Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Sarfraz Arain"'
Physico-chemical Characteristics of Oil and Seed Residues of Bauhinia variegata and Bauhinia linnaei
Autor:
Sarfraz Arain, Najma Memon, Muhammad T. Rajput, Syed T. H. Sherazi, Muhammad I. Bhanger, Sarfaraz A. Mahesar
Publikováno v:
Pakistan Journal of Analytical & Environmental Chemistry, Vol 13, Iss 01, Pp 16-21 (2012)
Physico-chemical characteristics of two Bauhinia seed varieties (B. variegata and B. linnaei), were evaluated for commercial exploration. Physico-chemical characteristics of the oils for both varieties were demonstrated and mean values found to be re
Externí odkaz:
https://doaj.org/article/72b51a5da6a34f09930dabc90aa69fc7
Autor:
Abdul Rauf Khaskheli, Sarfaraz Ahmed Mahesar, Sarfraz Arain, Muhammad Iqbal Bhanger, Syed Tufail Hussain Sherazi
Publikováno v:
European Journal of Lipid Science and Technology. 115:535-540
A simple and rapid method was developed for the determination of erucic acid in rapeseed oil by single bounce attenuated total reflectance (SB-ATR) Fourier transform infrared (FTIR) spectroscopy. The various ratios prepared from the three different t
Autor:
M. T. Rajput, Najma Memon, Syed Tufail Hussain Sherazi, Sarfaraz Ahmed Mahesar, Sarfraz Arain, Muhammad Iqbal Bhanger
Publikováno v:
Grasas y Aceites, Vol 63, Iss 2, Pp 175-183 (2012)
Grasas y Aceites; Vol. 63 No. 2 (2012); 175-183
Grasas y Aceites; Vol. 63 Núm. 2 (2012); 175-183
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites; Vol. 63 No. 2 (2012); 175-183
Grasas y Aceites; Vol. 63 Núm. 2 (2012); 175-183
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
The extracted oils from four apple seed varieties (Royal Gala, Red Delicious, Pyrus Malus and Golden Delicious) from Pakistan were investigated for their fatty acid profiles and lipid biactives by GC-MS. The oil contents in the seeds of the apple var
Autor:
Sarfaraz Ahmed Mahesar, Aftab Ahmed Kandhro, Syed Tufail Hussain Sherazi, Muhammad Iqbal Bhanger, Sarfraz Arain, M. Younis Talpur
Publikováno v:
Food Chemistry. 114:323-327
The amount of trans fatty acids (TFA) in fourteen industrially hydrogenated and deodorized oils was determined. To achieve better sensitivity 200 μm KCl cell was used in transmission Fourier transform infrared (FT-IR) spectroscopy. The results of tr
Autor:
M. Younis Talpur, Sarfaraz Ahmed Mahesar, Sarfraz Arain, Syed Tufail Hussain Sherazi, Aftab Ahmed Kandhro, Muhammad Iqbal Bhanger
Publikováno v:
Journal of the American Oil Chemists' Society. 85:1057-1061
The fat contents of 12 brands of biscuits were extracted and evaluated for free fatty acids (FFA) and their fatty acid composition (FAC). The oil content and FFA varied from 13.7 to 27.6% and 0.2 to 1.0%, respectively. The FAC was analyzed by gas chr
Autor:
Farah Naz Talpur, Muhammad Iqbal Bhanger, Sarfaraz Ahmed Mahesar, Sarfraz Arain, Syed Tufail Hussain Sherazi
Publikováno v:
Thermochimica Acta. 484:1-3
The differential scanning calorimetry (DSC) and oxidative stability index (OSI) techniques were applied for evaluating the oxidative stability of Bauhinia purpurea, rice bran and cotton seed oil. The DSC cell temperature was adjusted at four isotherm
Autor:
Sarfaraz Ahmed Mahesar, Aftab Ahmed Kandhro, Sarfraz Arain, M. Younis Talpur, Syed Tufail Hussain Sherazi
Publikováno v:
Talanta. 80(2)
The prospect of using single bounce attenuated total reflectance (SB-ATR)-Fourier transform infrared (FTIR) spectroscopy as a rapid quantitative tool to determine the main fatty acid groups present in different edible oils was investigated. Partial l