Physico-chemical characteristics of Pakistani used engine oils

Interesterification is one of the processes used to modify the physico-chemical characteristics of oils and fats

Interesterification is a process used to amend the physico-chemical characteristics of oils and fats. There are numerous frightful health problems are associated with trans fats due to this the food industry has been effectively perfecting another 'man-made' replacement to ensure that sales and profits of company are remained at a high level. This new solution is called interesterification, a t...

Physico-chemical properties of nettle seed oils grown in Iran

Physico-chemical characteristics of seed oils of some Litsea species found in North-East India

Seeds of six species of genus Litsea Lam. (FamilyLauraceae), viz. L. angustifolia Hook. f., L. cubeba (Lour.) Pers. syn. L. citrata Blume, L. confertiflora (Meissn.) Kost., L. glutinosa (Lour.) C.B. Robins., L. laeta Benth. & Hook. f. and L. lanuginosa Nees were collected from 7-10 years old trees and investigated for their oil content and physicochemical properties. Fatty oil content of these ...

Physico-chemical characteristics of gamma-irradiated gelatin

This article reports the effects of gamma irradiation (dose ranges 0.1-10 kGy from 60Co source) on the characteristics of solid gelatin and the physico-mechanical, microstructural and bioactive properties of the scaffold prepared from irradiated gelatin solution. FTIR, intrinsic viscosity, bloom strength, thermal properties, SEM, tensile properties, water uptake ability and antimicrobial activi...

Physico-chemical characteristics of wild plum fruits (Prunus spinosa L.)

The genotypic variation on physico-chemical characteristics of wild grown plums (Prunus spinosa L.) was investigated. The total phenolic contents were in a range of 117 to 407 mg GAE/100 g FW. The vitamin C was highest in yellow colored fruits (12.10 mg/100 ml). The total soluble solid content varied between 9.40% (yellow colored) and 12.90% (dark purple colored) fruits.  Antioxidant activity o...