Study of physicochemical properties of edible oil and evaluation of frying oil quality by Fourier Transform-Infrared (FT-IR) Spectroscopy
Sign Up to like & getrecommendations! Published in 2017 at "Arabian Journal of Chemistry"
DOI: 10.1016/j.arabjc.2014.05.025
Abstract: Abstract Physicochemical properties like density, viscosity, boiling point, saponification value (SV), iodine value (IV),and peroxide value (PV) of Corn and Mustard oils were studied to evaluate the compositional quality of oils and also to investigate… read more here.
Keywords: quality; study physicochemical; physicochemical properties; properties edible ... See more keywords
Functional properties of edible insects: a systematic review.
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DOI: 10.1017/s0954422421000366
Abstract: Consumption of edible insects has been widely suggested as an environmentally sustainable substitute for meat to reduce GHG emissions. However, the novel research field for edible insects rely on the content of bioactive ingredients and… read more here.
Keywords: properties edible; insects; functional properties; insects systematic ... See more keywords