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Methods for detection of rice-bran, mustard, karanja oils and rice-bran deoiled cake.

Nasirullah, Dr. and Krishnamurthy, M. N. and Nagaraja, K. V. (1992) Methods for detection of rice-bran, mustard, karanja oils and rice-bran deoiled cake. Fett Wissenschaft Technologie, 94 (12). 457-458, 12 ref..

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Abstract

Methods are described for detection of rice bran oil, mustard oil and karanja oil in other vegetable oils and detection of rice bran cake in other oilseed cakes. Rice bran oil is detected by TLC analysis for oryzanol. Mustard oil is detected by a colorimetric test for isothiocyanates. Karanja oil is detected by TLC analysis for karanjin, karanjone, pongaglabrone and pongamol. Rice bran cake may be detected by IR spectrometric analysis for acyl sterol glycosides, or TLC analysis for oryzanol.

Item Type: Article
Uncontrolled Keywords: ADULTERATION-; BRAN-; BY-PRODUCTS; CEREAL-PRODUCTS; CEREALS-; OILS-; OILS-VEGETABLE; OILSEEDS-; RICE-; SEEDS-; RICE-BRAN; VEGETABLE-OILS
Subjects: 300 Social sciences > 05 Economics > 06 Quality Control Standards
600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Food Safety Analytical Quality Control Lab
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Feb 2018 04:16
Last Modified: 28 Sep 2018 10:54
URI: http://ir.cftri.com/id/eprint/7940

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