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Studies on pepper oleoresin from pepper rejections.

Narayana, K. and Dwarakanath, C. T. and Ramachandra Rao, T. N. and Johar, D. S. (1964) Studies on pepper oleoresin from pepper rejections. Spices Bulletin, 3 (8). pp. 117-120.

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Pepper rejections form the chief by product in pepper grading. Analysis has shown that these rejections are a good source of the 'bite' factor of pepper, namely piperine. The present studies relate to a) the different methods of extraction of oleoresin and b) the storage studies relating to oleoresin. Data has been presented relating to the relative efficiencies of treatments for maximum extraction of piperine. The storage studies cover a period of 6 months and reveal the stability of the packed oleoresin at different temperatures and humidities.

Item Type: Article
Uncontrolled Keywords: Pepper rejections, pepper grading, oleoresin
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments > 09 Pepper
600 Technology > 09 Industrial oils, fats, waxes, gases > 03 Essential oils
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Jul 2013 06:45
Last Modified: 24 Jul 2013 06:45
URI: http://ir.cftri.com/id/eprint/5668

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