Effects of unconventional processing on chemical composition of essential oil of coriander fruit.

Dharma Teja, V. (2008) Effects of unconventional processing on chemical composition of essential oil of coriander fruit. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	The coriander seeds (Coriandrum sativum) were subjected to conventional roasting and IR (Infra Red) processing and the processing parameters have been optimised. Particularly, the chemical changes involved in the essential oil composition during these processing has been evaluated. These processed coriander seeds were subjected to the moisture determination and the essential oil determination by Clevenger hydro-distillation and then were analysed by GC followed by GC-MS Methods and compared with the fresh samples.
Uncontrolled Keywords:	coriander unconventional processing chemical composition essential oil
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	15 Oct 2008 06:31
Last Modified:	28 Dec 2011 10:05
URI:	http://ir.cftri.res.in/id/eprint/8755

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