Zobrazeno 1 - 10
of 78
pro vyhledávání: '"J. V. Prabhakar"'
Autor:
J. V. Prabhakar, S. Yella Reddy
Publikováno v:
International Journal of Food Science & Technology. 25:711-717
Commercial sal fats vary in solidification properties and are unsuitable for use as cocoa butter extenders without further processing. Solvent and melt fractionation processes were used and the fractions were evaluated. One type could be satisfactori
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7cb085eb7708337caabf472296abfe00
https://doi.org/10.1111/j.1365-2621.1990.tb01133.x
https://doi.org/10.1111/j.1365-2621.1990.tb01133.x
Publikováno v:
Journal of the American Oil Chemists' Society. 74:1603-1606
The tocopherol and tocotrienol composition of the Indian pulses Bengal gram (Cicer arietinum L.), blackgram (Vigna mungo L.), green gram (Vigna radiata L.), and horse gram (Dolichos biflorus L.) were studied. The total tocopherol content ranged from
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cf5c50dab75cb29a0ab19366c356e7f6
https://doi.org/10.1007/s11746-997-0084-2
https://doi.org/10.1007/s11746-997-0084-2
Autor:
A. G. Gopala Krishna, J. V. Prabhakar
Publikováno v:
Journal of the American Oil Chemists' Society. 71:1245-1249
The components responsible for increased stability of raw peanut oil at a high relative humidity (RH) of 91% were examined in peanut oil and methyl linoleate systems. Of the constituents, the native gums, which were mostly phospholipids and glycolipi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a9b57cfa6c85c5f7513657d6b995697
https://doi.org/10.1007/bf02540545
https://doi.org/10.1007/bf02540545
Autor:
S. Yella Reddy, J. V. Prabhakar
Publikováno v:
Lipid / Fett. 96:387-390
Properties of phulwara butter, a tree kernel fat of possible use as a confectionery fat or cocoa butter substitute, were studied. Data are given for fatty acid composition, triglyceride composition, cooling curves, dilatometry characteristics, and pe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e045e0cee3152e0dcce056e86c5da2f1
https://doi.org/10.1002/lipi.19940961005
https://doi.org/10.1002/lipi.19940961005
Autor:
A. G. Gopala Krishna, J. V. Prabhakar
Publikováno v:
Journal of the American Oil Chemists’ Society. 69:178-183
The role of water activity on the formation of peroxides and carbonyl compounds during lipid oxidation is important to know because there could be either beneficial or detrimental effects of water activity on lipid oxidation in stored foods. Therefor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ead80dddee02f99c02eef480454b66b3
https://doi.org/10.1007/bf02540572
https://doi.org/10.1007/bf02540572
Autor:
S. Yella Reddy, J. V. Prabhakar
Publikováno v:
Journal of the American Oil Chemists' Society. 71:217-219
Cocoa butter extenders, suitable for use in chocolate and confectionery, were prepared from Kokum fat and a Phulwara butter fraction. The latter fraction was prepared from Phulwara butter by two-stage dry fractionation and blended with Kokum fat in s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c5147393ab16fdae19689eb2cf6ad881
https://doi.org/10.1007/bf02541559
https://doi.org/10.1007/bf02541559
Autor:
J. V. Prabhakar, J. Hemavathy
Publikováno v:
Journal of the American Oil Chemists' Society. 67:955-957
Total kernel lipids extracted fromCalophyllum inophyllum, Guttifereae amounted to 60.1% of the dry kernel. The total lipids consisted of 92.0% of neutral lipids, 6.4% glycolipids and 1.6% phospholipids. Neutral lipids consisted of triacylglycerols (8
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3aa2a456e00730e2e94bdeac74fab987
https://doi.org/10.1007/bf02541856
https://doi.org/10.1007/bf02541856
Autor:
A. G. Gopala Krishna, J. V. Prabhakar
Publikováno v:
Journal of the American Oil Chemists’ Society. 73:541-541
Addition of water at levels of 0.25 to 1.00% (wt/vol) to raw peanut oil inhibited the formation of peroxides in the oil. The free fatty acid content of oils to which water had been added also did not increase appreciably compared to a control oil. To
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::673bd0c75ea1a4cb5c028ae736651036
https://doi.org/10.1007/bf02523937
https://doi.org/10.1007/bf02523937
Autor:
J. Hemavathy, J. V. Prabhakar
Publikováno v:
Journal of the American Oil Chemists' Society. 64:1016-1019
The composition of lipids of bran from three varieties of rice is reported. Lipids extracted amounted to 21.9–23.0% of the bran dry weight and consisted of 88.1–89.2% neutral lipids, 6.3–7.0% glycolipids and 4.5–4.9% phospholipids. Neutral li
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::45e6c7fca035af7cb94392e5320937e5
https://doi.org/10.1007/bf02542441
https://doi.org/10.1007/bf02542441
Autor:
S. Yella Reddy, J. V. Prabhakar
Publikováno v:
Journal of the American Oil Chemists' Society. 63:672-676
The effect of diglycerides (DG) on the phase transition of various polymorphic forms of normal triglycerides (TG) of sal fat was investigated by differential scanning calorimetry. Three levels of DG, 5, 10 and 15%, were used. DG delayed the phase tra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b2020e8755d37f0fdec23253cca6788
https://doi.org/10.1007/bf02638235
https://doi.org/10.1007/bf02638235