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The properties of modified potato and sweet potato flours have been determined by incorporating acetyl groups (acetylation) and by treating with glucoamylase (enzymatic modification). Fractionation studies on Sepharose CL-2B showed that the content of high molecular weight fraction decreased, with a proportionate increase in the lower molecular weight carbohydrate fraction, whereas FT-IR indicated...
The hydro-distilled volatile oils of fresh and dehydrated lime [Citrus aurantifolia (Christm.) Swingle] fruit were subjected to GC and GC-MS. A total of 32 compounds, constituting > 98% of the volatiles of fresh lime fruit, were identified. Five sesquiterpene hydrocarbons and two sesquiterpene alcohols were found and identified for the first time in lime fruit. The volatiles from the dehydrated...
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