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ALMOND OIL: POWERHOUSE OF NUTRIENTS CIGR Journal
Akubude, VIVIAN Chimezie; Maduako, Josaphat; Egwuonwu, Celestine; Ajala, Elijah Olawale; Olaniyan, Adesoji Matthew; Ozumba, Isaac Chinedu; Nwosu, Caesar.
The relative abundance of almond seed in several tropical regions of the world coupled with the little knowledge of its utilization in vegetable oil production prompted the need for this review. The aim is to review almond oil expression through different extraction/expression approach, the economic and health benefits of almond oil, and the challenges and prospects of almond oil extraction in Nigeria. This review covers the recent significant materials found in the literature on almond seed and oil extraction/expression. Almond oil is an essential oil packed with a lot of nutrients that are beneficial to human health. Therefore, it is important to devise better approach for maximum oil extraction/ expression.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Almond seed; Vegetable oil; Oil expression methods; Nutritional content..
Ano: 2020 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/5593
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Effect of osmotic dehydration pretreatments on drying rate and post-drying quality attributes of red bell pepper(capsicum annuum) CIGR Journal
Odewole, Michael Mayokun; Olaniyan, Adesoji Matthew.
Bell pepper (capsicum annuum) is a common vegetable plant and the most popular world-wide and mildest member of capsicum family. It is very easy to cultivate but highly perishable because of its characteristic lower sugar and acidic contents. It lacks built-in protection mechanisms which makes it more vulnerable to deterioration and thus leading to rapid metabolic activities within its cells once harvested. As a result of the aforementioned, it usually experience high postharvest losses in its season and becomes scarce and of low standard at off-season. This work was done to study the factors affecting the drying process of pretreated red bell pepper; and also to investigate the effect of osmotic pretreatments(solution concentration, solution temperature...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bioresources Engineering; Food Engineering; Postharvest Technology osmotic dehydration drying rate; Quality red bell pepper (capsicum annuum).
Ano: 2016 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2922
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