Production of safe and valuable flavoring compounds by bioconversion of orange peel oil / Nashwa Fathy Sayed Morsy ; Supervised Adel Zaki Mohamed Ahmed Badee , Shahinaz Ahmed Helmy
Material type:
- انتاج مركبات نكهة آمنة وعالية القيمة بواسطة التحويل الحيوى لزيت قشر البرتقال [Added title page title]
- Issued also as CD
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قاعة الرسائل الجامعية - الدور الاول | المكتبة المركزبة الجديدة - جامعة القاهرة | Cai01.07.09.Ph.D.2010.Na.P (Browse shelf(Opens below)) | Not for loan | 01010110054422000 | ||
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مخـــزن الرســائل الجـــامعية - البدروم | المكتبة المركزبة الجديدة - جامعة القاهرة | Cai01.07.09.Ph.D.2010.Na.P (Browse shelf(Opens below)) | 54422.CD | Not for loan | 01020110054422000 |
Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology
Orange peel essential oil was extracted by cold pressing method . The obtained yield (%) of orange peel oil was 0.29% . The chemical constituents of the oil were identified by GCMS . Limonene was the main component constituting 96.08% . The orange peel oil was used as a substrate for the bioconversion of d- limonene to Ü - terpineol by Penicillium digitatum NRRL 1202 compared with the bioconversion of pure limonene
Issued also as CD
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