Journal of Food Technology

Year: 2007
Volume: 5
Issue: 1
Page No. 77 - 78

Thermal Characterization of the Favelone Oil (Cnidoscolus phyllacanthus)

Authors : J.C.O. Santos

Abstract: A thermal analysis has been applied to characterization of oil and fats. Taking into account the problems of desertification and agricultural practices able to provide income to the population at the semi-arid region of Northeastern Brazil, this work presents the results of the thermal characterization by thermogravimetry and differential scanning calorimetry of the favelone seed oil (cnidoscolus phyllacanthus).

How to cite this article:

J.C.O. Santos , 2007. Thermal Characterization of the Favelone Oil (Cnidoscolus phyllacanthus). Journal of Food Technology, 5: 77-78.

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