Characteristics of lipids in tomato seeds
✍ Scribed by Takásová, J. ;Drdák, M. ;Minarovičová, I.
- Publisher
- John Wiley and Sons
- Year
- 1995
- Tongue
- English
- Weight
- 102 KB
- Volume
- 39
- Category
- Article
- ISSN
- 0027-769X
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Seeds were separated from tomato waste by sedimentation and dried in cabinet/fluidised bed dryers at 50, 70 and 90 o C using tray load of 4, 8 and 12 kg m À2 . Sorption isotherms were obtained at 30, 40, 50, 60 and 708C by the static method using saturated salt solutions. The Henderson's model descr
## Abstract The oil extracted from tomato seeds and the resultant cake were evaluated. The whole seeds were analyzed for the gross composition. The oil extracted with hexane was examined for its physical and chemical properties. The residual meal was evaluated for the gross, minerals and amino acid