Download PDF by A. Kiritsakis, P. Markakis (auth.), Professor Dr. Hans: Essential oils and waxes

By A. Kiritsakis, P. Markakis (auth.), Professor Dr. Hans Ferdinand Linskens, Professor Dr. John F. Jackson (eds.)

ISBN-10: 0387519157

ISBN-13: 9780387519159

ISBN-10: 3540519157

ISBN-13: 9783540519157

Given the becoming value of crucial oils and waxes, this quantity offers with the research of a large spectrum of those compounds from many plant origins. advertisement oils reminiscent of olive oil are analysed as are timber reminiscent of eucalyptus, mentha, cedar and juniper. moreover, research of spices, seasoning, seaweeds, perfumes, liquors and atmospheric monoterpene hydrocarbons are to be present in this publication. The volatiles of flower and pollen will be of value in allure of bees and different bugs to definite crops for pollination reasons; this subject can also be mentioned. Waxes, either within the soil and as leaf parts are analysed and provided in this sort of manner making this publication necessary to scientists with various pursuits worldwide.

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Fette Seifen Anstrichm 84:115 Pallotta U (1976) Analytic problems in the ascertainment of olive oil genuinesses. In:Paoletti R, J acini G, Porsellati R (eds) Lipids Vol 2 Technology. Raven, New York, pp 38-393 Rahmani M, Csallany AS (1985) Mise au point d'une methode de chromatographie liquide a haute performance pour la determination des pigments chlorophylliens dans les huiles vegetales. Rev Fr Coprs Gras 6-7:1 Sellianakis G (1984) The effect on Greek olive cultivation due to the fact that Spain and Portugal became members of EEC.

Econ Bot 20:223 Gutfinger J (1981) Polyphenols in olive oils. J Am Oil Chern Soc 58:966 Gutfinger J, Letan A (1974) Studies of unsaponifiables in several vegetable oils. Lipids 9:658 Gutierrez Gonzalez-Quijano R, Romero A V (1960) Estudios sobre el enranciamiento del aceite de oliva. Comparacion entre las diferences pruedas para la determinacion del grado de rancidez. Grasas Aceites 11:67 International Olive Oil Council (IOOC) (1966) Trade standards for virgin olive oils. COl No 2/66/15-II, Madrid, Spain International Olive Oil Council (IOOC) (1968) Common methods for analysis of olive oils.

Markakis 16 and 50 ml hot (50°C) alcohol (70%). Shake the flask vigorously, insert a thennometer on it and leave it in a place where the temperature is no lower than 18°C for 12 h. Flake formation is an indication of olive pomace oil in the sample. Clouding with no flake formation does not necessarily prove the absence of olive pomace oil in olive oil. 2 Vizern-Guillot Test (Codex Alimentarius Commission 1969) The Vizern-Guillot test detects adulteration of virgin and refined olive oil with semi-drying oils (Iodine Value 100-150).

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Essential oils and waxes by A. Kiritsakis, P. Markakis (auth.), Professor Dr. Hans Ferdinand Linskens, Professor Dr. John F. Jackson (eds.)

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