[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Studies on the shelf-life of Indian mandarin oil. Part I. Effect of different treatments.

Parekh, C. M. and Pruthi, J. S. and Jain, N. L. and Tandon, G. L. and Girdhari, Lal. (1961) Studies on the shelf-life of Indian mandarin oil. Part I. Effect of different treatments. Food Science, 10 (11). pp. 358-363.

[img] PDF
Food Science, Volume-10( (1961) 358-363.pdf - Published Version
Restricted to Registered users only

Download (188kB)

Abstract

The investigation embraced studies on treatments like (i) desiccation. (ii) acidification (iii) demineralization (iv) gas packaging and (v) use of different containers; In addition, other aspects viz., use of antioxidants, temperature of storage and type of essential oil (cold pressed or steam distilled) have been studied but reported e1sewhere

Item Type: Article
Uncontrolled Keywords: Indian mandarin oils, shelf life, gas packaging
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 09 Industrial oils, fats, waxes, gases > 03 Essential oils
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Jul 2016 10:01
Last Modified: 28 Jul 2016 10:01
URI: http://ir.cftri.com/id/eprint/5834

Actions (login required)

View Item View Item