Microbiological and chemical studies on irradiated black pepper
β Scribed by R. Hewamanna; L.W. Boteju
- Book ID
- 103115096
- Publisher
- Elsevier Science
- Year
- 1985
- Weight
- 218 KB
- Volume
- 36
- Category
- Article
- ISSN
- 0020-708X
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π SIMILAR VOLUMES
Black peppercorns (Piper nigrum L.) were heated at temperatures between 100Β°C and 150Β°C for 15 or 30 min and in a microwave oven at various settings to simulate dry roasting of the spice. Analysis showed that under these conditions there was little change in the amount of volatile oil, oleoresin or
## Abstract Deterpenation of black pepper oil was carried out by column chromatography, and three different oilβsilica gel ratios have been studied to achieve the conditions of maximum economy with reasonable efficiency. The quantitative composition of the oils was established by physical constants