: (2010)

Effect of Natural Essential Oils on Quality Characteristics for Chilled Stored Giant Trevally Fillets
af: Athira V.P
Udgivet: (2011)

Development of value added drink by using kombucha culture
af: P T Muhsina
Udgivet: (2017)

Effect of Amino Acids on the Growth Response of Latric Starter Culture in Yoghurt
af: Ajmal Bavakutty M.
Udgivet: (2003)

Studies on Chemical Composition and Antibacterial Activity of Essential Oils from Aromatic Plants
af: Zareena Abubacker Mohamed
Udgivet: (2013)

Studies on the Effect of Frying on the Quality Parameters of Physically Refined Rice Bran Oil
af: Ajula Viswanath
Udgivet: (2005)

Identification and Estimation of Amino Acids in Cashew, Pista, Almond and Ground Nut
af: Jijith Rahman N.
Udgivet: (2008)

Quality Parameters of Oils and Fats: a Comparative Study Between Marketed and Extracted Samples
af: Jackson Michael
Udgivet: (2008)

The Effect of Amino Acids on the Growth Response of Lactic StarterCulture in Bio-Yogurt
af: Murshid A
Udgivet: (2003)

Influence of Pretreatments on the Quality Attributes of Mango Slices During Deep Freezing
af: Sangeetha V.A
Udgivet: (2010)

Extrusion of Fish Meat and Wheat Semolina: Influence of Certain Processing Parameters
af: Suhail Meempetta
Udgivet: (2004)

Studies on the Influence of Pre-curing and Storage Techniques on the Quality of Vanilla Beans
af: Krishnakumar K.
Udgivet: (2005)

In-vitro Anti-fungal Studies and determination of Protein Content in newly Developed Jam Cyclea Peltata
af: Mukila C.M
Udgivet: (2015)

Studies on the Effect of Frying Oil on Chilled Storage of Cutlets Prepared from Rohu Filleing Waste labeo rohita
af: Salva K.
Udgivet: (2009)

Quantification of the Trans Fatty Acids in Popular Branded Snacks by Gas Chromatography and FT-IR Spectroscopy
af: Jeo Joseph George
Udgivet: (2009)

Development of a medicated juice and standardization using alpha-carotene, beta carotene and ascorbic acid
af: Yuseera Rahman C.K
Udgivet: (2015)

Quality Changes of Prawn During Chilled Condition with Special Reference K-Value Penaeus Indicus
af: Jithin M.P
Udgivet: (2011)

Effect of Sprouting on Nutritional Value of Mung Beans and Common Beans Phaseolus vulgaris
af: Bins K.Thomas
Udgivet: (2009)

Value Addition of Jackfruit Seed Flour in Formulation of Instant Noodles artocarpus heterophyllus Lam.
af: Chinju K.S
Udgivet: (2014)

Quality Upgradation and Refrigerated Storage of Fish Finger from Low Value Fishes
af: Simi A.
Udgivet: (2003)

Development and Evaluation of A Value Added Beverage From Unprocessed Chhana Whey
af: Anjana Rajan
Udgivet: (2009)

Nutritional Assessment and Value Added Products from Jackfruit Seed Flour artocarpus heterophyllus lam.
af: Mohammed Farshad Hamza
Udgivet: (2013)

Influence of Pretreatments on Postharvest Quality Atributes and Shelf Life Extension of Papaya Fruits Stored at Low Tempareture carica papaya L.
af: Jinto James
Udgivet: (2011)

Inhibitory effect of carnosic acid containing natural antioxidants on oxidative deterioration of caranx ignobilis fish fillets during chilled storage
af: Rohini, N.
Udgivet: (2011)