Effect of Growth Temperature on the Physico-Chemical Characteristics of Fungal Oil
β Scribed by Joshi, Sunita ;Mathur, J. M. S.
- Publisher
- John Wiley and Sons
- Year
- 1987
- Weight
- 316 KB
- Volume
- 89
- Category
- Article
- ISSN
- 0931-5985
No coin nor oath required. For personal study only.
π SIMILAR VOLUMES
The quality characteristics and composition of sesame oils prepared at di β erent roasting temperatures (160Γ250Β‘C) from sesame seeds using a domestic electric oven were evaluated as compared to an unroasted oil sample : only minor increases (P \ 0Γ05) in characteristics, such as peroxide value, carb
Few strains of fungi isolated from various foodstuffs were investigated for their sensitivity to heat and subsequent tolerance to two preservatives; namely sorbic acid (SA) and butylated hydroxyanisole (BHA). Wide variations in their heat injury and sensitivity to the preservatives were noticed. Muc
## Abstract The effect of some herbicides on the soybean oil quality and quantity has been studied. Herbicides caused a highly significant increase in soybean oil content. Statistical analysis showed that there was no and highly significant differences in acid value; unsaponifiables and saponificat