Results 221 to 230 of about 12,516 (255)
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Preservation of oil palm fruit and oil palm fruit mesocarp by gamma irradiation
Journal of the Science of Food and Agriculture, 1981AbstractExperiments were conducted to determine the potential of gamma radiations in the extension of the shelf‐life of oil palm fruit and oil palm fruit mesocarp. In the course of the experiment, it was observed that even though palm fruits in their harvested form, went bad within 3 days post‐harvest, their shelf‐life can be extended to at least 2 ...
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Continuous processing of palm fruit
Journal of the American Oil Chemists' Society, 1976AbstractIn the last few years we have seen a remarkable breakthrough of palm oil products into the oilseed world. The old extraction techniques, often inherited from artisan methods, have been modernized to give birth to a veritable “palm oilworks” industry.
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Controlling fruit-shedding in the oil palm
Endeavour, 1992Abstract The oil palm is a major factor in the economy of much of South East Asia and maximising the harvest is of major consequence. One important source of loss is the shedding of ripe fruit from the bunches before they reach the factories. Study of the course of abscission reveals unusual processes in the oil palm — and in a few other plantation ...
Daphne J Osborne +2 more
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Palm fruit chemistry and nutrition.
Asia Pacific journal of clinical nutrition, 2004The palm fruit (Elaies guineensis) yields palm oil, a palmitic-oleic rich semi solid fat and the fat-soluble minor components, vitamin E (tocopherols, tocotrienols), carotenoids and phytosterols. A recent innovation has led to the recovery and concentration of water-soluble antioxidants from palm oil milling waste, characterized by its high content of ...
Kalyana, Sundram +2 more
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Effect of sterilization on fruit recovery in oil palm fruit processing
Journal of Agricultural Engineering Research, 1988Abstract Poor oil palm fruit recovery has been a major problem at the palm oil mills. This paper reports the results of studies into the loosening of fruits from freshly harvested fruit bunches and bunches chopped into spikelets at steam sterilization temperatures of 100°C and 130°C with sterilization time varying from 15 to 120 min.
O.O. Babatunde +2 more
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Fruiting Activity, Growth and Yield of Oil Palm. I. Effects of Fruit Removal
Experimental Agriculture, 1992SummaryThe relation between current yield and future yield components in the oil palm (Elaeis guineensis Jacq.) was investigated by removing a proportion of inflorescences before anthesis. This disbudding caused mean fruit bunch weight to increase by over 60%, with corresponding increases in the components of bunch weight.
Breure, Cornelius J., Corley, R. H. V.
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Production of palm oil from fruit
Journal of the American Oil Chemists' Society, 1983AbstractPalm oil is obtained from the fruit flesh ofElaeas guineensis. Whole bunches of ripe fruit are harvested and brought to the oil mill. Processing involves sterilization, mechanical removal of fruit from the bunch, and mechanical breakdown of the fruit structure followed by expression of the oil in a screw press.
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Phytonutrient deficiency: the place of palm fruit.
Asia Pacific journal of clinical nutrition, 2004The oil palm (Elaeis guineensis) is native to many West African countries, where local populations have used its oil for culinary and other purposes. Large-scale plantations, established principally in tropical regions (Asia, Africa and Latin America), are mostly aimed at the production of oil, which is extracted from the fleshy mesocarp of the palm ...
Naiyana, Wattanapenpaiboon +1 more
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Antioxidant properties of palm fruit extracts.
Asia Pacific journal of clinical nutrition, 2006Phenolic compounds have been shown to exhibit bioactive properties, and in particular antioxidant effects. A phenolic-rich fraction has been isolated from the aqueous by-product obtained during the milling of oil palm fruits. The objectives of the study were to determine the phenolic content of the crude and ethanolic extracts of oil palm fruits and to
Nagendran, Balasundram +4 more
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