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Revealed comparative advantage: An analysis for India and China [PDF]

Amita Batra, Zeba Khan
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Fluorescence Lifetime of Chlorophyll α in Oxidized Edible Vegetable Oil

Journal of Fluorescence, 2023
To promote the application of time-resolved fluorescence in oxidation determination of edible vegetable oil, fluorescence lifetime of chlorophyll α in oxidized edible vegetable oils was recorded and analyzed by simulated microenvironment experiments and spectral methods.
Hui Chen, Yunhao Guo, Xiu Chen, null Dawadunzhu, Teng Liu, Yuheng Zhang, Wenjun Chen, Meiqin Feng   +7 more
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Quality characteristics of edible vegetable oil blends

Journal of the American Oil Chemists' Society, 1991
Two edible oil blends, namely groundnut oil:rice‐bran oil and mustard oil:rice‐bran oil, were prepared in different proportions and stored for a period of three years. Their physicochemical characteristics were determined. The results agreed with expected values except for free fatty acid percents and butyrorefrac‐tometer readings, presumably due to ...
null Nasirullah, K. N. Ankaiah, M. N. Krishnamurthy, K. V. Nagaraja   +3 more
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Concentrations of metals in vegetable edible oils

Food Chemistry, 1994
Abstract Concentrations of Na, K, Ca, Mg, Cu, Zn and Fe as well as the indices of acidity and peroxides have been determined in several Spanish edible oils. For Cu and Fe, respectively, 18·3% and 2·8% of the samples showed higher values than the maximum permitted by FAO/WHO.
M.D. Garrido, I. Frías, C. Díaz, A. Hardisson   +3 more
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Edible Vegetable Oils

2017
The stable isotope ratio analysis of bulk oil allows the detection of the addition of C4 plant oil, such as maize oil, to other edible vegetable oils. Using compound specific carbon stable isotope ratio analysis, it is possible to identify other types of adulteration, such as the addition of pomace oil to virgin olive oil, or to distinguish different ...
Federica Camin, Luana Bontempo
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Sensitivity to edible vegetable oils

Journal of Allergy, 1949
Abstract As a result of this hearing it was brought out: 1.1. That allergic sensitivity to the water-soluble protein fractions of various seeds from which edible vegetable oils are obtained is fairly frequent and severe, especially with reference to cottonseed.
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