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Bhuvaneswari, V.
- Quality Evaluation of Potable Water on Treatment with Selected Medicinal Plant Products
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1 Department of Biochemistry, Avinashilingam Deemed University, Coimbatore - 641 043, IN
2 Department of Biochemistry, Avinashilingam Deemed University, Coimbatore - 641 043, IN
1 Department of Biochemistry, Avinashilingam Deemed University, Coimbatore - 641 043, IN
2 Department of Biochemistry, Avinashilingam Deemed University, Coimbatore - 641 043, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 41, No 5 (2004), Pagination: 187-197Abstract
Drinking water is a fundamental need for all humanbeings. Pure drinking water itself is a nutrient needed by man. General consumption of drinking water is about 2.5 litres per capita per day. In a country like India, there cannot be a dearth in quantity of drinking water except in a few selective areas of arid parts.- Physicochemical Characteristics and Acceptability of Refined Palmoil and Soyabean Oil Blends
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1 Department of Biochemistry, Avinashilingam Institute for Home Science and Higher Education for Women, Deemed University, Coimbatore - 43, IN
1 Department of Biochemistry, Avinashilingam Institute for Home Science and Higher Education for Women, Deemed University, Coimbatore - 43, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 35, No 2 (1998), Pagination: 26-30Abstract
The demand and regional preference for individual oil causes imbalance in the demand and supply of various vegetable oils. Blending of oils provides an answer to the problem and simultaneously put forward an excellent scope for increasing the thermal stability of oils. Palm oil occupies an intermediate position between the saturated animal fats and highly unsaturated vegetable oils but perhaps tending more towards the saturated fats. It has moderate levels of polyunsaturated fattyacids (PUFA) linoleic (10 per cent) and high levels of palmitic acid (48 per cent) and oleic acid (38 per cent). Soyabean oil is rich in polyunsaturated fattyacids (PUFA) and low in saturated fattyacid. It has 14 per cent saturated fattyacid (SFA) and 24 per cent mono unsaturated fattyacids (MUFA). The presence of high levels of PUFA makes it nutritionally attractive.- The Activities of Enzymic Antioxidants in Selected Green Leaves
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1 Department of Biochemistry, Avinashilingam Institute for Home Science and Higher Education for Women, Deemed University, Coimbatore - 641 043, IN
1 Department of Biochemistry, Avinashilingam Institute for Home Science and Higher Education for Women, Deemed University, Coimbatore - 641 043, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 35, No 1 (1998), Pagination: 1-3Abstract
Mankind is exposed to an everwidening spectrum of economically useful but structurally diverse chemicals. The omnious realization is that a large percentage of human cancer owes its origin to environmental factors of which synthetic and naturally occurring chemicals constitute a major part. It appears that several of the human cancers are caused due to environmental factors, most of which probably being preventable.- Effect of Heating on Physico-Chemical Properties of Crude Palm Oil
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1 Avinashilingam Institute for Home Science and Higher Education for Women, Deemed University, Coimbatore-641 043, IN
1 Avinashilingam Institute for Home Science and Higher Education for Women, Deemed University, Coimbatore-641 043, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 31, No 3 (1994), Pagination: 63-67Abstract
Palm Oil is one of the very best frying fats. Due to the absence of linolenic acid, it does not leave unpleasant room odour when crude palm oil is heated, the components undergo several oxidative and thermal reactions which ultimately change the physical, chemical, physicochemical, physiological, nutritional and sensory properties of oil. During the life of a frying oil, the development of brown colour is normally associated with oxidation and polymerization. Deterioration of lipid compounds is expedited by increase in acidity oxidation and contamination of trace metals.- Evaluation of the Nutritive Content of Five Varieties of Papaya in Different Stages of Ripening
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Authors
Affiliations
1 Sri Avinashilingam Home Science College for Women, Coimbatore-641 043, IN
1 Sri Avinashilingam Home Science College for Women, Coimbatore-641 043, IN