Biochemical changes during the fermentation of castor oil (Ricinus communis) seeds for use as a seasoning agent

Author:

Anosike Emmanuel O.,Egwuatu Chibogwu K.

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science,Plant Science,Food Science,Chemistry (miscellaneous),Medicine (miscellaneous)

Reference7 articles.

1. Altschul AM (1958) Processed plant foodstuffs. New York: Academic

2. Hargreaves GH, Owen LN (1947) Reactions of carbinols in the presence of alkali. Scission of ricinoleic acid. J Chem Soc [Part 1] 753?756

3. Levy M, Bengalia AE (1950) The influence of temperature and pH upon the rate of denaturation of ricin. J Biol Chem 186:829?847

4. Plummer DT (1971) An introduction to practical biochemistry. New York: McGraw-Hill

5. Reid JSG, Maier H (1970) Formation of reserve galactomannan in the seeds ofTrigonella foenum-graceum. Phytochemistry 9:513?520

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